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 *
Strawberry Cupcakes with Fresh Strawberry Frosting
These strawberry cupcakes always turn out extra moist and the frosting captures the sweet summery flavor of the strawberries!
Ingredients:
Cupcakes
- 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
Frosting
- 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)
Directions:
Cupcakes
- 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.
Fresh Strawberry Frosting
- 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 have 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.
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Here are a few more recipes you’ll love
* Apple Pie Cupcakes * Cherry Pie Cupcakes * Strawberries & Cream Pie *
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
The frosting was enough for about 5 times the amount of cupcakes! I have so much left over and don’t know what to do with it. Any suggestions?
How many cupcakes does this usually make?
This will make 24 cupcakes.
What is the food coloring and strawberry extract used for?
If desired, they can be added to the frosting to make the color more pink and/or the flavor a little bit stronger. If you’d like to add them, they can be mixed in at the end once the desired consistency is reached.
Amazing!
Your recipes look absolutely gorgeous so looking forward to trying them
Thank you Lesley! :)
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Blessings,
Christina
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They taste amazing and im sure they are going to be even better with my cool whip frosting. Thank you for sharing. I made these for a friends bday get together tonight and im going to have to tell everyone to open with caution. lol
Did you use just egg whites in the batter or add the yolks?
I used the yolks too. :)
Was i suppose to swirl the batters together after i put them in the cupcake liners. Mine didn’t turn out like yours did and some parts of the cupcake is sticking to the liners.
I didn’t swirl the colors, I dropped the batter one on top of the other in spoonfuls until it was all distributed.
The darkest pink can stick a little bit which is why the recipe says to start with the white batter, hopefully yours still came out of the liners (mine did) and hopefully they tasted wonderful!
This looks amazing! Can this also be made as a cake instead of cupcakes?
Absolutely!