Strawberry Cupcakes with Creamy Icing

1. Preheat oven to 350°F.
2. Grease or line large or mini muffin/cupcake tins with paper baking cups. Spray with non-stick baking spray; set aside.
3. In a large bowl equipped with beater attachment, beat cake mix, oil, water and eggs until smooth. Remove bowl from mixer and gently fold in Lucky Leaf® Strawberry Pie Filling a little at a time, to create swirls.
4. Fill cupcake liners (2/3 cup scoop for full size and 1/3 cup for small size). Bake 2023 minutes for regular or 16-17 minutes for minis, or until a toothpick inserted comes out clean. Cool on racks completely before frosting. Frost each muffin generously and top with a dollop of pie filling.

Creamy Icing

Yield: 3 cups

• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 2 Tbsp. heavy cream
• 1/2 cup LUCKY LEAF® Premium Strawberry Pie Filling

1. In a mixing bowl equipped with a whisk attachment, cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Mix in vanilla plus 1 Tbsp. cream and continue to whip. Add remaining cream and beat until desired consistency. Add more cream if necessary to achieve desired consistency.
2. Add vanilla and 1 Tbsp. heavy cream, and beat for 1 minute, adding more cream as needed to reach desired consistency.
3. Spread frosting onto cool cupcakes. Top with a dollop of pie filling to garnish.