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1
Preheat oven to 350
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2
If ur not making cupcakes, prepare ur cake pan (cover w/ cooking spray) and set aside.
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3
If making cupcakes get ur muffin tin ready w/ nonstick spray or line w ur baking cups.
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4
In a mixing bowl combine cake mix, oil, eggs, and thawed strawberries (w/ juice from strawberries).
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5
The strawberries are replacing the water component of the original recipe on the box so make sure to include the juice from the frozen berries.
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6
I also added a 4th egg.
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7
The box recipe calls for 3, but I did 4.
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8
Amps up the moisture and makes it fluffier....
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9
Gradually add in ur sour cream and softened cream cheese (hopefully ur using an electric mixer for this step...
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10
I've folded these 2 remaining ingredients in before as well but they come out fluffy & moist either way...
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11
Divide batter equally (about 1 1/2 tbsp to 2 tbsp per muffin cup) Or just pour entire content into greased baking pan if making a whole cake..
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12
Bake for 18-21 mins or until toothpick inserted in center of cake/cupcake comes out clean.
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13
Place on wire rack and allow to cool for about about an hour prior to applying icing so it won't melt off (if u can wait that long!!!)
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14
For Icing: Melt down stick of butter in microwave-safe bowl, mix in all ingredients w electric mixer.
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15
Blend until smooth and creamy.
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16
Add more powdered sugar if icing too loose/thin or more milk if too thick until desired consistency reached.
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17
Be careful w juice from strawberries in this step as u dont want icing too runny and again, if it turns out too loose add more powdered sugar.
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18
Top each cupcake w dollop of icing to ur liking!
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19
Turn up & enjoy ur berry berry delicious bakery style cupcakes!!
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20
!
