Strawberry and Cream Cheese make such a delightful Spring flavor. I am catering a luncheon for a friend tomorrow and since it is suppose to be raining all day, I wanted to end the lunch time with something that would put a “spring” in their step, so I decided to make strawberry cream cheese cupcakes with strawberry cream cheese frosting. Each lady has a little pink bag to take away, filled with the chocolate-toffee biscotti I posted a couple of days ago.
1 box of Duncan Hines Strawberry Cake mix. *This was the ingredients on the cake mix I bought, but which ever brand you use, use ingredients listed on back of box.*
1 cup cold water
1/2 cup oil
4 oz of cream cheese, softened
2 teas flour
1/3 cup sugar
1/2 teas vanilla
Mix all filling ingredients together until well mixed.
Mix cake mix according to directions. (different brands call for different measurements, so be sure to follow the ingredients on the back of the cake mix you buy.
Fill cupcake liners about 2/3 full. Drop about 1 tables cream cheese filling in center of batter. Bake about 18 min or until cupcakes tests done. Cool on wire rack and frost with frosting given below.
4 cups powdered sugar
1 (8 oz) cream cheese, softened
1 stick butter, softened
Small container of frozen strawberries, thawed. Drain off some of the juice in a small container to use in frosting. You can use the strawberries for another use.
Enough of strawberry juice that you have drained off frozen strawberries to get frosting the consistency you need to cover cupcakes. I used about probably 2 tables of juice. If it gets too thin, just add a little more powdered sugar.
Be sure cupcakes are completely cool before frosting and store in covered container in fridge.
*I bought the heavy cupcake liners that you can actually bake in. Just set them on a baking sheet and fill them according to the instructions. They make such a pretty presentation, other than just cupcake liners.