Best Strawberry Icecream Cupcakes Recipes

STRAWBERRY ICECREAM CUPCAKES

Steps:

• 1. Line muffin/cupcake tins with a decorative liner, or spray inside the cups of the tins with vegetable spray. Take your ice cream out of the freezer to soften up a little bit.
• 2. Mix the cake mix, eggs, water and canola oil. Fill cups 3/4 full. Bake at 350F for about 15-20 minutes, depending on how hot your oven is. Check them at 15, and if they do not bounce back when you touch the top of one, leave it a little longer. Do not over or under cook!
• 3. When cupcakes are completely cool, cut out a cylinder in the middle of each one (about a nickle size in diameter). Stuff center of each cupcake with softened ice cream. Work quickly. Place cupcakes (if possible in an airtight container) in freezer to keep ice cream from melting further and to let it harden up some.
• 4. Make 1 recipe of Ultimate Cream Cheese Frosting. (It is the absolute Bomb!) https://www.justapinch.com/recipes/dessert/other-dessert/ultimate-whipped-cream-cheese-frosting.html?p=1
• 5. If cupcakes are hardened up enough to work with (ice cream isn't oozing out!) then frost each cupcake generously and decorate with fresh strawberry butterflies. You make these by washing and hulling some fresh strawberries, pat dry. Cut each strawberry in quarters lengthwise. Position quarter sized strawberries with round side up and fanning out to look like a butterfly. Each cupcake will look slightly different. Cut a sliver of strawberry to look like the butterfly body. I can't seem to get the site online that I saw this at; but I am putting a link to the picture. http://www.vicstrawberry.com.au/assets/60/images/2137360(400x400).jpg

REAL STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

ICE CREAM TRUCK-STYLE STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together.
• Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry.

STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX

Steps:

• Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
• Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
• Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
• Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
• Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
• Spread frosting over the cooled cupcakes. Garnish with strawberry slices.