Bananaberry Bubble Cupcakes

• 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix and 1 can of Frosting Creations™ Frosting Starter

For the cupcakes:

• 1 1/2 cups flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 ripe bananas

For the filling:

• 1 lb strawberries
• 1/3 cup sugar, plus extra if needed
• 1/4 cup water, plus extra if needed

1. Pour pack of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
2. Preheat oven to 350F
3. Place 12 cupcake liners into cupcake pan, or grease with non-stick baking spray.
4. Sift together flour, cinnamon, baking soda, and salt in a bowl and set aside.
5. Beat together eggs and sugar until thick, electric hand mixers are great!
6. Add in vanilla, beat until smooth.
7. Add the sifted ingredients from step 4, beat until it's all mixed.
8. Mash up the bananas, then stir into mixture, mixing by hand with a spatula NOT electric mixer.
9. Spoon into cupcake liners 3/4 of the way full.
10. Bake for 18-20 minutes. *Warning - when testing with a toothpick, if you hit the bananas it will still look wet, so always try another spot and make sure you do not overcook!!*

11. While cupcakes bake, work on strawberry filling:

1. Combine strawberries, sugar and water in saucepan.
2. Cook over medium heat until strawberries are broken down and sauce becomes thick. Stir continuously so it doesn't burn. If the sauce does not taste sweet enough, add more sugar a pinch at a time. If too sweet, add water 1/2 tsp at a time.
3. Let cool completely
4. Once both the cupcakes and the filling are cooled, core out the center of the cupcakes and fill with the strawberry sauce.
5. Put the part of the cake back on top of the filling once you are done.

6. Ice with the Bubblegum icing, and enjoy (: