Strawberry Filled Vanilla Cupcakes

🧂 Ingredients

• 1 lb Strawberries.

  -Your strawberries should be rinsed drained, and have their stems and leaves removed.
• 1 Vanilla Cake Mix
• 3 Eggs.
• ½ cup Vegetable Oil.
• ½ cup Water.
• 1 cup Butter

  - softened
• 4 cups Powdered Sugar
• 2 tsp Vanilla Extract
• 6 tbsp Milk
• 2 oz Freeze Dried Strawberries

Instructions

• 1 Preheat your oven to 350 and prep your cupcake pan for nonstick.
• 2 Next, place your cake mix in a large mixing bowl and use a fork or whisk to
  break up any lumps.
• 3 Add the eggs, oil and water to the mixing bowl and mix until just combined. Then
  use a medium cookie scoop to scoop the batter into your prepared cupcake pan.
• 4 Bake your cupcakes for 18-20 minutes or until the top of the cupcakes spring
  back when touched and a toothpick inserted into the middle of the cupcake comes
  out clean. Then transfer the cupcakes to a cooling rack to fully cool.
• 5 While your cupcakes are cooling, in a good blender or food processor, pulse your
  strawberries until they are finely chopped but, not a liquidly consistency.
• 6 Once the cupcakes have FULLY cooled, use an apple corer or handle from a wooden
  spoon to dig a hole in the top of the cupcakes. You can discard the cupcake
  portion that you dug out. Then use a teaspoon to place the processed
  strawberries into the hole that you just dug out.
• 7 To make the frosting, beat together the butter, powdered sugar, vanilla extract,
  and milk for about three minutes on medium-high speed until creamy.
• 8 While your frosting is beating, you can mash up the freeze dried strawberries
  into powder using a mortar and pestle, food processor, or blender. Then beat
  this into frosting until combined. You can skip this step or use a tablespoon or
  two of (dry) strawberry jello if do not have the freeze dried strawberries. Use
  a piping bag or a frosting spatula to frost over the hole and cover the tops of
  your cupcakes before serving.

Nutrition Info