Strawberry Cupcakes

Country music group Little Big Town's Kimberly Schlapman shares her recipe for cupcakes made with fresh strawberry puree and frosted with strawberry cream cheese icing.

Kimberly cooks up some kid-friendly eats after a visit to Ivey Cake in Nashville, Tenn. and returns to her kitchen with band-mate, Karen Fairchild and the Little Big Town kids for some sweet treats, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 25-30 minutes | Yield: 24 cupcakes

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 (3 ounce) package strawberry flavored Jell-O®
  • 4 eggs, room temperature
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup fresh strawberry puree
  • Fresh strawberries, sliced for garnish

Strawberry Cream Cheese Icing:

  • 16 ounces cream cheese, softened room temperature
  • 2 sticks unsalted butter, softened at room temperature
  • 4 cups sifted powder sugar
  • 3 teaspoons strawberry extract

Directions

Preheat the oven to 350 degrees. Line 2 cupcake pans (12 holders each) with cupcake holders.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Using an ice cream scoop fill each cupcake holder 3/4 of the way full. You may have some extra batter left over.

Bake for 25 to 30 minutes at 350 degrees

For the Strawberry Cream Cheese Icing:

Using a hand blender beat all ingredients except powdered sugar together until well incorporated. Slowly add the powdered sugar.

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