Fresh Strawberry Cupcakes Just In Time For My 3rd Blogoversary!
 
 
These cupcakes will turn any ordinary day into a party!
Serves: 24 cupcakes
Ingredients
Cake batter
  • 2 cups self-rising flour
  • 2 cups sugar
  • 3 eggs
  • ½ cup canola oil
  • 1 cup milk
  • 1 cup fresh strawberries, mashed
  • 1 small box dry strawberry jello
Strawberry Icing
  • ½ stick butter, softened
  • 4 to 6 cups powdered sugar (depending on preference of frosting stiffness)
  • ¼ cup strawberries, mashed
Instructions
  1. Mix all cake batter ingredients and pour into 24 muffin tins lined with cupcake liners.
  2. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.
  3. While the cake is baking, make the icing.
  4. Mix together all icing ingredients until smooth. Add powdered sugar and strawberry mash to your desired consistency. Mix well before adding more sugar or strawberries.
  5. Once cake is cooled, spread the icing on the cupcakes.
  6. Store the cake in the refrigerator. The cupcakes are best when chilled for at least 2 hours before serving. Remove from refrigerator 15 minutes before serving.
Notes
Any buttercream or cream cheese frosting can be used.
Recipe by Pray Cook Blog at https://praycookblog.com/fresh-strawberry-cupcakes-just-in-time-for-my-3rd-blogoversary/