1. CUPCAKES: Preheat oven to 350°F. Place 24 baking cups in standard muffin pans.
2. Pour strawberries ( 1 pound fresh strawberries, hulled, sliced approx 3 cups ) into blender container and puree until smooth.
3. Blend cake mix, strawberry puree, eggs and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.
4. Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
5. WHITE CHOCOLATE STRAWBERRIES: Dip strawberries ( 24 whole strawberries ) in melted 1 cup white morsels. Place on parchment paper lined baking sheet and let stand until hardened.
6. BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Pour in 1 cup melted white morsels, strawberry jam and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.
- 17 g Total Fat
- 10 g Saturated Fat
- 20 mg Cholesterol
- 217 mg Sodium
- 39 g Carbohydrate
- 1 g Dietary Fiber
- 31 g Sugars
- 2 g Protein
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Nutritional Information
- 17 g Total Fat
- 10 g Saturated Fat
- 20 mg Cholesterol
- 217 mg Sodium
- 39 g Carbohydrate
- 1 g Dietary Fiber
- 31 g Sugars
- 2 g Protein
Directions
1. CUPCAKES: Preheat oven to 350°F. Place 24 baking cups in standard muffin pans.
2. Pour strawberries ( 1 pound fresh strawberries, hulled, sliced approx 3 cups ) into blender container and puree until smooth.
3. Blend cake mix, strawberry puree, eggs and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.
4. Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
5. WHITE CHOCOLATE STRAWBERRIES: Dip strawberries ( 24 whole strawberries ) in melted 1 cup white morsels. Place on parchment paper lined baking sheet and let stand until hardened.
6. BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Pour in 1 cup melted white morsels, strawberry jam and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.