Berries & Cream Cupcakes

At the risk of completely dating myself, I will quote one of my tween favorites...

"Roll the stone away, It's Independence Day!"

Oh, Martina...where would my stone-washed-Rockies-wearing-self be without you? Probably still staring at my NKOTB poster and talking on my Swatch phone.

With that thought, let's have a cupcake (and "Light up the sky, like the fourth of July")...it's Independence Day!

"Let freedom ring, let the white dove sing!"

Berries & Cream Cupcakes

Cupcake:

1 box yellow cake mix

3/4 cup finely chopped strawberries

2 tablespoons water

1/3 cup vegetable oil

3 large eggs

Fresh berries for garnish (optional)

Icing:

1 stick butter, room temperature

6 oz. cream cheese

1 teaspoon vanilla extract

2 cups powdered sugar

Combine mix, water, oil, and eggs until thoroughly mixed. 

Gently stir in strawberries. 

Fill muffin tin (liners optional) cups half full until mixture is gone.

Bake in 375 degree oven for 20-22 minutes or until golden brown. Set aside to cool on wire rack.

While your kitchen fills with the heavenly aroma of baked goods, prepare the icing by beating butter, cream cheese, and vanilla together. Slowly add powdered sugar until thoroughly mixed.

Pipe on top of cooled cupcakes and sprinkle with your choice of berries as garnish.

Lovely AND delicious, making it the newest addition to the Eye-Catching Edibles.

Enjoy and HAPPY 4TH!

(Click here for a handy dandy printable. You can also pick up the July issue of North Texas Farm & Ranch Magazine to see them paired with Super Hunk's famous Rib recipe.)