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Very Strawberry Cupcakes
Strawberry cupcakes are filled with strawberry jam then topped with a strawberry cream cheese frosting.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 40 mins
Servings: 24 cupcakes
Course:
Cake
Ingredients
Cupcakes
- 1 box Pillsbury strawberry cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
- 2 teaspoons lemon zest divided
Frosting
- 1/2 cup butter at room temperature
- 1 8 oz package cream cheese, at room temperature
- 4-5 cups powdered sugar
- 1 10 oz jar Smucker's Simply Fruit Strawberry Spreadable Fruit
- fresh strawberries sliced, for garnish
Instructions
- Heat the oven to 350F. Line 24 muffin cups with paper liners.
- In a large bowl, beat the cake mix, water, oil and eggs for 30 seconds on low. Beat for 2 minutes on medium. Stir in 1 teaspoon of the lemon zest. Divide evenly among the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
- Beat the butter and cream cheese until creamy. Add the powdered sugar 1/2 cup at a time until you reach the desired consistency. Stir in 1/3 cup of the spreadable fruit. Add the remaining 1 teaspoon lemon zest. Beat for 2 minutes until light and fluffy.
- Remove the cupcakes from the paper liners. Cut each cupcake in half crosswise. Spread a dollop of the spreadable fruit on the bottom halves. Replace the tops.
- Place the frosting in a large decorator bag. Pipe the frosting on top of each of the cupcakes. Garnish with fresh sliced strawberries.
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- adapted from Smucker's
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