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Spring Swirl Strawberry Cupcakes

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Ingredients

Scale
  • 1 box of strawberry cake mix + the ingredients listed on the box
    (I used Dolly Parton’s Strawberry Cake Mix and loved the flavor!)
  • 2 sticks of salted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons heavy cream
  • 2 tablespoons freeze-dried strawberry powder
    (Just pulse dried strawberries in a blender or food processor until super fine!)
  • Pink food coloring (optional, for a pop of color)
  • Pastel or spring-colored nonpareils
  • Edible Easter garnishes –
    Bunny bottoms + eggs from Roses & Whiskers Shop
    Bunny ears from Michaels

Instructions

  1. Line a cupcake pan with 24 Easter-themed liners.
  2. Prepare the cake mix according to the box instructions, then fill each liner about 2/3 full with batter.
  3. Bake as directed and let the cupcakes cool completely before frosting.
  4. In a large mixing bowl, beat the softened butter until smooth and creamy.
  5. Add in half the powdered sugar and mix well.
  6. Add the remaining powdered sugar, vanilla, heavy cream, and strawberry powder. Mix until light and fluffy.
  7. If the frosting is too thick, add an extra tablespoon of heavy cream at a time until you reach your desired consistency.
  8. Add pink food coloring to your liking and mix until evenly tinted.
  9. Spoon the frosting into a piping bag fitted with an open star tip, or simply spread it on with a knife.
  10. Swirl a generous amount onto each cupcake.
  11. Sprinkle with nonpareils and finish with your Easter-themed sugar toppers.

Find it online: https://lifeandsprinkles.com/spring-swirl-strawberry-cupcakes/