Thursday, May 7, 2015

Strawberry Buttercake Cupcakes

I decided to bake something good...something really good just because.  No, not just because.  I wanted something extra special because I am totally worth it!  Right? Don't answer that.  :)
It's almost Mother's Day and whether you are a mom or not, us women deserve to be pampered!
So, pamper yourself by indulging in a most scrumptious strawberry cupcake.

Strawberry Buttercake Cupcakes are UH-MAAA-ZING!

Whether topped with strawberries or not, Strawberry Buttercake Cupcakes are moist on the inside with pieces of strawberries and topped with a flavorful strawberry whipped topping.
You are sooooo worth 'em!

Ingredients to make 18 cupcakes:
1 box yellow cake mix
3 large eggs
1 cup unsalted butter, melted (2 sticks) (divided)
1 8 ounce package cream cheese, softened
1 tsp vanilla extract
2 cups powdered sugar
1 1/2 cups chopped, fresh strawberries
nonstick spray
Ingredients to make strawberry whipped topping:
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tsp strawberry jello
Preheat oven to 350 degrees.  Lightly spray a muffin pan with nonstick spray.  In a bowl, beat cake mix, only 1 egg and 1/2 cup melted butter.  Beat well.  Press into the bottom of each prepared muffin cup.  In a separate bowl, beat cream cheese until smooth.  Beat in 2 eggs and vanilla extract.  Slowly pour in 1/2 cup melted butter.  Once well combined, stir in the chopped strawberries.  Pour the filling over the pressed dough in each muffin cup.  Bake for 35 minutes.  Do not bake past that point.  You want the center to be slightly gooey.  Cool completely.  While the cupcakes are cooling, whip heavy whipping cream, powdered sugar and strawberry jello until stiff peaks form.  Add a dollop onto each cooled cupcake.  Add a piece of strawberry or not for extra bling.

Time to celebrate you!

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