Minutes Prep time: 60
Minutes Total time: 90
Servings: 24
Difficulty: Intermediate
CUPCAKES:
1 pound fresh strawberries, hulled, sliced (about 3 cups)
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
4 large egg whites
1/2 cup vegetable oil
WHITE CHOCOLATE STRAWBERRIES:
24 small fresh strawberries
1 cup white chocolate chips
BUTTERCREAM:
1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 cup white chocolate chips, melted
1/2 cup strawberry jam
1/2 teaspoon salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 20 mg | 7% |
| Total Fat | 19 g | 28% |
| Iron | 1 mg | 3% |
| Calories | 322 kcal | 16% |
| Sodium | 217 mg | 9% |
| Protein | 2 g | 4% |
| Saturated Fat | 10 g | 49% |
| Sugars | 31 g | 3% |
| Vitamin C | 18 mg | 30% |
CUPCAKES: Preheat oven to 350°F. Place 24 baking cups in standard muffin pans.
Pour strawberries into blender container and puree until smooth.
Blend cake mix, strawberry puree, eggs and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.
Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
WHITE CHOCOLATE STRAWBERRIES: Dip strawberries in melted white morsels. Place on parchment paper lined baking sheet and let stand until hardened.
BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Pour in melted white morsels, strawberry jam and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.
White Chocolate Covered Strawberry Cupcakes
