Strawberry Cream Cheese Cupcakes

Adapted From Paula Deen’s “The Lady & Sons Just Desserts”
Makes 36 cupcakes

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two 10 oz. packages and using some of the leftover strawberry puree in the frosting.)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

Strawberry Cream Cheese Frosting:

• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)
• 1/2 teaspoon vanilla extract
• Up to 7 cups confectioners’ sugar

Garnish (optional):

• Freshly sliced strawberries

1. Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. (The batter might seem runny. Just roll with it.)
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
4. For the Frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
5. Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip. Garnish with fresh strawberries, if desired.