Total:
1 hr 35 min
Active:
15 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr 35 min
Active:
15 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: two 12-cup cupcake pans

For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray. 

With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing. 

For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.

More from:

Easter

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Strawberry Oatmeal Bars

Recipe courtesy of Ree Drummond

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Strawberry Rhubarb Crisp

Recipe courtesy of Ina Garten

Strawberry Lemonade

Recipe courtesy of Ree Drummond

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking