I am just getting around to blogging about these yummy Strawberries & Cream Cupcakes! I made them a couple of months ago for a teacher’s 40th birthday party at school.
They were super yummy!
If you love cream cheese and you love strawberries, you will be a forever fan.
I found the original recipe at a website called Favorite Family Recipes.
She made this as a cake. I can see myself trying that next. The frosting is so luscious and gooey, the pan would contain it better. This is NOT a pipe on kind of frosting. It is a super easy one to decorate, spoon it on, and top it with half of a fresh strawberry.
So, try it as a cupcake or make it as a 9×13 cake, either way, you have to make it. I mean it’s summertime… and strawberries are everywhere… try it, you can thank me later.
- 1 (15.25 oz) box white cake mix
- 1 (3 oz) box strawberry jell-o
- 1 cup fresh strawberries, blended
- 1/2 cup buttermilk
- 1 cup oil
- 4 eggs
- 2 (8 oz) cream cheese, softened
- 3/4 cup fresh strawberries, blended
- 2 cups powdered sugar
- 1 cup Cool Whip
Preheat oven to 350 degrees, line cupcake pans with liners.
Place strawberries in the blender and puree. Measure and set aside for cake and frosting.
Combine cake mix and Jell-o in a large mixer bowl. Add oil, eggs and buttermilk, mix for about 2 minutes, slowly blend in strawberries.
Pour into cupcake liners.
Bake for about 20 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and cool.
Frosting: Beat cream cheese until smooth, add in strawberries, incorporate until smooth. Add powdered sugar, mix well. Fold in cool whip. Frost cupcakes. Refrigerate for at least one hour before serving. Garnish with fresh strawberries.
To prepare as a cake, pour frosting over cooled cake.
Amount Per Serving:Calories: 170 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 34mg Sodium: 45mg Carbohydrates: 14g Fiber: 0g Sugar: 13g Protein: 2g