I made this frosting for my daughter's birthday party last year, and liked it so much that I made it again this year. The quick cupcake recipe starts with cake mix, but you'd never guess it.
For the strawberry buttercream frosting (recipe from Tasty Kitchen):
1/2 cup frozen strawberries, slightly thawed
2 sticks unsalted butter—leave it out a little while but should still be firm
pinch of coarse salt
3 cups sifted powdered sugar, or more to taste
1/2 teaspoon vanilla
Puree strawberries in a food processor. Beat the butter and salt until very fluffy. Add powdered sugar gradually to taste, then mix in vanilla and three tablespoons of the strawberry puree.
For the secret-ingredient cupcakes (trust me here—recipe from Real Simple):
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cupcake liners in muffin-tin cups. Beat eggs in a large bowl, then stir in mayo. Add cake mix, water and vanilla and stir until combined. Divide batter between cups and bake 20 minutes or so. Cool before frosting.
*Finish with sprinkles if you like, though the natural pale-pink frosting is pretty on its own. These would be festive for an Easter luncheon or a spring baby shower, wedding shower etc...
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