So this year for Easter, I decided to take the liberty of baking the dessert for our family’s annual Sunday gathering. I knew that I wanted to do cupcakes as soon as I came across this adorable Wilton Easter baking cups and picks set. The cute picks and baking liners were inexpensive and festive enough that I couldn’t resist buying them. I also came up with the idea of making strawberry cupcakes once I found a box of Pillsbury’s Moist Supreme Strawberry Cake Mix in Target.
I am a big fan of strawberries year-round, but especially in the springtime. In order to step up what would have been an ordinary box recipe of cupcakes, I decided to make use of the filler tip on my Wilton Dessert Decorator and fill the cupcakes with some strawberry jam. For this part, you can use any strawberry jam you prefer – I personally went with Smuckers Seedless Strawberry Jam.
I have to say that the Wilton dessert decorator is truly a lifesaver. While putting jam into it was fairly messy, it still made for an easy clean-up and easy cupcake filling. I simply inserted the dessert decorator – with the filling tip on – about 1 inch into each cupcake and slowly pulled the decorator out as I filled the cupcake.
Overall, filling each cupcake turned out to be as painless as I hoped it would be with the dessert decorator. After filling each cupcake as carefully as possible, the next step was to make the frosting – which I decided would be Cool Whip-based.
Usually for Easter, my mom would make her family-famous Jell-O cake. However, since she took over the reins of cooking the meal this year and I took over the dessert portion, things got changed up. A core component of my mom’s Jell-o cake is that it’s topped with Cool Whip, so I wanted to pay homage to that recipe by making Cool Whip the base for my frosting. With some quick internet research, I discovered a way to make Cool Whip thick enough for a frosting by combining it with vanilla pudding mix, vanilla extract and milk.
The combination was easy enough to follow; the key being that the Cool Whip had to be gently folded into the other ingredients to ensure consistency. It turned out to be pretty tasty and easy enough to put into my dessert decorator for frosting.
The end result of the Cool Whip frosting on top of the strawberry cupcakes made it easy to add my own festive embellishments, which included the Wilton picks and some green edible sparkles that I picked up at Jo-ann’s.
Ultimately, I was very happy with my end result, and I cannot wait to eat these after our family dinner on Sunday. Printable version of the recipe is below. Happy Easter to all celebrating!
Strawberry cupcake ingredients:
- 1 cup water
- 1/2 cup oil
- 3 eggs
- Strawberry cake baking mix (I used Pillsbury’s Moist Supreme mix)
- Seedless strawberry jam
Directions for baking (tweaked by me, as my baking time went much quicker than the box stated):
- Preheat oven to 350 degrees.
- Beat together the water, oil, eggs and cake mix for about 2 minutes on medium speed, until equally combined.
- Place cupcake liners into baking pan and fill each about 1/2 way with batter.
- Bake for 19-23 minutes or until toothpick comes out clean once inserted in the middle of each cupcake. My cupcakes only took 15 minutes, so make sure to be checking yours around then.
- Let cupcakes cool enough to start filling them.
- Once cooled enough, using dessert decorator with filling tip on (or piping bag, whichever you prefer), insert the tip about 1 inch into each cupcake and fill with strawberry jam.
Cool Whip frosting ingredients:
- 3.5 oz. box of vanilla pudding mix
- 1 cup milk
- 1 tsp. vanilla extract
- 8 oz. container of Cool Whip
- Whisk together pudding mix, milk, and vanilla extract until well-combined and mix begins to thicken.
- Once mix is combined, add in Cool Whip and gently fold in until all ingredients are consistently mixed and there are no streaks in color.
- Put frosting into dessert decorator tool of your choice, and frost your cupcakes.
I hope you enjoy this recipe as much as I did – have a nice holiday!