Pink Strawberry Cupcakes With Strawberry Buttercream

• FOR THE CUPCAKES:
• 1 whole 16 Oz Container Frozen Strawberries, Drained And Thawed
• 1 box White Cake Mix , 18 Oz Box
• 3 Tablespoons All-purpose Flour
• 1 box Strawberry Jello Mix, 3 Ounce Box
• 1 cup Vegetable Oil
• 4 whole Eggs
• 1/2 cups Water
• _____
• FOR THE FROSTING:
• 1 cup Fresh Strawberries, Hulled
• 4 sticks Butter, Unsalted At Room Temperature
• 1 teaspoon Vanilla
• 4 cups Powdered Sugar
• 1 Tablespoon Milk Or Cream If Needed

1. Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
2. Drain the frozen strawberries and discard the juice. Mix all of the cupcake ingredients in mixer bowl until thoroughly blended. I typically beat on high speed for a minute or two to insure that the strawberries are broken up and incorporated into the batter.
3. Fill cupcake liners 2/3 to 3/4 way full. Bake at 350F for 17-19 minutes or until toothpick inserted in center comes out clean.
4. For cake, instead of cupcakes, use 8 or 9 inch round pans and bake for 40-45 minutes or until toothpick inserted in center comes out clean.
5. For the frosting:
6. Puree strawberries in food processor or blender. Set aside.
7. In mixer bowl, add butter and whip until light and fluffy. Add vanilla and mix well. Next, add 1 cup of powdered sugar and continue beating until blended well. Add 3 Tablespoons of strawberry puree and beat until incorporated. Next, add remaining sugar and an additional 3-4 Tablespoons of strawberry puree and whip until a nice whipped buttercream is achieved. Add 1 Tablespoon of milk or cream if needed to smooth. Pipe or spread onto cooled cupcakes.

frozen strawberries, white cake mix, allpurpose, strawberry jello mix, vegetable oil, eggs, water, frosting, fresh strawberries, butter, vanilla, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/pink-strawberry-cupcakes-with-strawberry-buttercream/ (may not work)