We love anything strawberry flavored in our family and these cupcakes hit the spot.  They are light and fluffy, tender and moist and disappear way too quickly! They are very easy to make and great as school treats, summer snacks or to be devoured by cub scouts 🙂

Ingredients

Cake

• 1 package plain white cake mix
• 1 package (3oz) strawberry jello
• 4 TBS all purpose flour
• 1 c vegetable oil
• 1/2 c sugar
• 1/2 c milk
• 4 eggs
• 1/2 c finely chopped fresh strawberries and juice

Vanilla Buttercream Frosting

• ½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 16 ounces powdered sugar (about 3 ½ cups)
• ¼ cup heavy cream
• 1 teaspoon pure vanilla extract

Directions

Cupcakes: Mix all ingredients together and blend on low for a minute. Scrape down sides of bowl and then beat on medium for two minutes. Divide the batter between 2- 8 inch cake pans. Use parchment and cooking spray. Bake as directed on the box.

Recipe from Melissa Hansen

Frosting: In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Recipe from Mels Kitchen Cafe