These are the most delectable, decadent, delicious dessert cupcakes you will ever eat! They incorporate strawberry gelatin and pureed frozen (thawed) strawberries and syrup in the cupcakes. There are also pureed strawberries and strawberry extract in the cream cheese frosting. This is a great dessert for holidays like Valentine's Day, Mother's Day, holiday Christmas parties, or special occasion birthdays and anniversaries.
15oz. containerfrozen strawberries in syrupthawed and pureed
4largeeggs
1/2cupcanola oilor use either coconut or avocado oil
1/4cupwater
CREAM CHEESE FROSTING:
1/4cupunsalted buttersoftened (1/2 stick)
8oz. pkg.cream cheesesoftened
10oz. cartonfrozen strawberries in syrup thawed and pureed
1/2tsp.strawberry extract
7cupspowdered sugar
1/2cupfreshly sliced strawberriesfor garnish
Instructions
CUPCAKES:
Preheat oven to 350°.
Place muffin or cupcake liners in muffin tins and spray the inside of the paper liners.
In a large mixing bowl, combine cake mix and gelatin.
(Make sure you get all the lumps out of the mix).
Add pureed strawberries, eggs, oil and water and mix with an electric mixer until smooth.
Pour into prepared liners and bake at 350° for about 15-20 minutes or until a toothpick inserted in center comes out clean.
Allow cupcakes to cool about 5 minutes before removing to a wire rack.
Cool completely before frosting with cream cheese frosting.
CREAM CHEESE FROSTING:
Beat butter and cream cheese with mixer until smooth and creamy.
Beat in ¼ cup of the pureed strawberries and the strawberry extract.
Gradually add in the powdered sugar one cup at a time beating well after each addition.
Beat until you reach the desired consistency.
Spoon frosting into a pastry bag and pipe frosting over top of cupcakes.
Garnish with fresh strawberry slices, edible beads or sprinkles, as desired.
Notes
NOTE: You will not need all of the pureed strawberries for the icing. Use remaining in other recipes or smoothies if desired.NOTE: I know this seems like a LOT of powdered sugar, but you will use ALL of it! Depending on the cream cheese, there are times when I've actually used more than seven cups to get the desired consistency.