Strawberry Filled Cupcakes

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ingredients

[{"selector":"#anim-a22cf45a-b8ac-4cbd-ae43-7149edcb5797","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-378fff15-d4fd-495c-8fcd-201262a6046d","keyframes":{"transform":["translate3d(0px, 171.95599%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] For the cupcakes – 1 pound strawberries – 2 teaspoons sugar to taste – 1 box vanilla cake mix – 3 large eggs – ½ cup vegetable oil – ½ cup water For the frosting – 1 cup salted butter – 4 cups powdered sugar – 2 teaspoons vanilla – 6 tablespoons milk – 2 ounces freeze dried strawberries Get the recipe!

Gather the cupcake ingredients.

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Pulse strawberries in the food processor. Mix with sugar and set aside.

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Make cupcake batter.

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Fold 1/2 cup of fresh strawberries into batter.

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Transfer batter to a lined cupcake tin.

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Bake at 350 degrees F for 18-20 minutes until done.

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Once cooled, cut a hole in each cupcake and fill with remaining strawberries.

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Frost, and enjoy!

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For detailed recipe and instructions, visit my blog at lovefromthetable.com!

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