Strawberries & Cream Cupcakes

Steps

1. 1

   The day before you plan to make the cupcakes, slice the strawberries and put in a large bowl. Top the strawberries with sugar and let them soak in the fridge for 24 hours to allow them to get juicy.

2. 2

   Next, begin by preparing the cake mix this will include preheating the oven per the instructions on the cake mix for cupcakes.

3. 3

   Once the batter is ready, fill up each cupcake wrapper and place in the cupcake tin.

4. 4

   Next top the batter with a few strawberries including the juice and swirl into the batter.

5. 5

   Bake these according to the instructions on your cake mix for cupcakes.

6. 6

   Let them completely cool. (Don't skip this step or your frosting will melt.)

7. 7

   Prepare a decorator's bag with a 1M Wilton tip to frost the cupcakes. Garnish with additional strawberries.

8. 8

   Note: The baking time may be a few additional minutes due to the strawberries adding liquid to the batter. To avoid melting, I store the frosting in the freezer until I am ready to use it then let it sit out for about 10-20 minutes to defrost then put in the decorator bag and frost the cupcakes. These are best served chilled, I typically store mine in the fridge to avoid the frosting melting.

9. 9

   Makes 24 (varies depending on your cake mix)