Strawberry Cupcakes with Fresh Strawberry Frosting
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How to Make Strawberry Cupcakes with Fresh Strawberry Frosting
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There is nothing quite like a delicious sweet fresh strawberry! These strawberry cupcakes always turn out extra moist and the frosting captures the sweet summery flavor of the strawberries! If you’re looking for a delicious sprint or summer dessert, this recipe is for you!
The strawberry buttercream frosting has a couple of steps but they are easy and it is definitely worth it! I like to store this in the fridge for a little bit before piping it onto the cupcakes just to firm it up as it is a soft frosting! Keeping it in the fridge does not harden it, just firms it up so you can even make it a day or 2 ahead of time. Just take it out of the fridge about 15 minutes before piping.
Items you’ll need for this recipe
* Fresh Strawberries * Cupcake Pan * Cream Cheese *
- 1 box of white cake mix plus ingredients required to make the mix (or your favorite white cake recipe)
- 1 box (4 servings size) strawberry jello
- 2 cups sliced strawberries
- 1 cup butter , softened
- 4 - 4 1/2 cups powdered sugar
- 8 oz cream cheese , softened (the block, not the spreadable tub)
- 1/2 teaspoon strawberry extract (optional)
- red food coloring (optional)
Prepare cake mix as directed on the box (or in your recipe). Divide the batter into 3 bowls.
Add 1 tablespoon Jell-o powder to one of the bowls. Add the remaining Jell-o powder to a second bowl and mix well. Leave the third bowl with white batter.
Line your cupcake wells with cupcake papers. Starting with white batter (if you don't start with the white batter, the cupcakes may stick to the paper), alternate colors of batter 1 tablespoon at a time until all batter is distributed.
Bake according to box directions.
Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to 3/4 cup (approx 15 minutes). Cool completely.
Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar. Repeat until 4 cups of the powdered sugar has been incorporated. Add remaining puree and cream cheese. Continue beating until fluffy. If desired, add additional powdered sugar to achieve a firmer consistency.
Refrigerate frosting for about 30 minutes or overnight.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)