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Makes 24 cupcakes.
Make ahead tip: Prepare cupcakes as directed through Step 3. Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days. Continue as directed in Step 4.
1 10 oz pkg frozen halved strawberries in syrup (or one 16 oz container sliced strawberries in sugar), thawed
1 pkg white cake mix (2-layer size)
1/2 8 oz pkg cream cheese, softened
1/4 cp butter, softened
1 tsp vanilla
4 cp powdered sugar
Red food coloring (optional)
24 strawberries (for garnish)
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1st Keep
 Susie_Fernandez
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