Delicious Strawberry Cupcakes Recipe

Add three types of strawberries to a cake mix for these quick Strawberry Cupcakes! Use a simple, creamy strawberry buttercream for a delicious, strawberry-flavored cupcake!

For the cake: – 1 box white cake mix (no pudding added) – 1 3 oz. package strawberry jello – 1 scant Tablespoon flour – Pinch baking powder – 1 Tablespoon granulated sugar – 3/4 cup vegetable oil – 4 egg – ½ cup pureed strawberrie – ½ cup diced fresh strawberrie For the frosting: – 1 oz. package freeze dried strawberrie – 2 sticks (16 Tablespoons) unsalted butter, at room temperature – 4 cups powdered sugar – 1 Tablespoon vanilla extract – Pinch salt – 2-4 Tablespoons heavy cream or half and half


For the cupcakes:- Pre-heat the oven to 350. Put cups in two 12-cup muffin pans. Mix cake mix, jello, flour, baking powder, and sugar with an electric mixer.


Step 1

Add vegetable oil and mix on medium speed. Beat well and scrape the basin after adding each egg.

Step 2

After adding the strawberries, beat again, scraping the bowl, until batter is well blended. Fill prepared cupcake liners with batter, filling about ⅔ full

Step 3

Bake 20–23 minutes until a toothpick inserted in the center comes out clean. After a few minutes, transfer the cupcakes to a wire rack to finish cooling.

Step 4

For the frosting:- Blend or process the whole package of strawberries. Blend to a fine powder. Let the powder settle for a minute before removing the top.

Step 5

Whip butter in an electric mixer until light and frothy. Beat in strawberry powder. Beat and scrape the bowl as you add powdered sugar, about a cup at a time.

Step 6

Mix 2 tablespoons heavy cream and vanilla. Examine thickness. Additional cream if needed.Pour buttercream into a Wilton 2-tip piping bag. Frost cooled cupcakes. 

Step 7

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