Shortcut Strawberry Cupcakes

Shortcut Strawberry Cupcakes

I really, really wanted a strawberry cupcake from The Cookie Studio in Decatur all weekend while we were camping, but we came home on Sunday and like so many delicious establishments (Chick-fil-a, Skip's Hot Dogs) they are not open. I was running errands and decided to stop by Publix and get stuff to whip up a quick batch of Shortcut Strawberry Cupcakes.

I've been trying to find cupcakes that are as moist, light, and actually strawberry tasting as the Cookie Studio's. It hasn't happened yet. But I snagged this recipe from the Is This Thing On? blog because it claimed to be super moist and it was also something I could do quickly. I combined it with an adaptation of the strawberry cream cheese icing from My Baking Addiction.

The end result was tasty, but not the same as The Cookie Studio's. These were moist and also light. But either the gelatin or the cake mix (or a combination of both) gave it an... artificial taste. Something is just not quite right. I'm pretty positive the problem is in the batter, not the icing.

Don't get me wrong, either- I wouldn't be posting if I didn't think these were tasty. They are delicious. Better than most cupcakes, definitely better than a grocery store cupcake. I like that I can have cupcakes without making a gigantor mess in my kitchen, I didn't have to use every measuring utensil I have, they have a very pretty color and I'd give them probably an 8/10. I'll keep searching for the all-natural recipe and as soon as I find it, I'll post it. But for now, I give you...

Shortcut Strawberry Cupcakes!
adapted from Is This Thing On?


Ingredients:
1 box white cake mix ( I used Super Moist)
1 small box strawberry Jello
1 pound strawberries, pureed (you'll use 1 cup of the puree here and then 4 Tbsp. in the icing)
3/4 cup milk
4 large eggs

Directions:
Preheat oven to 350.

Dump everything in stand mixer (or bowl). Mix on low for 30 seconds, and 2 minutes on medium.

Pour batter into liquid measuring cup, pour into lined muffin tins, about 3/4 full.

Bake for 20-25 minutes. Remove from oven and place muffin tin on wire rack. Let cool 5 minutes, then remove cupcakes from tin and place on wire rack to cool. 

In the meantime, make your...

Strawberry Cream Cheese Icing

adapted from My Baking Addiction

Ingredients:

4 Tbsp. strawberry puree (leftover from cupcake recipe)

1 stick butter, slightly cooler than room temperature, still firm

8 oz. package of cream cheese, slightly cooler than room temperature

1/2 tsp. vanilla extract (you could use clear, but I just had regular and it worked just fine)

22 oz. powdered sugar, sifted

Directions:

Using paddle attachment, beat butter on medium until light and fluffy. Add cream cheese and blend until mixed. Reduce speed and gradually add sugar, blending until well combined. Add vanilla and 4 Tbsp. strawberry puree. Mix until just blended. If overmixed, the frosting will incorporate too much air. 

Scoop into pastry bag, pipe frosting onto cooled cupcakes. 

I wasn't patient and frosted these while they were still warm- hence, the wobbly-looking frosting. But it still tastes good!