Strawberry Cupcakes

In honor of Valentine’s Day and my birthday I decided to make these strawberry cupcakes with cream cheese frosting. It’s a good thing I decided to make them over the weekend instead because I have come down with a terrible stomach bug, and cooking is about the last thing I want or even can do right now. Had to stay home today and laid in bed all day incredibly bored, and a little sad while watching all the coverage on the death of Whitney Houston. This bug is taking it’s sweet old time moving on. Hopefully I’ll feel better tomorrow so I can make my family one of their favorite meals, chicken and biscuits, especially since they’ve had to fend for themselves while I’ve been sick. 

This recipe uses a box cake mix, which is something I pretty much never do.  However these cupcakes are perfect – the texture is soft, yet light and moist and the cream cheese frosting just brings it all together. These are a favorite in our house…Happy Valentine’s Day!

Strawberry Cupcakes with Cream Cheese Frosting

1 pkg plain white cake mix
1 pkg strawberry gelatin
1 cup mashed strawberries with juice
3/4 cup vegetable oil
1/2 cup whole milk
4 large eggs

Preheat oven to 350°F degrees. Line two cupcake tins with liners (makes 24 cupcakes) or spray tins lightly with cooking spray.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended. Divide batter among pans and place in oven.

Bake until lightly brown, about 15-20 minutes. Remove from oven and cool completely before frosting.

Prepare frosting:  Combine 1 (8oz) package of softened cream cheese, and one stick of softened unsalted butter in bowl of electric mixer. Mix on low speed for one minute or until smooth. Add ½ tsp vanilla extract and 3 cups confectioner’s sugar. Blend on low until sugar is incorporated and frosting is smooth.