PRETTY IN PINK STRAWBERRY CUPCAKES

I am joining HOOSIER HOMEMADE FOR CUPCAKE TUESDAY! This Saturday April 10th I am having a Ladies who Laugh House party, you can find more out about HOUSE PARTY here, you should join. I am having several friends over and we are having a very girly evening, you know FRIENDS, FUN, AND FOOD...I can't wait!! I found this recipe after looking and looking for the perfect pink cupcake recipe and here it is...PRETTY IN PINK STRAWBERRY CUPCAKES!!

1 package(s) (18 1/4-oz.) plain white or yellow cake mix

1 package(s) (3-oz.) strawberry gelatin 

1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries) 

3/4 cup(s) milk

3/4 cup(s) vegetable oil

4 large eggs

Frosting

• 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature
• 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature
• 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted
• 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries)
• sprinkles, pink and white, for garnish (optional)
• 24 slice(s) strawberry, for garnish (optional)

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Directions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
2. Combine the  cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.
3. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.
4. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.