Just looking at these ingredients makes me want to get up and fix me another cupcake.
This recipe is super easy and super yummy!
Strawberry Cream Cupcake
Crust and Cake:
1 1/2 cups mini pretzel twists
(about 3/4 crushed)
1/4 cup butter, melted
2 tbsp sugar
1 small pkg (9oz) white cake mix
(note this is about half the size of a regular box of mix)
1/2 cup sour cream
1 tbsp water
1/2 tsp vanilla
Filling, Strawberries & Garnish
2 1/2 cups thawed whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries
1.) Preheat oven to 350 degrees. Place paper liners into wells of muffing pan. For crust, place pretzels into large plastic bag and finely crush. Combine pretzel crumbs, butter and sugar; mix well.
Drop scoops of pretzel crumbs into liners. Press to form crust in liners.
2.) Combine cake, sour cream, egg, water and vanilla; whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until wooden pick comes out clean.
3.) Meanwhile, combine 1 cup of the whipped topping and 3 tbsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 tbsp of the strawberry ice cream topping.
4.) When ready to serve, remove paper liner from cupcake. Slice off tops of cupcakes. Place filling on the bottom half of cupcake, then tops with strawberry mixture and then place top of cupcake on the strawberry mixture. Then top with more whipped topping.
Sorry the quality of my photos isn't wonderful, to be honest I was ready to eat this puppy! So I snapped a photo right before I devoured this cupcake.