Go Back
+ servings
Strawberry cupcakes

Strawberry Cupcakes

Print Pin
Course: Dessert
Cuisine: American
Keyword: cupcakes, strawberry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 Cupcakes
Calories: 257kcal

Ingredients

Cupcakes

  • 1 standard size box vanilla cake mix
  • 1 3oz package strawberry Jell-O approximately 3oz, okay if it's slightly more or less (just the dry mix, do not actually make the Jell-O)
  • 1/4 cup strawberry puree**
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water

Strawberry Cream Cheese Frosting

  • 3/4 cup butter softened
  • 3/4 cup cream cheese* softened, do not use light or fat-free
  • 6 cups powdered sugar
  • 1/4 cup strawberry puree**
  • 1 tsp vanilla extract
  • 1/4 cup strawberry jam

Instructions

Cupcakes

  • Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
  • Place all cupcake ingredients into a large mixing bowl and mix well with an electric mixer for 2-3 minutes. Fill cupcake liners 2/3 fo the way full with cupcake batter.
  • Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely prior to frosting.

Frosting

  • Cream together butter and cream cheese until well combined, light and fluffy - about 2 to 3 minutes, scraping down the sides of the bowl as needed. Add in one cup of powdered sugar and mix until well combined. Repeat with remaining powdered sugar, one cup at a time.
  • Add in strawberry puree, vanilla extract and jam. Beat with an electric mixer until well combined. If a thicker frosting is desired, add more powdered sugar, 1/4 cup at a time. If a thinner frosting is desired, add in more strawberry puree, milk or cream, one tablespoon at a time, mixing well, until desired consistency is reached. Frost cupcakes with an offset spatula or by piping on. Top each cupcake with a fresh strawberry if desired.

Notes

**To make the strawberry puree for both the cake and cupcakes, place approximately 16 ounces of frozen strawberries into a large bowl to thaw. Make note that this may take a few hours. Once thawed, place strawberries and their juice into the bowl of a food processor or blender and process berries until they are smooth. If a food processor or blender isn’t available, cut strawberries into tiny pieces and use mash well with a fork until as smooth as possible.
*For cream cheese, use brick cream cheese, not tub. Make sure that it is full fat cream cheese, as the light or non-fat have a different moisture content, and make sure that cream cheese is well softened prior to mixing to allow it to mix smoothly with the butter.

Nutrition

Calories: 257kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 89mg | Potassium: 35mg | Fiber: 1g | Sugar: 32g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!