Strawberry Cupcakes

Strawberry Cupcakes
Strawberry Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cupcakes:

  • Cooking spray

  • 1

    standard box plain white cake mix

  • One

    3-ounce box strawberry-flavored gelatin

  • 2/3

    cup vegetable oil

  • 1/2

    cup frozen sliced strawberries in syrup, thawed

  • 4

    large eggs

  • Icing:

  • 1/2

    cup (1 stick) butter, at room temperature

  • 1

    cup confectioners' sugar

  • 1

    cup frozen sliced strawberries in syrup, thawed

  • Special equipment: two 12-cup cupcake pans

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray. With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing. For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.

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