Sprinkles Strawberry Cupcakes on The View

Strawberry cupcakes are yummy any time of year, but especially in the summer when strawberries are at the peak of flavor. I'm always up for a good cupcake recipe (especially strawberry!), so when I can get one from a professional, I know it's gonna be good! These cupcakes are out of this world good, so you should try them. Especially right now. When strawberries are fresh at the market. Yum!


Here are the ingredients:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces unsalted butter
• 1 cup sugar
• 1 large egg
• 2 egg whites
• 1/4 cup milk
• 1/4 cup strawberries
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°. In a mixing bowl, stir together flour, baking powder, baking soda, and salt.
2. Cream together butter and sugar. On medium speed, add egg and egg whites. Mix until egg is incorporated into the butter/sugar mixture.
3. On low speed, add half of the dry ingredients. Mix until incorporated.
   
4. Add milk, strawberries, and vanilla extract to the batter. Mix on low speed until incorporated.
5. Add remaining dry ingredients. Incorporate into batter. Bake for18-22 minutes or until top springs back when lightly touched. Frost with Strawberry Frosting.
   

PB&J Cupcakes

It's been a busy weekend here at We Have Cupcakes. We've been making freezer jam, painting sample colors (we are repainting the outside!), and gardening (I can't wait to share my Zucchini Cupcake recipe with you!). And school is still in session, so of course we need cupcakes to stick in those school lunches. And let me tell you--there is nothing better to go with a PB&J sandwich (with fresh strawberry jam!) than a PB&J cupcake!

So, without further ado...

Ingredients

• 1 (18.25 oz) pkg white cake mix
• 1 (3 oz) pkg instant vanilla pudding
• 4 eggs
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1/4 cup water
• 1/4 cup creamy peanut butter
• 1 3/4 cups chopped peanut butter cookies
• 4 oz fresh strawberry freezer jam
• 8 oz frozen whipped topping*
  

1. Preheat oven to 350°. Place paper liners in 24 muffin cups.
2. In a large bowl, beat cake mix, pudding mix, eggs, milk, oil, water, and peanut butter with an electric or stand mixer at medium speed for about 2 minutes. Stir in chopped peanut butter cookies. Divide evenly between cupcake liners.
   
3. Bake 18-22 minutes, or until the top springs back when lightly touched. Remove from pan, cool completely.
4. Place frozen whipped topping into a medium bowl. Fold in strawberry jam. Frost cupcakes with this fresh, sweet concoction. Enjoy!
   

*I know it seems like the frozen whipped topping is a cop out--especially since I love fresh whipped cream...BUT! the frozen whipped topping holds up better with the strawberry jam folded in.

*Bonus Recipe--Strawberry Freezer Jam

Strawberries are coming into season, and I have been busy making jam. I prefer freezer jam because of the fresh taste of the strawberries...Yum, yum, yum!

Ingredients

• 2 cups crushed strawberries (about 2 small square baskets)
• 4 cups sugar
• 1 pkg powdered pectin
• 3/4 cup water

1. Combine crushed strawberries and sugar. Let sit for 10 minutes.


2. Combine pectin and water in a small saucepan. Bring to a full rolling boil over HIGH heat. Boil, stirring constantly, for 1 minute. Remove from heat.


3. Add cooked pectin to strawberry mixture. Stir until sugar is completely dissolved (about 3 minutes).
   


4. Ladle strawberry mixture into clean freezer containers (I used 8 oz Ziploc containers, but I have used jelly jars in the past), leaving 1/2-inch space (since things grow when frozen!). Apply lids and let jam stand in refrigerator until set (no longer than 24 hours). Freeze (make sure to leave 1 container in the fridge--we are going to use it for cupcakes!).


5. Enjoy! Yummy, yummy, yummy!
   

Strawberry Frosting

This is a quick, easy, and delicious frosting utilizing real strawberries. Yummy! It's great for Strawberry Cupcakes, and just as great on a plain vanilla cupcake. Or try it on a chocolate cupcake for a chocolate covered strawberry kinda taste.

Ingredients

• 1/2 cup butter
• 2 cups powdered sugar
• 1/2 cup frozen strawberries, thawed and drained (reserve juice - you might need it)
  

Beat ingredients together well. If the frosting is a bit too thick to spread, add a little of the drained strawberry juice. Enjoy!

Strawberry Cupcakes

I was just out watering my garden, and my newly planted strawberry plants. I just love strawberries. Sadly, my daughter thinks they are gross. Ah well...at least my son loves them as much as I do! Unfortunately when we have strawberries for dessert, we have to have another dessert to go along with it, so my daughter doesn't feel left out. Luckily, I made the Buy Me Some Peanut and Cracker Jack® cupcakes earlier this week...

Ingredients

• 1 (18.25 oz) box white cake mix
• 1 (3 oz) box strawberry gelatin
• 1/2 cup water
• 1/2 cup frozen strawberries, thawed and drained
• 1/2 cup salad oil
• 4 egg whites
• Strawberry Frosting
  

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. Combine cake mix, gelatin, water, strawberries, oil, and egg whites in a medium bowl and beat with an electric or stand mixer for 3 minutes. Divide batter equally between muffin cups.
   


3. Bake for 18-22 minutes or until top springs back when lightly touched.
   Remove from pan and cool completely. Frost with Strawberry Frosting.
   

Strawberry Cream Cheese Cupcakes

There's nothing like the fresh taste of strawberries. And add a little cream cheese....oh, heaven. This cupcake recipe is an easy way to take your cupcakes from everyday to exceptional...

The Ingredients

• 1 package (18.25 oz) yellow cake mix
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 3 tbsp strawberry preserves
• 1 package (3 oz) cream cheese, cut into 24 pieces
• Cream Cheese Frosting
• Sliced strawberries as a garnish, optional
  

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, sour cream, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Place strawberry preserves in a bowl; stir until smooth. Place 1 piece of cream cheese on top of batter in each cupcake, pressing slightly. Place 1/4 teaspoon of preserves over cream cheese.


3. Bake 18-22 minutes, or until tops are golden brown and spring back when touched lightly. Remove from pans; cool. Frost with Cream Cheese frosting. Garnish each cupcake with strawberry slices just before serving.