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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes recipe
Recipe and Photo by Blogger, Liz Latham of
Four eggs and a cup of buttermilk are added to a French vanilla cake mix to make these scrumptious Strawberry Shortcake Cupcakes.
1 min
1 min
24 servings

What You Need

pkg.  (2-layer size) French vanilla cake mix
cup  buttermilk
cup  oil
pkg.  (3.4 oz.) JELL-O Strawberry Crème Flavor Instant Pudding
cups  milk
container  (16 oz.) ready-to-spread vanilla frosting
cup  thawed COOL WHIP Whipped Topping
pkg.  (16 oz.) fresh strawberries, divided

Make It

PREHEAT oven to 350ºF.

COMBINE cake mix, eggs, buttermilk and oil until well blended. Spoon into 24 lined muffin cups; filling about 2/3 full.

BAKE for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan 10 minutes; remove to wire racks. Cool completely.

WHILE the cupcakes are baking, prepare the pudding according to the directions on the box, place in fridge to set.

SLICE the top off the cupcake with a serrated knife and core out a hole in the center with an apple corer. Fill the center hole with pudding and add a couple more teaspoons to the top, smoothing with the back of the spoon.

RESERVE 24 small strawberries. Slice remaining strawberries thinly and place on top of pudding. Cover with cupcake tops.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended.

FIT a decorator bag with a #1M tip and fill with frosting. Pipe a large swirl on top of cupcake.

FAN reserved strawberries by cutting thin slices in the strawberries but don't cut all the way through, leaving the top intact, push down gently to fan. Top each cupcake with a strawberry fan.

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