This week I’ve been having an extreme case of Spring Fever. The sunshine taunts me with a ray or two peeking through gray clouds, birds chirp my dreary head awake most mornings, and blossoms are slowly starting to bud. I know Spring is on its way, but I wish I could somehow expedite the turnover from cold and dismal to sunny and uplifting.
Strawberries were on sale (I love me some strawberries!), and I snagged a 2 lb. container in an effort to at least enjoy the onset of Spring gastronomically, if not physically.
Since I had so many, I decided to use a few to make Strawberry Cupcakes with Strawberry Cream Cheese Frosting. Fruity, Springy, and just what the doctor ordered.
Lip Smackin’ Strawberry Cupcakes
I modified this recipe from another favorite cupcake recipe – orange marmalade cupcakes. I substituted strawberry jam for orange marmalade, and strawberry juice for the OJ.
1 package plain yellow cake mix
I don’t like using cake mixes – too lumpy! – so I used a basic yellow cake recipe from my trusty Better Homes & Gardens Cookbook instead.
1 cup juice
I used Odwalla brand Strawberry Pomegranate. Yum, yum!
2/3 cup ricotta cheese or plain yogurt
Use the yogurt. It’s blends into the batter better.
1/3 cup strawberry jam
1/3 cup vegetable oil
4 large eggs
Place all ingredients into bowl (I like to sift the dry ingredients first, then add the liquid) and mix until thick and well combined. Spoon 1/3 cup batter into lined or greased cupcake pan. Bake at 350° for 15-20 minutes.
Strawberry Cream Cheese Frosting
This recipe is courtesy of the Cupcake Project blog. You saw it there first!
¼ cup butter (room temperature)
1 8 oz package cream cheese (room temperature)
½ cup strawberries, mashed up in a food processor
3 to 4 cups powdered sugar
Cream butter and cream cheese. Mix in the strawberries. Add the powdered sugar to the taste and consistency you prefer. Spread on cupcakes. Enjoy!