Strawberry Jell-O Cupcakes

Preheat oven to 400-degrees and line two cupcake tins with cupcake lines. I spray the liners with a light coating of baking spray to prevent the cupcakes from sticking to the liners.

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Scrape down the sides of the bowl and add the sugar and strawberry gelatin. Mix until light and fluffy. Add the eggs to the mixture one at a time, ensuring each egg its is fully missed into the batter before adding the next egg. Add the vanilla extract and strawberry extract.

In a medium sized bowl, stir together the all-purpose flour, cake flour, baking powder, salt and nutmeg. Add a cup of the flour mixture to the batter and alternate with the milk. Continue adding the flour mixture and milk and mix until combined. Fold in the strawberries.

Fill cupcake liners 2/3 full of cupcake batter and bake one cupcake tin at a time in 400-degree oven for 5-minutes. After 5-minutes, leave the cupcakes in the oven, but reduce the oven temperature to 350-degrees and bake for an additional 12-minutes or until a toothpick inserted into the middle comes out without raw batter on it. Remove baked cupcakes from the oven and transfer cupcakes to a cooling rack as soon as the cupcakes are cool enough to handle. Once cupcakes are completely cool frost with your desired frosting (see recipe link above for my buttercream frosting recipe).