Fresh Strawberry Cupcakes

As I mentioned in my previous post, I recently reconnected with a cookbook I've had for over a decade (The Cake Mix Doctor) and keep finding great recipes to try. We are in the midst of a great strawberry season in Ohio, and I have found lots of ways to use the happy berries. My latest strawberry investment has led to the creation of Fresh Strawberry Cupcakes with Strawberry Cream Cheese Frosting. Devine.

I've made this recipe a couple of times this month since I can't help but buy all the homegrown strawberries I can find now before the crops run dry. That being said, I've learned a couple of things making this recipe repeatedly:

1. The Cake Mix Doctor is right! Anne's cookbook is based on 'good shortcuts to make dinner happen.' Sometimes all that is needed to make a good recipe great is a shortcut and using pre-measured cake mix is a perfect time solution!

2. Fresh berries are key. Do not attempt to use frozen strawberries. Fresh strawberries contain a lot of liquid to begin with, and then to use frozen berries that retain even more liquid make the cakes a hot mess (literally).

3. The gelatin is unnecessary. I've made them with the gelatin and without. The gelatin seems to add additional weight to the cake and a little different texture but it didn't seem to enhance the flavor when using fresh strawberries. Add as you wish.

4. You can leave out the nuts, too. I added pecans because I like them... And I like the texture they add to the cakes. I also add them to balance the sweetness of the cake, but the cupcakes are perfectly delightful without them. Again, add as you wish.

5. You can store them for up to one week in the refrigerator. I'm not sure how these amazing cupcakes would last more than a day in your household but if need be you can store them in an airtight container in the frig for up to one week.

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Fresh Strawberry Cupcakes

Cake Ingredients:

1 package yellow cake mix

1 package strawberry gelatin, if desired

1 cup mashed, fresh strawberries

1 cup vegetable oil

1/2 cup milk

4 large eggs

1/2 cup chopped pecans, if desired

Frosting Ingredients:

1 package (8 oz) cream cheese, at room temp.

1 stick butter, at room temp

1/4 cup mashed, fresh strawberries (well drained)

4 cups confectioner's sugar

1/2 cup chopped pecans, if desired

Yield: 15-18 cakes Prep Time:15-20 mins Bake Time:18-20 mins

Directions:

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line cupcake baking pans with cup liners and set the pans aside.

2. Place the cake mix, gelatin, pecans, mashed strawberries, oil, milk, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes longer, scraping down the sides of the bowl. Pour the batter into the prepared pans, smoothing the top with a rubber spatula, and place the pans in the oven.

3. Bake the cake until the top springs back when lightly pressed with a finger, 18 to 22 minutes. Remove the cupcakes from the oven, let them cool in the pan 10 minutes. Then let the cupcakes cool on a wire rack for 30 minutes before frosting.

4. For the frosting, place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low until combined, 30 seconds. Add the strawberries and sugar, a little at a time, beating on low speed, until the sugar is incorporated. Increase the mixer to medium and beat until the frosting is fluffy, 1 minute more.

5. Spread the tops of each cupcake with frosting. Place the uncovered cupcakes in the refrigerator until the frosting sets, 20 minutes. Enjoy!

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