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!
Strawberry Cupcakes with Cream Cheese Frosting
Packed with flavor, these easy strawberry cupcakes will bring a smile to anyone’s face! Moist and fluffy cupcakes, crowned with a delicious cream cheese frosting – these luscious red beauties perfect for parties, Valentine’s day or any time you need a sweet pick me up!
Looking for more baked treats? Why not also try my Velvet Chocolate Cake Recipe with Chocolate Ganache Icing and my Homemade Carrot Cake.
Why You’ll Love this Strawberry Cupcake Recipe:
- STRAWBERRY DELIGHT: Filled with chunks of fresh or frozen strawberries, these cupcakes are full on flavor.
- CREAMY: The cream cheese frosting adds that slight tang to the cupcakes and perfect with the sweet strawberries
- EASY: Simple to prep, easy to assemble – these yummy cupcakes are a breeze to make.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Jell-O is a proprietary brand that I want to acknowledge and give credit to.
Sweet, red and delicious – these generously frosted cupcakes are total crowd pleasers!
How to Make Strawberry Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- In a large bowl, use a hand mixer to mix your batter ingredients.
- Divide the batter into prepared cupcake tins and bake for 15 mins.
- Using a hand mixer, mix your frosting ingredients in a bowl.
- Use a piping bag to frost your cupcakes.
- Serve and enjoy!
Recipe Notes
- White Cake Mix: An easy shortcut for delicious cupcakes that come out perfect every time!
- Strawberry Jell-O: Adds strawberry flavor and a gorgeous pink color to the cupcakes.
- Oil: Makes these cupcakes ultra-moist.
- Water: Contributes moisture and helps the cupcake batter come together.
- Eggs: Provide structure and richness to the cupcakes.
- Strawberries: Add a fresh strawberry flavor and a bit of texture to the cupcakes and frosting.
- Cream Cheese: The base of this frosting. Cream cheese makes a thick and delicious frosting with a light tang.
- Butter: Adds structure and spreadability to the frosting.
- Honey: Adds a touch of floral sweetness to the frosting.
- Vanilla: Adds a warm vanilla flavor that balances the frosting.
- Salt: Brings out the flavors of the frosting.
You sure can! While the cake mix is a great shortcut, you can bake this fresh strawberry cake recipe into cupcakes for a real wow factor!
Yes! You can use fresh or frozen strawberries (or a combination of both!). If using frozen strawberries, be sure to thaw and drain them before using them in the batter or frosting. I still recommend topping these cupcakes with fresh halved strawberries, though, as frozen just won’t be as pretty.
Dry cupcakes are most likely caused by overmixing the batter. It’s important to have a light hand when mixing the batter.
If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Loaded with fresh strawberries, these perfectly sweet and delicious cupcake are just the ticket for spring and summer!
Storage Instructions
Store strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
I always recommend freezing your cupcakes and frosting separately. Freeze the cupcakes in an airtight container for up to 3 months, and freeze the frosting in a Ziplock bag for up to 1 month. Let the frosting and cupcakes thaw in the refrigerator overnight before frosting and serving. You may wish to re-whip the frosting before piping it.
Cupcake Tips
- 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 (or frozen) in the cupcakes and the frosting.
Each one of these lusciously red cupcakes is filled with strawberries and adorned with a delicious cream cheese frosting. Super easy to make, even novice bakers can whip up a big batch! Whether it’s for dessert, a sumer party or Valentine’s day treat – you will love these joyful little cupcakes!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Strawberry Cupcakes Recipe
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
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!
Ingredients
For the Strawberry Cupcakes
For the Strawberry Cream Cheese Frosting
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. Using a hand mixer, beat the cream cheese and butter, mixing until smooth and incorporated. Stir in the honey, vanilla, and salt.
16 ounces cream cheese, ½ cup unsalted butter, ⅓ cup honey, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt
Add strawberries and mix just until strawberries are incorporated and are a little smaller.
½ cup pureéd strawberries
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.
Becky’s tips
- 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 (or frozen) in the cupcakes and the frosting.
Storage: Store strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories: 249kcal (12%) Carbohydrates: 23g (8%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 3g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 57mg (19%) Sodium: 236mg (10%) Potassium: 63mg (2%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 413IU (8%) Vitamin C: 5mg (6%) Calcium: 65mg (7%) Iron: 1mg (6%)
