Strawberry Cupcakes with Blueberry Icing
Moist and delicious strawberry cupcakes with sweet fruity icing.
Ingredients
Strawberry Cupcakes
- 1 package white or vanilla cake mix
- 1 package strawberry gelatin (3 oz)
- 1 cup mashed fresh strawberries
- 3/4 cup canola/vegetable oil
- 1/2 cup milk
- 3 large eggs
Strawberry or Blueberry Cream Cheese Icing
- 1 package cream cheese (8 oz, room temperature)
- 4 tbsp butter (room temperature)
- 1/4 cup mashed fresh strawberries or blueberries, well drained
- 3-4 cups confectioner's sugar
Instructions
Strawberry Cupcakes
- Place mashed strawberries, oil, milk, and eggs, cake mix, and gelatin in a large mixing bowl.
- Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides of the bowl.
- Pour the batter into the prepared lined cupcakes pans.
- Bake for 16-22 minutes for standard size cupcake pans. They are done when you insert a toothpick and there’s little to no crumbs on the toothpick.
- Let cool before frosting.
Strawberry or Blueberry Cream Cheese Icing
- Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low until combined, about 30 seconds.
- Add the powdered sugar 2 cups at a time, if using an electric hand held mixer, then add strawberries or blueberries and the rest of the powdered sugar, beating on low speed, until the powdered sugar is incorporated.
- Increase the mixer speed to medium and mix for 1-2 minute more.
- Frost cooled cupcakes