Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes

Ingredients

Cupcakes

• 1 box white cake mix
• 1 3oz package strawberry gelatin
• 1/3 cup white sugar
• 3/4 cup vegetable oil
• 1/2 cup whole milk
• 1/2 cup fresh strawberries, finely chopped
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/3 cup all purpose flour
• 4 large eggs

Frosting

• 1 tsp vanilla extract
• 2-3 Tbsp heavy cream
• 3/4 cup strawberries, finely chopped
• 1 cup butter, softened
• 4 - 5 cups powdered sugar
• salt, to taste

Filling

• 1 cup heavy cream
• 3 Tbsp powdered sugar
• 1/2 tsp vanilla extract

Topping

• 24 strawberries

Instructions

Cupcakes

1. Preheat oven to 350 degrees and line two cupcake tins with cupcake liners. Set aside.
2. Mix fresh strawberries and lemon juice together. Set aside.
3. In a large bowl, sift together white cake mix, strawberry gelatin, sugar, and flour.
4. With a mixer, beat oil into the cake. 
5. Add in eggs, 1 at a time, beating well after each addition.
6. Add in milk, vanilla extract, and sour cream, mixing until just combined.
7. Fold in strawberries and lemon juice.
8. Disperse batter evenly into cupcake tins and bake for about 18-20 minutes, or until a cake tester comes out clean. Allow to cool.

Filling

1. With a mixer, beat heavy cream until soft peaks begin to form. 
2. Add in powdered sugar and vanilla extract. Beat until cream has the consistency of whipped cream.
3. Once the cupcakes have cooled, with a sharp knife, cut a circle into the center of each cupcake to create a small area for the filling, about 1/2 inch deep. 
4. Spoon in some of the whipped cream, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling, which tastes awesome with a spoon).

Frosting

1. Beat butter until light and fluffy. 
2. Add in powdered sugar, one cup at a time, beginning with 4 cups. 
3. Beat until combined.
4. Add in vanilla extract and 2 Tbsp of heavy cream. 
5. Mix until combined.
6. Add in strawberries and beat until combined (the strawberries will break up, turning your frosting nice and pink!).
7. (If the frosting is too thin, add in the last cup of powdered sugar. 
8. If it is too thick, add in last Tbsp of heavy cream)
9. Add in a dash of salt to cut through the sweetness.
10. Spread or pipe frosting on cupcakes. 
11. Top each with a strawberry.
12. Enjoy!