Strawberry Cupcakes

adapted from Paula Dean

Makes 22 cupcakes

• 1 (18.25 ounce) white cake mix
• 1 (3-ounce) box strawberry flavored gelatin
• 15 ounces frozen strawberries (unsweetened), thawed and pureed, 1 tablespoon reserved for frosting
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/4 cup (1/2 stick), unsalted butter, softened
• 1 (8-ounce) package cream cheese
• 1 package Duncan Hines Strawberry Frosting Flavor Enhancer
• 1 tablespoon pureed strawberries
• 3 1/2 cups confectioner's sugar

Directions

In a large bowl, combine the cake mix, gelatin, eggs, oil, water, and strawberries. Using an electric mixer, beat until smooth, about 2 minutes.

Using a scoop, fill muffin tins lined with papers, and bake on the center rack of your oven for 24 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool completely before frosting.

To make the frosting, mix the butter, cream cheese, frosting flavor enhancer and pureed strawberries together until smooth. Add the confectioner's sugar, one cup at a time, beating until smooth. Pipe with a decorative tip onto your cupcakes.