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Strawberry Cupcakes Recipe

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This recipe for Strawberry Cupcakes is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
16-20 oz. continer of sliced strawberries in sugar, thawed
1 box of white cake mix
4 oz. cream cheese
1/4 cup butter
1 tsp. vanilla
4 cups powdered sugar
red food coloring if desired
24 whole fresh strawberries

Directions:
Directions:
1. Preheat oven to 350 degrees. Line 24 regular sized cupcake cups and set aside. Drain strawberry container, reserving syrup. Set aside 3 tbsp. of syrup for frosting. Prepare cake mix according to package directions. Fill 3/4 cup of remaining syrup, and add water till it reaches the total amount of liquid called for on the box. The syrup-water mix substitutes the water called for. Stir in the sliced strawberries to the batter (it will be thick).

2. Spoon batter into cups to about two-thirds full, Bake about 18 minutes or until center is finished. Cool cupcakes completely on wire racks.

3. Frosting- Allow cream cheese and butter to soften for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed till light and fluffy. Gradually add powdered sugar. If desired, add one or two drops of red food coloring to enhance pink frosting. Pipe or spread frosting. Refrigerate frosted cupcakes. Before serving, top each cupcake with a whole strawberry.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes, 30 to cool
Personal Notes:
Personal Notes:
I found this in a Family Circle magazine and they turned out great! Yummy and light cupcakes for any occasion.

 

 

 

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