If you are going to add the reserved strawberry liquid or extract, add at this time. Slowly add in 2-3 Tablespoons heavy cream along with 3 cups of powdered sugar. Prepare frosting by beating butter, strawberry filling, and vanilla together until combined (use a paddle attachment if using a stand mixer). It should be a little hole/pocket to hold the strawberry filling.įill the cupcake hole in with strawberries until they just reach the top. Make sure you don’t core out a hole all the way through the cupcake. Take each cupcake and core out a hole in the center of each cupcake. Measure out 2 Tablespoons of strawberries puree and set aside for the frosting. Drain excess liquid and reserve some for the frosting if desired. Pulse 4-5 times or until the strawberries resemble a chunky puree. While cupcakes are cooling, prepare filling by placing soaked strawberries into a food processor.

Once cupcakes are done, set aside on a wire rack to cool completely.

Prepare the batter according to the box mix and then mix in the lemon juice until combined.įill each muffin tin with cupcake batter until ⅔ full and bake in the oven for 16-19 minutes or until a tester comes out clean.

Prepare a muffin pan by lining each tin with cupcake liners. Let macerate in the refrigerator while making the cupcakes. Place the strawberries, lemon juice, and sugar in a medium bowl. 1 1/2 cups fresh strawberries roughly choppedġ5.25 oz box strawberry cake mix plus ingredients on backġ 1/2 Tbs reserved strawberry liquid - optional

Strawberry opera cake