“Strawberry Cupcakes with Strawberry Buttercream Frosting”

I’m at it again. I’m baking for friends at my workplace. My way of saying “Thank You” for all their hard work. I enjoy bringing new things for them to try. Best of all, they love eating it. This time I’m baking my Strawberry Cupcakes with Strawberry Buttercream Frosting. Such an easy recipe I found several years ago. I had it written down on a piece of paper; found it organizing some other recipes.

These Strawberry Cupcakes with Strawberry Buttercream Frosting is shortcut recipe. Start with a strawberry cake mix, add sour cream and eggs. They have a surprise in the middle with strawberry preserves. Decorate with your favorite frosting and you’ve got a winner.

Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcakes with Strawberry Buttercream Frosting
Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcakes with Strawberry Buttercream Frosting

1 box Pillsbury Moist Supreme Strawberry Cake mix

2 cups sour cream

2 eggs

1 – 12 oz. jar Strawberry Jam or Preserves

Strawberry Buttercream Frosting (Recipe follows)

Preheat oven to 350 degrees. In an electric mixer at medium speed, combine cake mix, sour cream, and eggs until moistened, scraping down sides. Increase speed and beat for two minutes. Remove bowl from mixer and stir, scraping bottom of bowl ensuring batter is well combined.

Using 1/8 cup measuring cup, divide batter into 24 paper-lined muffin cups. Spoon 1/2 t. strawberry jam on top of batter in each cup. Using 1/8 cup measuring cup, divide batter on top of jam in muffin cups. Cups should be 3/4 full.

Bake in 350 degree oven for 20 minutes or until toothpick inserted in side of cupcake comes out clean. Do not stick toothpick in center as it will not come out clean. Remove from oven to cooling racks for 5 minutes. Remove cupcakes from pan to cool completely. Frost as desired with Strawberry Buttercream Frosting.

Strawberry Buttercream Frosting

3 1/4 cup confectioners’ sugar

1 cup (2 sticks) butter, softened

2 to 3 t. milk, half & half, or heavy cream

1 1/2 t. strawberry extract

1/8 t. salt

Food coloring (I use Wilton Gel Food coloring), optional

Sprinkles, optional

In an electric mixer, beat butter until fluffy, about 2 to 3 minutes. Add strawberry extract and salt. Mix in confectioners’ sugar and milk. Mix until starting to moisten, scraping down sides. Increase speed and beat for 2 minutes. Add in desired food coloring; mix until thoroughly combined, about 1 minute. Frost your cupcakes and enjoy!

 
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