Happy {Cupcake} Monday everybody! Another weekend that has gone by too fast, but on the bright side there are cupcakes, Oh, and y’all these are some ridiculous cupcakes too.
Summer is fast approaching, which means strawberries -one of my absolute favorite fruits- is coming into season, and also where you can usually find me lurking around the fruit aisle at the store sniffing strawberry boxes (creepshow, I know). Okay, that’s an exaggeration but I do love me some strawberries, which makes it hard to believe I have never made a strawberry frosting before (food blogger fail).
Obviously, I realized this needed to be remedied, and as I went on the hunt for a strawberry frosting, most I found seemed way, way too sweet buttercream versions, or they used frozen strawberries which, eww, not a fan at all. Soo, when you can’t find what you’re looking for, you just make it up. I decided the base for this frosting should be one I’ve made a gazillion times now, that’s kind of weird with the whole milk/flour mixture, but insanely, decadently good, and with fresh strawberries thrown in? Oh, Em, G y’all, this frosting is amazing.
There is no way that this frosting could be anything but the focal point, so I slapped (more like piped gently, but whatev) it on some vanilla cupcakes, and basically, these tasted like the best strawberry shortcake you’ve ever had in your life! Again, I am urging you to go out and make these ASAP because drroooll. I may or may not have eaten all of them a few of these, soooo yummy y’all. Thank you so much for stopping by & have a wonderful day!
Cupcake time, cake mix & vanilla pudding (the butter should have been whipped first, but I forgot)…
eggs, vanilla…
mix, mix, mix (then realized I forgot the dang butter)…
mix again…
now into your cupcake tins…
bake, bake, bake…
time to start some frosting, flour & milk into your saucepan…
on medium heat ,stir constantly & the texture should be like thin mashed potatoes…
after the milk/flour mixture cools, remove the stems of your strawberries & place into a food processor…
processed…
butter into your bowl…
whip, whip, whip & sugar…
whip, whip, whip again & nice and fluffy…
now add your milk/flour mixture…
now whip the ever loving heck out of it…
add your strawberries…
whip again…
and enjoy!!!
- 1 (15.25 Ounce) Box of Butter Yellow Cake Mix.
- 1 (3.4 Ounce) Box of Vanilla Pudding Mix.
- 1 Cup of Whole Milk.
- 1 Tablespoon of Vanilla.
- 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
- 3 Eggs.
- 10 Tablespoons of Flour.
- 2 Cups of Milk.
- 1 Teaspoon of Vanilla.
- 4 Sticks (2 Cups) of Unsalted Butter, Softened.
- 2 Cups of Granulated Sugar.
- 1 1/2 Cups of Strawberries, Stems Removed & Processed.
- Preheat your oven to 350 degrees F.
- Place 24 cupcake liners in your cupcake tins and set aside.
- With a handheld or stand mixer with paddle attachment place your butter in your bowl and whip until light and fluffy (the step by step pics above show the butter put in later because I forgot, easier to put in first).
- Now add your cake mix, eggs & vanilla, dry vanilla pudding and mix until just combined.
- Now add your milk and mix until combined.
- Using an ice cream scoop or spoon, fill your cupcake liners 1/2 full and bake for 17-19 minutes (took mine out at 17), let cool completely.
- Don't be alarmed if they sink down a lot after cooling, you can just cover it up with frosting.
- In a medium sized saucepan on medium heat, place your flour and milk in it stirring constantly until the texture becomes like thin mashed potatoes, add your vanilla and stir in then set aside and let cool completely.
- Remove all of the stems from your strawberries and place in a blender or food processor and process until finely minced but not too fine, set aside.
- In your mixing bowl add your butter and whip until slightly mixed.
- Now add your granulated sugar to your butter and whip the heck out of it until light and fluffy.
- Now add your cooled flour/milk mixture to your butter/sugar and whip, whip, whip it until the texture is like whipped cream.
- Now add your strawberries to your frosting and mix until well combined.
- Now you can spoon or pipe your frosting onto your cupcakes, and enjoy!
- I recommend patting dry the strawberries due to moisture content making the texture of the frosting a little weird--but still delicious, don't worry.
- I used a Wilton disposable piping bag with the tip snipped off to pipe the frosting due to the size of the strawberry pieces in the frosting.
Oh my, that frosting though! <3
haha right? I had to make myself stop eating it out of the bowl 🙂
Sometimes a girl just needs a cupcake (or 5). And these look like the perrrrfect light and fluffy way to satisfy that need! Yum!
thank you so much! I am pretty much obsessed with these too 🙂