Strawberry Filled Cupcakes & Laffy Taffy Frosting

Strawberry Filled Cupcakes

prepared by Breezi

1 (18.25 oz) package white cake mix with pudding

1 1/4 cups buttermilk

1/4 cup butter, melted

2 large eggs

2 tsp vanilla extract

1/2 tsp almond extract

1 (10 oz) jar Smucker's Simply Fruit Strawberry Spreadable Fruit

Sprinkles

Laffy Taffy Frosting

**This frosting is enough to cover all the cupcakes but if you want it piled on the cupcakes like in the photo then you will want to double this amount.**

10 pieces of strawberry Laffy Taffy candy (fun sized)

2 Tbsp heavy cream

1 cup butter, room temperature

2 cups powdered sugar

In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool while you make the cupcakes.

Preheat oven to 350F. Line muffin cups with paper liners. Spray liners lightly with non-stick cooking spray.

In a large bowl, beat cake mix, buttermilk, butter, eggs, vanilla extract, and almond extract with an electric mixer until moistened, about 30 seconds. Then increase the speed to high and beat until thick, 2 minutes longer.

Fill paper liners two-thirds full with the batter. Bake at 350F for 18-25 minutes or until a wooden pick inserted in center comes out clean. Allow cupcakes to cool.

Prepare frosting, while cupcakes cool. In a mixing bowl, whip the butter until smooth.

Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don't want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it's fluffy. You can also add a little pink or red food coloring to get the desired shade.

When the cupcakes are cooled, using an apple corer or knife, cut out a 3/4 inch round plug from the center of each cupcake creating a pocket in each cupcake. Reserve the plugs in a bowl, you'll need them.

Spoon the Smucker's Simply Fruit in a ziploc freezer bag. Knead the fruit in the bag for a few seconds to soften it. Snip off a corner of the bag with scissors and pipe the fruit into the pockets, filling the pockets of each cupcake.

Take the cake plugs you reserved and break them in half. Keep the top piece and do whatever you want with the bottom half. Place the plug on top of each pocket to seal it off.

Frost the cupcakes with the laffy taffy frosting and top with sprinkles.

Makes 22-24 cupcakes.