STRAWBERRY CREAM CHEESE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. (The batter might seem runny. Just roll with it.) Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectionersâ sugar, beating until smooth. Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip. Garnish with fresh strawberries, if desired.
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