Recipe by Lucky Leaf
"Rich, buttercream icing tops these pretty white cupcakes swirled with strawberry pie filling."
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1 (21 ounce) can
LUCKY LEAF® Premium Strawberry Pie Filling
1 (18.25 ounce) package
white cake mix
eggs, lightly beaten
Dreamy Buttercream Icing:
butter, at room temperature
heavy whipping cream, or more as needed
Not only are these cupcakes super easy to make, they are absolutely delicious and extremely moist. The icing is really yummy too. This will definitely be added to my recipe box, a great option when you need something at the last minute.
Thank goodness I only lost a few ingredients and a small period of time with this experiment. What sounded enticing turned out not to be. I found neither the taste nor the texture of these appealing. Frankly, the color was less than attractive too. In spite of the addition of a full can of strawberry filling these still tasted strongly of cake mix, something I hoped might be disguised. And rather than calling the cupcakes moist, bordering gummy was more like it. I’m so glad I decided to try one “naked” just as I was beginning to assemble the ingredients for the frosting. I never did make the frosting. As for the frosting part of the recipe, my intention was to modify it – a cup of butter is a little much for 3 cups of powdered sugar. I planned to increase the powdered sugar to 4 cups. In addition, with all butter, I thought I wouldn’t care for the clash in color between the yellow-ish frosting and pink-ish cake; so I intended to use half hi-ratio shortening. I had plans for these cupcakes, but they were sadly not meant to be. Another reminder that when it’s at all possible, taste before you serve.
They were soooo good! This was my first time ever baking, and these were simple enough for me to figure out and cook. I took them to Thanksgiving Dinner and everybody loved them. Only change I would recommend would to not put as much of the Strawberry pie filling as it says too.
I debated on how to rate this, as it is a recipe for both the cupcake and frosting. I decided that people shouldn't miss out because the frosting recipe is waaaay off (mine was ruined and I ended up using the vanilla/chocolate powdered sugar recipe). The cake, however, is wonderful. I made it into a layer cake, and after reading reviews decided to use 3 egg WHITES and subbed all of the oil for unsweetened applesauce. I left just a tiny bit of the gel part of the can of strawberries out of the mix. The cake stayed together beautifully and is incredibly moist- not gummy.
Cool recipe. I added strawberry to the frosting and topped it with fresh halves of the berries. Delicious.
Very good! Made cake instead of cupcakes and was still really moist and great!
I agree with other reviewers that the entire can of filling would have been too much. I probably used about 3/4 can including putting some in with icing. So good i had to bring to the office or i would have eaten them ALL! I will absolutley make these again.
Made this today - what a joke. While the flavor is good, the texture is wet and soggy, the cupcakes collapsed while cooling. I don't think the recipe should imply that you should use the whole can of pie filling. It's misleading the way it's worded, saying to add it a little at a time, but never indicating that you should or shouldn't use the whole can. I have never reviewed a recipe before, but being that this came from Lucky Leaf, and not someone's private kitchen I decided to let y'all know about my experience. I gave it one star because it has potential (maybe?). I may try one more time with A LOT less of the pie filling. I probably wouldn't add any of the chunks of strawberry to the batter either. The cake was just mush where the fruit ended up. Honestly, it's not worth the time. Sorry Lucky Leaf.
* Percent Daily Values are based on a 2,000 calorie diet.
Darling Strawberry Cupcakes with Dreamy Buttercream Icing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 149
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