These cupcakes are favorite at Spring parties or picnics. Made with Musselman’s Strawberry Pie Filling.
Preheat oven to 350°F. Prepare standard cupcake pans with paper liners.
In a large bowl, beat cake mix, oil, water, and eggs until smooth. By hand, add a little strawberry pie filling at a time, gently stirring to create swirls.
Fill cupcake liners about 2/3 full of batter. Bake 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and 1 Tablespoon heavy cream, beat for 1 minute adding more cream as needed to reach desired consistency.
Spread frosting onto cool cupcakes. Garnish with additional strawberries.
For fluffier icing, place your mixing bowl and beaters in the freezer to pre-chill while you are making/baking the cupcakes.