Strawberry Cupcakes

By ldelmas

Jill's Tips:
This deliciously springtime recipe can also be made into a beautiful cake! Just be sure to grease the cake pan first, otherwise you'll have a mess!

Ingredients

• Cake:
• 1 box white cake mix
• 3 Tbsp flour
• 1 (3-oz) box of strawberry Jell-O
• 5 oz frozen strawberries, thawed
• 1/3 cup vegetable oil
• 4 eggs
• 1/2 cup cold water
• Strawberry Syrup:
• 2 cups sliced & hulled fresh strawberries
• 1/2 cup granulated sugar
• 1/2 cup water
• Strawberry Buttercream Frosting:
• 1 cup unsalted butter
• 3-4 cups confectioners' sugar, sifted
• 4 Tbsp Strawberry Syrup (recipe below), chilled
• 1-3 Tbsp milk
• Pinch of salt (optional)

Preparation

Step 1

To prepare the cake, preheat the oven to the recommended temperature on the cake box. Combine the cake mix, flour, and Jell-O in a large mixing bowl. Using a hand mixer, mix on medium speed while adding the oil, eggs, and strawberries.
Mix well and pour into 12-cup muffin pan lined with cupcake liners. Bake the cake according to the package directions. Cool completely before frosting.
To prepare the strawberry syrup, combine the strawberries, water, and sugar in a saucepan and bring to a boil. Simmer for 5-10 minutes. Remove the syrup from the heat and pour it into blender. Blend until smooth.
To prepare the frosting, cream the butter and the confectioners' sugar together. Add the strawberry syrup, one Tbsp at a time, and the salt (if desired) and beat on high for 30 seconds, until fluffy. If it's too thick, add the milk, one Tbsp at a time, until it's the desired consistency.