Strawberry Cupcakes Recipe Serves: 24
Prep Time 10 minutes
Cook Time 20 minutes
Stand Time 30 minutes

Nutrition Facts

Amount Per Serving
Calories 220
Calories From Fat 70
% Daily Value*
Total Fat 7 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 32 g
Protein 1 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 4 %
Iron 2 %

Strawberry Cupcakes

Ingredients:

  • 1 box (1 lb. 2.25 oz.) white cake mix
  • 1-1/3 cups water
  • 1/2 cup Country Crock® Spread
  • 3 egg whites
  • Strawberry Cream Frosting*

Directions:

  1. Preheat oven to 350°. Line 24-cup muffin pans with paper cupcake liners; set aside.
  2. Combine all ingredients except Strawberry Cream Frosting in large bowl with electric mixer at low speed until moistened. Beat at medium speed 2 minutes, scraping down sides. Evenly spoon batter into prepared pans.
  3. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes completely on wire rack. Evenly spread frosting on cupcakes.
  • *Strawberry Cream Frosting: Beat 1/2 cup Shedd's Spread Country Crock® Spread with 1/2 cup reduced sugar strawberry jam in large bowl with electric mixer until smooth, scraping down sides. Gradually beat in 1 box (1 lb.) confectioners sugar on low speed until smooth.

    Tip: 1/2 cup reduced sugar raspberry jam may be substituted for strawberry jam.

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