Active Ashley's Kitchen

Strawberry cupcakes filled with a strawberry pie filling and topped with a strawberry cream cheese frosting. These may be one of the most delicious cupcakes I have ever made!

Ingredients:

1 box white cake mix

1 cup water

1/3 cup unsweetened applesauce

3 large egg whites

1/2 cup freeze dried strawberry powder

strawberry pie filling

Frosting:

8 ounces reduced fat cream cheese at room temperature

8 ounces unsalted butter at room temperature

4 cups powdered sugar

2 tablespoons freeze dried strawberry powder

1 tablespoon vanilla extract

1-2 tablespoons nonfat milk if needed to thin icing

Directions:

1. Line 24 cupcake tins with cupcake liners. Preheat oven to 350 degrees.
2. Add cake mix, water, applesauce, egg whites, and strawberry powder to stand mixer. Mix on medium until combined. Scrape down the edges occassionally.
3. Use a medium cookie scooper to fill cupcake tins.
4. Use a small cookie scooper to place a tablespoon of strawberry pie filling on top of the batter in each cupcake.
5. Bake 18-20 minutes until cupcakes are set.
6. Allow cupcakes to cool in tins then transfer to a wire rack to cool.
7. Once cupcakes are cool add cream cheese and butter to a stand mixer and whisk to combine.
8. Add powdered sugar 1 cup at a time whisking on low.
9. Add vanilla extract and strawberry powder continuing to whisk.
10. Add milk if needed to thin the icing.
11. Transfer icing to an icing tool and pipe icing on the top of each cupcake.
12. Store cupcakes in a covered container in the refrigerator if not serving immediately.
13. Enjoy!