For the cupcakes:
  • 1 box Better Batter Gluten Free Yellow Cake Mix
  • 1 (3 oz) package strawberry gelatin
  • 1 (15 oz) bag of frozen strawberries, thawed and pureed in a blender, reserving 1/4 c for the frosting
  • 4 eggs
  • 1/2 cooking oil of your choice (I use vegetable oil)
  • 1/4 c water
For the frosting:


Preheat and prepare the pan. Preheat the oven to 350 degrees. Line two muffin tins with paper liners, set aside. Make the batter. In a large bowl, place the cake mix, gelatin, pureed strawberries, eggs, vegetable oil, and water. Whisk together until thoroughly combined. If you decide to use a handheld mixer instead, be sure not to overbeat. Divide the batter between the 24 muffin cups (I use a standard #16 ice cream scoop to get uniform-sized cupcakes). Bake. Bake for 15-16 minutes or until the cupcakes spring back when gently touched. They should not be brown at all on top. Cool 10 minutes in the muffin pan before removing to cool completely on a wire rack. Make the frosting. While the cupcakes are cooling, prepare the strawberry cream cheese frosting. In the bowl of a stand mixer, or using a hand held electric mixer, beat together the cream cheese and butter until well combined. Add the powdered sugar 1-2 cups at a time, mixing well to incorporate. Be sure to scrape down the bowl after adding the increments of powdered sugar. Add the pureed strawberries and beat well. Stir in 1 tablespoon heavy cream at a time until a thick consistency is achieved. Place the frosting in a piping bag or a zip top bag with the corner snipped off. Pipe large mounds onto the cupcakes and enjoy! Make the frosting ahead of time! Just store in a zip top bag and refrigerate until you are ready to serve the cupcakes. Take the chill off the frosting by pulling it out of the refrigerator about 20 minutes before you want to decorate your cupcakes for easier handling.