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