Simply the best cupcake on Earth! This is a Paula Deen recipe, ramped up with local San Diego strawberries, pureed and frozen every March. I always keep the puree and on hand. I make it up in batches, poor it into freezer bags and date them just like my Mom did. I really think our local strawberries make a difference. You can taste the fresh strawberries in the cake and the cream cheese frosting. This is a sure proof, fantastic recipe for your dessert contribution at a Mother’s Day celebration! Note, I don’t actually use box cake, I make simple vanilla cake from scratch, add a little sour cream, about 1/2 cup and them follow the rest of the directions. Enjoy and let me know how it goes? xoxo
