These cupcakes are so good you’ll have to go to confession after eating just one because they are sinfully delicious! Plus, they are so easy to make, and the whipped cream frosting is very stable and does not melt at room temperature unlike many standard whipped cream frostings. The frosting also makes a GREAT dip for fresh fruit.
1 package white cake mix
1 cup vegetable oil
½ cup water
½ cup frozen strawberries, thawed
1 package strawberry Jello
Whipped Cream Frosting, recipe below
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper cupcake liners. In a mixer bowl, combine cake mix, oil, water, strawberries, eggs, and Jello. Beat on low speed until moistened, about 30 minutes. Beat at medium speed for two minutes. With a cookie scoop, scoop batter into paper liners. Bake in preheated oven for 18-21 minutes. Remove from oven and cool in pan for a few minutes and then transfer cupcakes to wire rack. Cool completely before frosting.
Whipped Cream Frosting
If you have been searching for a light, whipped cream frosting that will hold up without refrigeration, this recipe is for you. It’s delicious, light, and sturdy. I have also tried a chocolate variation by adding a little cocoa with the sugar. That, too, works beautifully.
1 (8-ounce) package cream cheese
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1-2 drops red food coloring optional
2 cups heavy whipping cream
Combine the cream cheese, sugar, extracts, and red food coloring, if using, in a large mixer bowl. Using a whisk attachment slowly pour in the heavy whipping cream. Stop and scrape the sides and the bottom of the bowl a couple of times. Whip until the cream can hold stiff peaks. Frost cupcakes and garnish with red sprinkles.
Note: For this recipe you can substitute 1 teaspoon of Fragoli, a strawberry liqueur, for the vanilla and almond extract. Since Fragoli is expensive, you can also make your own strawberry liqueur like I have using the recipe below, but you need to make the strawberry liqueur at least three days before using in a recipe.
Mary Anne’s Strawberry Liqueur
8 ounces strawberries, roughly sliced
1 ½ cups vodka
1 three-inch sprig fresh tarragon
1 cup water
1 cup sugar
Place the strawberries and tarragon in a sealable glass jar, then add vodka. Seal and shake. Let strawberry mixture steep for 2 days at room temperature away from direct sunlight. Using a colander, strain strawberries and tarragon, then filter mixture into a bowl through a coffee filter or through two layers of cheesecloth, pressing down to extract liquid.
Heat water and sugar in a pot on medium heat until it boils and forms a syrup, about 5 minutes. Let syrup cool. Once the syrup is cool, combine it with the strawberry-tarragon infusion. Seal in bottle or jar, and then shake to mix. Let the strawberry liqueur rest for a minimum of one day before using. Store in the refrigerator for up to two months.