Select a size: | | | |
| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- 1 pound Fresh Strawberries, Washed, Hulled, Then Pureed
- 1 box Strawberry Cake Mix (18 Ounce Box)
- ⅓ cups Water
- ⅓ cups Oil
Preparation Instructions
Begin by preheating your oven to 350 degrees F.
Puree your strawberries in a food processor or blender; you can puree it to your liking. I prefer mine to be a fine puree. If you leave them chunkier, be prepared to add more water to the mix to achieve the appropriate consistency.
Pour 1 cup of the puree in a mixing bowl (reserve the rest for the icing!). Add the rest of the ingredients into the bowl with the puree and mix until combined.
Line 24 muffin tins and pour 1/4 cup of the cake batter into each muffin cup. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.
Be sure to top the cupcakes with my “Fabulous Strawberry Buttercream” frosting (see my TastyKitchen recipe box for this recipe)!!
