Strawberry Cupcakes with Strawberry Cream Cheese Icing

• Vegetarian

• Produce

  • 1/4 cup Strawberries
  • 1 box Strawberry

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 1 pound package Strawberries in syrup, frozen

• Baking & Spices

  • 18 1/4 oz All purpose flour - enough to bring total weight to
  • 7 cups Confectioners' sugar
  • 1 box White cake mix

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 package Cream cheese

• Liquids

  • 1/4 cup Water

Found on apinchofhealthy.com

Description

Directions

• Preheat your oven to 350 degrees.
• Puree the strawberries, and reserve 1/4 cup of the puree for the icing
• Combine the dry ingredients: cake mix, strawberry gelatin and flour; set aside.
• In a stand mixer, combine the strawberry puree (except that reserved for icing), eggs, oil and water on low for about a minute.
• Gradually add the dry ingredients, and mix in on low. (Do not over mix.There may be a few lumps.)
• Add mixture to a muffin tin, lined with baking cups. (The mixture makes 24 cupcakes.)
• Bake at 350 until a toothpick comes out clean, about 20 minutes.
• Allow cupcakes to cool completely before icing.
• For the icing, mix the butter, cream cheese, confectioners sugar and remaining 1/4 cup strawberry puree on low in the mixer (in a clean bowl), until creamy.
• Use a piping bag (or freezer bag with the tip cut off) to pipe the icing onto the cupcakes.
• Cupcakes will be good for about 3 to 4 days.