Strawberry Cupcakes


  • 1 pound Fresh Strawberries, Washed, Hulled, Then Pureed
  • 1 box Strawberry Cake Mix (18 Ounce Box)
  • ⅓ cups Water
  • ⅓ cups Oil

Begin by preheating your oven to 350 degrees F.

Puree your strawberries in a food processor or blender; you can puree it to your liking. I prefer mine to be a fine puree. If you leave them chunkier, be prepared to add more water to the mix to achieve the appropriate consistency.

Pour 1 cup of the puree in a mixing bowl (reserve the rest for the icing!).  Add the rest of the ingredients into the bowl with the puree and mix until combined.

Line 24 muffin tins and pour 1/4 cup of the cake batter into each muffin cup.  Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.


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