Strawberry Explosion Cupcakes

Ingredients:

1 Box White Cake Mix
1/3 c oil
3 eggs
1 small box Strawberry Jello, dry
2/3 c + 1/4  c frozen strawberries in syrup, thawed & divided
1/3 c toasted pecans, chopped

12 oz. jar seedless Strawberry Jam

1 c butter, softened
4-5 c confectioners' sugar, sifted
1/4 c strawberries

Marshmallow Peeps & Easter Sprinkles, optional

Preheat oven to 350*.  Line 24 cupcake cups with paper liners. Set aside.

Add cake mix, oil, eggs, jello & strawberries to large bowl of an electric mixer and beat on medium speed until smooth.  Stir in pecans.
Fill each cupcake cup 2/3 fill with batter.  Bake for 18-20 minutes or until tops spring back when gently touched.  Cool completely on wire racks.

Empty jar of jam into a small microwave safe bowl.  Heat 30 seconds and stir until smooth.  Fit pastry bag with a #230 metal tip or use a small round tip.  Fill bag with jam and inject into the center of each cupcake.

In a large bowl of an electric mixer beat butter on medium-high speed until pale and creamy, about 3 minutes.  Add confectioners' sugar 1 cup at a time and beat after each addition.  Add strawberries and syrup. Beat until incorporated.  Add milk 1 T at a time until the frosting is the desired consistency.

Fit a pastry bag with a coupler and fill with frosting. Pipe onto each cupcake.  Decorate as desired.  Since I was making these for Easter, I sprinkled on nonpariels in Easter colors and sat a Peep in the center of each one.