Ingredients needed for the cake mix (see box for instructions)
1 cup Polaner® Very Berry Strawberry Fruit Spread
For Buttercream Icing
4 cups powdered sugar
1 cup butter, softened
2 teaspoons vanilla extract
3 tablespoons milk
1 cup unsalted butter, at room temperature
12 to 24 strawberries, cut in half
Process
Make the Cupcakes
Preheat oven to 350ºF.
Prepare the cake batter according to the instructions on the box.
In a small bowl, mix ¾ cup of cake batter with the Polaner® Very Berry Strawberry Fruit Spread and set aside.
Line a muffin tin with cupcake liners and fill halfway with cake batter.
Spoon a small amount (about 1/2 teaspoon for minis and 1 teaspoon for a full size cupcake) of fruit spread batter mixture into the center of each cupcake, on top of the batter.
Top each cupcake with more batter until the cupcake liners are about 2/3 full.
Bake the cupcakes according to the box instructions. Cooking time will differ depending on cupcake size.
Remove the cupcakes from the oven and let them cool.
Make the Icing
In a large mixing bowl, with a hand mixer beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
Add the vanilla extract and a pinch of salt and beat until well combined.
Gradually add the powdered sugar, beating well until the sugar is fully incorporated and the frosting is smooth.
Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency.
Assemble the Cupcakes
Frost the cupcakes with a piping bag fitted with your desired piping tip, or you can use a spatula to frost the cupcakes.
