Strawberry Cupcakes with Cream Cheese Icing

 

Have you ever had the feeling where life just simply cannot go on if you do not make or eat something sweet? I mean you feel like you absolutely cannot live without it, you gotta have it, you NEED it...all you want to do is sink your teeth into something so sweet, devour it and yep...it's happened, you've just eaten that entire cupcake in a matter of seconds. So you’ve eaten that darn cupcake, cookie, piece of cake, whatever this sweet enemy might be but instead of kicking yourself and feeling like you need to go run it off immediately you actually stop and think to yourself, “That was so good and I actually am so glad I ate that….devoured it actually.”

Well, okay….maybe you won’t feel 100% okay with the fact that you just scarfed down an entire cupcake like Cookie Monster off of Sesame Street but come on…we gotta live a little and enjoy some sweets every now and then.

These cupcakes are literally the best strawberry cupcakes I have ever eaten. Not to mention that the homemade cream cheese icing is pretty amazing in itself. I could seriously eat it with a spoon and be totally fine with it. But….obviously I have not done that…ever….just licked the bowl a little bit.

I’m kidding, I’m kidding…..not really.

Ingredients

1 Package Plain White Cake Mix

1 Cup Chopped strawberries, with juice

3/4 Cup Milk

1 Package Strawberry Gelatin (3 ounce)

3/4 Cup Vegetable Oil

3 Eggs

8 ounce Cream Cheese, room temp (icing)

4 Tablespoons margarine, room temp (icing)

 

3 Cups confectioner's sugar (icing)

Instructions:

 

1. Place cupcake liners in pan.  Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.

 

2. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in a large mixing bowl.  Beat with an electric mixer untili smooth and creamy, about two minutes or so. Add in the strawberries and juice that has been made by the berries, mix again until well combined.

 

3. Pour into cupcake pans. Bake at 350 for 20 min or until a toothpick inserted in center comes out clean.  Allow to sit for ten minutes to cool.

 

4. Combine all icing ingredients and mix with electric mixer until smooth and creamy.  Ice cooled cupcakes. 

 

5. Devour.