As winter drags on here in the far north, I find myself desiring to bake more “spring-like” treats. Maybe I’m just hoping that if I bake lighter treats that remind me of spring, using fresh fruits like strawberries, the sooner spring will arrive. Probably just wishful thinking though… 🙂
This recipe is sort of a modified Boston Cream Pie, but in cupcake form.
I love how cute these cupcakes look, and the fresh strawberries really bring out the flavor in these cupcakes and make them taste absolutely delicious.
Strawberry Cream Pie Cupcakes
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
4 egg whites
Preheat oven to 350 degrees. Grease and flour 24 cupcake tins, or line with 24 paper baking liners.
Blend cake mix, water, oil and egg whites in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Fill cupcake tins 2/3 full with batter.
Bake 19-23 minutes or until toothpick inserted into center comes out clean.
Cool completely on wire rack.
2 cups cold skim milk
1 package (1 ounce) Vanilla Jell-O Sugar-Free Fat-Free Instant Pudding and Pie Filling
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set.
Strawberry Cream Cheese Frosting
8 ounces fat-free cream cheese, softened
1/4 cup butter, softened
3-3 1/2 cups powdered sugar, sifted
1/2 cup fresh strawberries, mashed and drained
Using an electric mixer, blend together the cream cheese and butter on low speed until combined, about 30 seconds.
Gradually add 3 cups of the powdered sugar and the mashed strawberries. Blend frosting on low speed until the sugar is incorporated, about 1 minute.
Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
Additional sliced strawberries for garnish
Putting it all together
Using a serrated knife, cut each cupcake in half horizontally.
Spread 1 tablespoon of filling on each cupcake bottom. Sandwich with the cupcake top.
Frost top of cupcakes. Garnish with strawberry slices.
Store in refrigerator.
Makes 24 cupcakes.
Filed under: Cupcakes |