Oh. My. Strawberry.

Ahhh, the sweet taste of strawberries. Gotta love them. Gotta love that they're in season. And gotta love them in this ....

Oh My Strawberry Cupcakes

 

Ok, now wipe that drool away and let's talk about how to make these.

First, round up some freshly picked strawberries. Rinse. Cut off stems.

Now, try not to eat all of them before you put them into the cupcake mix. I know, tempting, huh?

Here's the rest of what you'll need:

1 box white cake mix
4 eggs
1/3 cup oil
1 cup water
About 1 1/2 cups sliced strawberries
1 small container Cool Whip
1 graham cracker sqauare


*** The eggs, oil and water measurements are what my Pillsbury cake mix called for. Follow the box instructions and you can't go wrong.

Preheat oven to 350 degrees. Place 24 cupcake liners into 2 12-cup muffin baking tins.

In a medium size bowl, blend together cake mix, oil, water and eggs. Use a hand mixer on low speed for 2 minutes or beat by hand for 2 minutes.

Using a spatula, gently stir in about 1 cup of the sliced strawberries. Scoop batter into cupcake liners and fill about 2/3 of the way. Bake for 18 to 22 minutes. Allow to cool.

Once cupcakes are completely cool, pipe or spread whipped topping right onto the top of the cupcakes.

Now the fun part. Load them up with strawberries! A slight sprinkle of crumbled graham cracker will do the trick. And voila!

Now go eat up and enjoy!

Anna