Celebrate the return of fresh spring strawberries with these delicious cupcakes topped with white chocolate strawberry buttercream and a white chocolate covered strawberry. This dessert recipe is a springtime favorite!

Ingredients

1 pound fresh strawberries, hulled, sliced (about 3 cups)

• 1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix

• 4 large egg whites

• 1/2 cup vegetable oil

• WHITE CHOCOLATE STRAWBERRIES:

• 24 small fresh strawberries

• 1 cup white chocolate chips

• BUTTERCREAM:

• 1 cup unsalted butter, softened

• 1-1/2 cups confectioners' sugar

• 1 cup white chocolate chips, melted

• 1/2 cup strawberry jam

• 1/2 teaspoon salt

Cooking Instructions

STEP ONE

CUPCAKES: Preheat oven to 350°F. Place 24 baking cups in standard muffin pans.

• STEP TWO

  Pour strawberries into blender container and puree until smooth.

• STEP THREE

  Blend cake mix, strawberry puree, eggs and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.

• STEP FOUR

  Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.

• STEP FIVE

  WHITE CHOCOLATE STRAWBERRIES: Dip strawberries in melted white morsels. Place on parchment paper lined baking sheet and let stand until hardened.

• STEP SIX

  BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Pour in melted white morsels, strawberry jam and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.