Another adjustment I made was in the packages of frozen strawberries required for the recipe. Strawberry puree is needed in both the cake and the frosting. The cake calls for a 15 ounce package and the frosting calls for a 10 ounce package, although only 1/4 cup of puree is used in the frosting. I found it to be easier to buy one 23.5 ounce package of sweetened strawberries, puree all of them, then measure out 15 ounces for the cupcakes. Of the remaining puree, I used 1/4 cup for the frosting.
1 (18.25 oz.) box white cake mix
1 (3 oz.) box strawberry gelatin
1 (15 oz.) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Preheat oven to 350 degrees F. Prepare pans for 24 cupcakes with paper liners. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Spoon into prepared pans. Bake for 20 minutes. Cool on wire racks.
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
1 (10 oz.) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
In a large bowl, beat butter and cream cheese at medium speed of electric mixer until creamy. Beat in 1/4 cup strawberry puree and the strawberry extract. (The remaining strawberry puree is not used in this recipe. It can be saved to use in smoothies or as a topping on ice cream.) Gradually add the confectioners' sugar, beating until smooth. Spread frosting on tops of cooled cupcakes.