Strawberry Buttercream Cupcakes
Use a boxed cake mix and jello to make these simple strawberry cupcakes. And don’t forget the strawberry buttercream on top! These Strawberry Buttercream Cupcakes won’t last long!
Pillsbury white cake mix
small box strawberry jello
thawed frozen strawberries
chopped finely with a food processor
Red food coloring
if needed to make the icing more spreadable
Mix all of the above ingredients together with a mixer until well blended, about 2-3 minutes.
Put 24 cupcake liners in a cupcake tin and fill the cupcake liners 2/3 full with batter.
Bake at 325 degrees for 17 minutes, or until a toothpick inserted in the center comes out clean.
In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.
Add in the powdered sugar, almond flavoring, strawberry jam and a drop of red food coloring.
Beat on low speed for 3-5 minutes. If the frosting is too stiff for spreading, you can add in a tablespoon more of jam or a tablespoon of milk.
Spread the buttercream on the cooled cupcakes with a knife, or use Wilton tip 1M to pipe on a swirl of frosting.
Strawberry Buttercream Cupcakes https://www.tastesoflizzyt.com/strawberry-buttercream-cupcakes/