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heavy whipping cream strawberry cup cakes

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Desserts doesn't get much easier than this recipe, when you use a Boxed variety cake mix, and Canned Frosting. I made these moist and delicious Cup Cakes for my husbands Christmas Party. I used Heavy whipping cream instead of the liquid called for in the recipe. It made them light moist and quite tasty. Used a canned frosting because it was 3:30 in the AM and I was exhausted. They really exceeded my expectations on the moistness scale, & looked festive enough to enjoy. Haven't gotten the feed back from work but I am sure they enjoyed them.

(1 rating)
yield 12 to 24 depending on portions per serving
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For heavy whipping cream strawberry cup cakes

  • 1 box
    strawberry cake mix
  • 1/3 c
    vegetable oil
  • 3 lg
    eggs
  • 1 c
    heavy whipping cream (used instead of water)
  • 2 tsp
    butter extract

How To Make heavy whipping cream strawberry cup cakes

  • 1
    Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.
  • 2
    Empty contents of cake mix into a medium size bowl. Add the oil, eggs, Heavy Whipping Cream and extract. Beat about 2 minutes till batter is smooth. Following general directions on box.
  • 3
    Fill each muffin cup about 2/3's full. Place in oven and bake for 19 to 23 minutes. Checking after 19 minutes have elapsed, to see if additional time is required.
  • 4
    Remove from oven allow to cool completely, then frost with frosting of your choice. Garnish with colored sugar crystals & candy if desired.
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