1/3cupstrawberry milk drink mix, (such as Nesquik)
Frosting:
1/2cupbutter, , room temperature
1teaspoonvanilla extract
1/4cupstrawberry milk powder, (such as Nesquik)
3 1/2 - 4cupspowdered sugar
1/4cupheavy cream or milk, (may not use all of it)
For topping:
strawberry candies or gumballs
Instructions
Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.
Notes
Hayley's recipe calls for a box of strawberry pudding mix. I could not find it anywhere. I ended up using a box of strawberry Jello mix which still gave it ultra strawberry flavor. I do think if you are able to find strawberry pudding it would be fantastic and make the cupcakes super soft.Buttermilk substitute: For every one cup of milk add about 1 teaspoon of lemon juice and let mixture sit for 5 minutes.Source: Out of the Box Desserts