Strawberries and Cream Cupcakes

I was asked by a friend to make cupcakes for a celebration and I am so excited I can't even tell you! It is a valentines theme and the colors are pink and red and she requested Strawberry.  I just have to say the buttercream frosting is ridiculously good.  It's almost like eating strawberry ice cream.  And I guess piped on the cupcakes like this it even kind of looks like strawberry ice cream...

Strawberries and Cream Cupcakes

1/2 a quart of fresh strawberries
1 15.25oz white cake mix
3 whole eggs
1/3 cup oil
1/4 cup heavy whipping cream
2 tsp vanilla extract
3-4 drops red gel food coloring (or as much as desired)

Glaze
1 1/2 cup powdered sugar
1 1/2 Tbsp hot water

Strawberry Buttercream
1/2 cup (1 stick) butter, softened
2 tsp vanilla extract
2 tsp strawberry jello powder
4 small strawberries finely diced
1 Tbsp hot water
4 cups powdered sugar

Preheat oven to 325 F.  Wash and remove the stems from the strawberries.  Place the whole berries in a blender or small food processor puree the berries.  The strawberries should yield 3/4 cup of puree.

In a mixing bowl add the cake mix, eggs, oil, cream, vanilla, food coloring, and strawberry puree.  If you don't add the food coloring your cupcakes will be gray.  Start on low and increase the speed on an electric mixer and beat for about 2 minutes.  Line two muffin tins with paper liners or spray with non stick cooking spray.  With a large scoop fill each cup 2/3 full with the cake batter.  Bake for 18-22 minutes.  I turn the pans for the last 2 minutes of cooking to help the cupcakes brown evenly.  The cakes are done when a toothpick inserted in the center comes out clean or with a few dry crumbs.  Allow to cool 3-5 minutes in the pan, then remove to a cooling rack to finish cooling completely.

Mix the powdered sugar and water in a small bowl until a spreadable white paste.  Using an offset spatula spread a thin layer on each cupcake.  Let set completely.

Meanwhile in a large mixing bowl or Kitchen Aid beat butter until smooth about 1-2 minutes.  Add vanilla, jello, and strawberries.  Add the powdered sugar 1 cup at a time mixing well between each addition.  Add in the Tbsp water with the 3rd cup of powdered sugar.  Continue adding the sugar until it reaches your desired consistency.  If the frosting is too thick add teaspoonfuls of hot water until it is how you want it.  Fill a piping bag or a gallon sized zip lock bag with the buttercream and frost each cupcake.

Yield 18-24 cupcakes

Strawberries and Cream Cupcakes

1/2 a quart of fresh strawberries
1 15.25oz white cake mix
3 whole eggs
1/3 cup oil
1/4 cup heavy whipping cream
2 tsp vanilla extract
3-4 drops red gel food coloring (or as much as desired)

Glaze
1 1/2 cup powdered sugar
1 1/2 Tbsp hot water

Strawberry Buttercream
1/2 cup (1 stick) butter, softened
2 tsp vanilla extract
2 tsp strawberry jello powder
4 small strawberries finely diced
1 Tbsp hot water
4 cups powdered sugar

Preheat oven to 325 F.  Wash and remove the stems from the strawberries.  Place the whole berries in a blender or small food processor puree the berries.  The strawberries should yield 3/4 cup of puree.


In a mixing bowl add the cake mix, eggs, oil, cream, vanilla, food coloring, and strawberry puree.  If you don't add the food coloring your cupcakes will be gray.  Start on low and increase the speed on an electric mixer and beat for about 2 minutes.  Line two muffin tins with paper liners or spray with non stick cooking spray.  With a large scoop fill each cup 2/3 full with the cake batter.  Bake for 18-22 minutes.  I turn the pans for the last 2 minutes of cooking to help the cupcakes brown evenly.  The cakes are done when a toothpick inserted in the center comes out clean or with a few dry crumbs.  Allow to cool 3-5 minutes in the pan, then remove to a cooling rack to finish cooling completely.

Mix the powdered sugar and water in a small bowl until a spreadable white paste.  Using an offset spatula spread a thin layer on each cupcake.  Let set completely.

Meanwhile in a large mixing bowl or Kitchen Aid beat butter until smooth about 1-2 minutes.  Add vanilla, jello, and strawberries.  Add the powdered sugar 1 cup at a time mixing well between each addition.  Add in the Tbsp water with the 3rd cup of powdered sugar.  Continue adding the sugar until it reaches your desired consistency.  If the frosting is too thick add teaspoonfuls of hot water until it is how you want it.  Fill a piping bag or a gallon sized zip lock bag with the buttercream and frost each cupcake.

Yield 18-24 cupcakes