Recipes
These cupcakes are favorite at Spring parties or picnics. Made with Musselman’s Strawberry Pie Filling.
Step 1
Preheat oven to 350°F. Prepare standard cupcake pans with paper liners.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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