It didn’t come to my attention that strawberry cake is a Southern thang thing until I lived in Los Angeles. I brought these cupcakes into the office of a TV show I was working on at the time, and no one, I mean no one there had ever had strawberry cake.
I saw people just standing there staring at these cupcakes like they couldn’t comprehend. Well good for me that these are unbelievably delicious and moist (there’s that word again) because I had several people tell me that these were the best cupcakes they had ever tasted 🙂
do y’all see all of that strawberry deliciousness???
Word spread, and these delightful treats were gone within an hour. Until that show wrapped, these were the most requested treat I brought in..even by one of the actresses and y’all gotta know if an actress is gonna splurge on calories it’s definitely gonna be good.
naughty little cupcakes…
Also, bonus, these are stupid easy to make and you can throw on some chocolate frosting instead for Valentine’s Day..hello! chocolate covered strawberry cupcakes! drrooool..
- 1 Box White Cake Mix
- 1 Package of Strawberry Jell-O
- 3 Tablespoons of All-Purpose Flour
- 4 Eggs
- 1/2 Cup of Water
- 1 Cup of Vegetable Oil
- 1/2 Package of Frozen Strawberries in Syrup ***
- 5 Tablespoons of Flour
- 1 Cup of Milk
- 2 Sticks (1 Cup) of Room Temperature Butter**
- 1 Cup of Granulated White Sugar (not powdered sugar)
- Preheat the oven to 325 degrees F.
- Line 24 cupcake tins with paper liners.
- Combine all ingredients in the order listed.
- Pour batter into paper liners and bake 20-25 minutes.*
- In a small-to-medium pan heat the milk and flour stirring constantly.
- Remove the pan from the heat when the consistency of thin mashed potatoes is achieved.
- Let the flour/milk combination cool completely to room temperature.
- With a handheld or stand mixer with paddle attachment beat the butter and sugar until light and fluffy.
- Add flour/milk mixture to the butter and sugar, and whip and whip and whip until it is the texture of whipped cream. It is not done until it looks like whipped cream.
- ***you can use fresh strawberries, but the frozen strawberries in the syrup add a lot more moisture to these cupcakes
- **the butter must be room temperature or it will not whip right, and do not heat it please 🙂
- *check cupcakes at 18 minutes, always a good idea to check on your baking prior to the time given because ovens and cupcake tins can vary quite a bit.