• Servings: 24
• *Note: Directions for 18.25 ounce cake mix ONLY! If box is a smaller size just up the egg amount by 1 as directed on the box and use milk in place of the amount of water called for!
• 1 (18.25 ounce) box Strawberry Supreme Cake Mix
• 1 (3.4 ounce) instant vanilla pudding dry mix
• 4 eggs
• 1¾ cups milk
• 1/3 cup vegetable oil
• 1 (10.6) tub Cool Whip Frosting (found next to Original Cool Whip in freezer section of store)
• fresh strawberries for garnish if desired, remove stems, cut in half

1. Preheat oven to 350°
3. Line cupcake pan with paper liners or coat with baking spray.
5. In a large bowl, blend cake mix, dry pudding mix, eggs, milk and oil. Beat with mixer until thick, 2 minutes.
7. Pour batter into lined or sprayed cupcake pans and fill 1/2-2/3 full.
9. Bake according to cake box instructions.
11. Cool completely and then frost.
13. Garnish with strawberry halves.

My cousin Connie who llives in New Orleans was talking on Facebook about making cupcakes this way but she didn't have a name for them so I gave them a name! She has also mixed and matched different cake flavors and pudding mix flavors! She mentioned using the New Cool Whip Frosting and I tasted a sample of the vanilla and chocolate at the grocery store when they first came out! I really liked them and spending up to $30 on a cake for that type of icing at our local Krogers is now out of the question! Krogers called it "Whippy Dip Icing" and now you can buy the frosting for $2.49 a tub! Sounds good to me and no more ordering cakes from Krogers! The cupcakes were light and airy and DH said fluffy! Duncan Hines has a Strawberry Supreme cake mix and that is what I used! It has bits of strawberry throughout and the frosting is so creamy and whippy! Delicious! The frosting holds up great at room temp!