Strawberry Cupcakes with Vanilla Frosting

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Strawberry Cupcakes with Vanilla Frosting
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.

  2. Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.

  3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.

  4. While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.

  5. Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.

  6. Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners’ sugar.

Cook’s Notes:

Prepare white cake mix according to individual package instructions, and make sure you do not use paper liners for the cupcakes.

Can substitute with any berry. If making with raspberries,you may need less powdered sugar.

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