-3 eggs (or any combination of eggs + egg whites or egg substitute – I used 1 egg + 1/2 cup egg sub.)
-Strawberry Filling (see recipe below)
-Cream Cheese Frosting (see recipe below)
Preheat oven to 350 degrees. Prepare cake mix & bake according to directions on box.
Once cupcakes are cooled completely, use a knife to hollow out a 1-inch hole in each cupcake, preserving only the tops.
Fill cupcakes with strawberry filling and replace preserved tops back on filled cupcakes.
Frost with cream cheese frosting. (*For a fancier look, snip the tip off of a corner of a sandwich bag, fill with frosting, and squeeze as you would a regular pastry bag. Quick & pretty!)
If desired, top with fresh sliced strawberries and a sprinkle of nutmeg. ENJOY!
-1 pint ripe strawberries, hulled and sliced in 1/2
1 tablespoon honey
1 tablespoon maple syrup
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.
Cream Cheese Frosting
-1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2-3 tsp. milk
1 tsp. vanilla
3-4 cups powdered sugar
In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low until smooth. Gradually beat in powdered sugar, one cup at a time, until desired consistency is achieved.