1 (1 lb pkg) pound cake mix, such as Betty Crocker
2/3 cup half & half
2 eggs
1/4 cup butter, room temperature, cut into 1" chunks
1 tsp. vanilla
1 (8 oz pkg) frozen whipped topping, thawed
1/4 cup seedless strawberry preserves
1 tbsp. strawberry syrup
12 strawberries, halved
Preheat oven to 350°F.
Line 12 muffin cups with liners. In a bowl, with mixer on med-high speed, beat cake mix, half & half, eggs, butter, and vanilla until thick and smooth. Divide among liners.
Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to wire rack. Cool completely. Spread whipped topping onto cupcakes.
In a small bowl, stir together preserves and syrup. Drizzle over whipped topping. Garnish with strawberries.
2/3 cup half & half
2 eggs
1/4 cup butter, room temperature, cut into 1" chunks
1 tsp. vanilla
1 (8 oz pkg) frozen whipped topping, thawed
1/4 cup seedless strawberry preserves
1 tbsp. strawberry syrup
12 strawberries, halved
Preheat oven to 350°F.
Line 12 muffin cups with liners. In a bowl, with mixer on med-high speed, beat cake mix, half & half, eggs, butter, and vanilla until thick and smooth. Divide among liners.
Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to wire rack. Cool completely. Spread whipped topping onto cupcakes.
In a small bowl, stir together preserves and syrup. Drizzle over whipped topping. Garnish with strawberries.
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