Strawberry Cupcakes

Strawberries are one of my favorite fruits, so I thought I would celebrate spring with some Strawberry Cupcakes.  These cupcakes are super easy to make and taste fantastic.  Garnish them with fresh fruit and a mint leaf to make them extra pretty!

Strawberry Cupcakes

Cupcakes
1 16 oz. container frozen sliced strawberries in sugar, thawed

1 pkg. white cake mix plus eggs and oil

Preheat oven to 350 degrees.  Line 24 standard size muffin cups with cupcake liners; set aside.

Drain packaged strawberries, reserving syrup.  Set aside 6 tablespoons of the syrup for frosting.

Add enough water to the remaining syrup to measure 3/4 cup total liquid.  Prepare cake according to package instructions, substituting the water-syrup mixture for the liquid called for on the package.

Stir in the drained strawberries.  Your batter will be thick.

Spoon batter into prepared muffin cups, filling each about 2/3 full.  Bake about 18 minutes or until tops spring back.  Cool cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.

Strawberry Frosting

8 oz. package of cream cheese, softened

1 stick unsalted butter, softened

6-8 cups powdered sugar

2 tsp. vanilla

6 T strawberry syrup from packaged strawberries

strawberries and mint leaves for garnish

In the bowl of your stand mixer, beat cream cheese, butter, vanilla and the reserved syrup on medium speed until light and fluffy.  Gradually beat in powdered sugar, one cup at a time.  Pipe or spread frosting over cooled cupcakes.  Before serving, top each cupcake with a slice of strawberry and a mint leaf.

Makes 24 cupcakes.

(Cupcake stand from Target)

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