1 box (18 1/4-oz) white cake mix
1/3 cup canola oil
1/4 cup water
3 eggs, lightly beaten
1 can (21-oz) strawberry pie filling
2 dozen small fresh strawberries for garnish, if desired
Preheat oven to 350 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.
In large mixer bowl beat the cake mix, oil, water, and eggs together until smooth.
Add the pie filling to the batter a small amount at a time while swirling to create swirls.
Fill muffin cups about 2/3 full each.
Bake cupcakes at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.
Remove from muffin tins and place on wire racks to cool completely.
Frost with your favorite buttercream frosting. Top each with a fresh strawberry, if desired.
1/4 cup water
3 eggs, lightly beaten
1 can (21-oz) strawberry pie filling
2 dozen small fresh strawberries for garnish, if desired
Preheat oven to 350 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.
In large mixer bowl beat the cake mix, oil, water, and eggs together until smooth.
Add the pie filling to the batter a small amount at a time while swirling to create swirls.
Fill muffin cups about 2/3 full each.
Bake cupcakes at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean.
Remove from muffin tins and place on wire racks to cool completely.
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