Go Back
+ servings
featured strawberry cupcakes.

Strawberry Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 24 cupcakes
Calories: 249kcal
Author: Becky Hardin
These gorgeous Strawberry Cupcakes look as good as they taste! Fluffy cupcakes, loaded with strawberry chunks and topped with a finger licking cream cheese frosting - berry delicious!
Print Recipe

Equipment

Ingredients

For the Strawberry Cupcakes

  • 15.25 ounces white cake mix 432 grams (1 box) - see note
  • 3 ounces Strawberry Jell-O mix 85 grams (1 small box)
  • ½ cup vegetable oil 100 grams (see note)
  • ½ cup water 114 grams
  • 4 large eggs 200 grams, room temperature
  • ½ cup chopped strawberries 84 grams, thawed and drained if frozen

For the Strawberry Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter room temperature
  • 8 strawberries washed, hulled, dried & finely minced or pureéd (enough to have 4 tablespoons finely minced strawberries)
  • 7 cups powdered sugar
  • zest of 1 lemon

Instructions

For the Strawberry Cupcakes

  • Preheat oven to 325°F and adjust oven rack to middle position. Spray 2 cupcake tins with nonstick baking spray or line with paper liners. Set aside.
  • In a large bowl, using a hand mixer, mix together the cake mix, Jell-O mix, oil, and water until the batter is smooth and the dry ingredients are incorporated, about 2 minutes. Add the eggs, one at a time, mixing after each addition just until incorporated. Fold in the strawberries.
    15.25 ounces white cake mix, 3 ounces Strawberry Jell-O mix, ½ cup vegetable oil, ½ cup water, 4 large eggs, ½ cup chopped strawberries
  • Divide the batter equally, filling each well ¾ full, into the prepared cupcake tins. Place on the middle rack and bake for 12-15 minutes, or until a toothpick inserted in the middle of a middle cupcake comes out clean. Repeat with remaining batter.
  • Transfer the cupcake tins to a wire rack to cool 5 minutes. Remove cupcakes from hot tins to completely cool.
  • While the cupcakes cool, make the frosting.
  • Beat the cream cheese and butter, at medium speed, with an electric mixer until smooth and creamy. 
    8 ounces cream cheese, 1/4 cup unsalted butter
  • Finely mince the strawberries in a food processor or by hand.
    8 strawberries
  • Add 3 tablespoons minced strawberries to the cream cheese and beat until smooth.
  • Add powdered sugar, one cup at-a-time, and beat until fully incorporated and smooth and is the desired consistency.  (If the frosting is too thick, add 1 more tablespoon of strawberries.  If the frosting is too thin, add more confectioners’ sugar 1/4 cup at-a-time until desired consistency).  
    7 cups powdered sugar
  • Add lemon zest and beat until incorporated.
    zest of 1 lemon
  • Use a piping bag fitted with the tip of your choice or a knife to frost the cupcakes. Top with halved fresh strawberries, if desired. Enjoy!

Video

Notes

  • Cake Mix: You can use any size box of cake mix, from 14.5 to 16.5 ounces.
  • Oil: You can use melted refined coconut oil or canola oil instead of vegetable.
  • Use room temperature ingredients for the best results.
  • Feel free to sub in a different flavor of Jell-O, such as lemon, for a lemon-strawberry cupcake.
  • Bake the cupcakes in the center of the oven, one tray at a time, for the most even bake. Rotate halfway through baking if some are browning too quickly.
  • Let the cupcakes cool completely before topping them with frosting.
  • Add a few drops of pink food coloring to the batter and frosting for a deeper red color.
  • Dust with crushed, freeze-dried strawberries if you have them for a festive pop of color.
  • Use the nicest strawberries you can find for topping the cupcakes. You can use the uglier ones in the cupcakes and the frosting.
Storage: Store strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 236mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 413IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg