Very Strawberry Cupcakes

Strawberry cupcakes are filled with strawberry jam then topped with a strawberry cream cheese frosting.

We didn’t have a whole lot of birthday traditions growing up. But there was one thing I always looked forward to – the Cherry Chip Cake with Fluffy Frosting. I’ve already talked about that cake – and my childhood memories behind it – so I won’t bore you with it again. But to this day, that cake always reminds me of birthdays. (In fact, just a few weeks ago my mom requested it for her birthday cake!)

I’m hoping to starts some new fun traditions with my kids. Abbi is now to the age that she knows just what she wants, and she is definitely not afraid to voice it. Her birthday is at the end of this month, and for the last – oh, probably 10 months – she has been reminding me that she wants a strawberry birthday cake. You know how most kids change their minds 20 times in the span of 20 minutes? Well, not this girl. It is a strawberry cake, and I have a feeling it’s going to be a strawberry cake for every birthday from here on out.

So in honor of my beautiful daughter and her upcoming birthday, I made cupcakes. Strawberry cupcakes. An early present for the birthday girl.

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Very Strawberry Cupcakes

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• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 24 cupcakes 1x

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Description

Strawberry cupcakes are filled with strawberry jam then topped with a strawberry cream cheese frosting.

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Scale 1x2x3x

Ingredients

Cupcakes

• 1 box Pillsbury strawberry cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 2 teaspoons lemon zest, divided

Frosting

• 1/2 cup butter, at room temperature
• 1 (8 oz) package cream cheese, at room temperature
• 4–5 cups powdered sugar
• 1 (10 oz) jar Smucker’s Simply Fruit Strawberry Spreadable Fruit
• fresh strawberries, sliced, for garnish

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Instructions

1. Heat the oven to 350F. Line 24 muffin cups with paper liners.
2. In a large bowl, beat the cake mix, water, oil and eggs for 30 seconds on low. Beat for 2 minutes on medium. Stir in 1 teaspoon of the lemon zest. Divide evenly among the muffin cups.
3. Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
4. Beat the butter and cream cheese until creamy. Add the powdered sugar 1/2 cup at a time until you reach the desired consistency. Stir in 1/3 cup of the spreadable fruit. Add the remaining 1 teaspoon lemon zest. Beat for 2 minutes until light and fluffy.
5. Remove the cupcakes from the paper liners. Cut each cupcake in half crosswise. Spread a dollop of the spreadable fruit on the bottom halves. Replace the tops.
6. Place the frosting in a large decorator bag. Pipe the frosting on top of each of the cupcakes. Garnish with fresh sliced strawberries.
7. ——————–
8. adapted from Smucker’s