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Simple Fresh Strawberry Cupcakes 1
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Strawberry Cupcakes

Simple, fresh strawberry cupcakes with bits of fresh strawberries throughout the cupcake and topped with creamy strawberry buttercream frosting!
Course Cakes + Cupcakes
Cuisine American
Keyword pink cupcakes, strawberry cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings 24 Cupcakes
Calories 277kcal
Author Jennifer

Ingredients

Strawberry Cupcakes

  • 1 15.25 oz. box of vanilla cake mix
  • 1 cup butter melted
  • 1 3 oz. box of strawberry jello mix
  • ½ cup fresh or frozen strawberries finely chopped
  • ½ cup milk
  • 4 large eggs

Strawberry Frosting

  • 1 ¼ cups unsalted butter, softened 2.5 sticks
  • 5 cups powdered sugar
  • cup heavy whipping cream*
  • 3 teaspoons vanilla extract
  • 2 tablespoon strawberry extract
  • ¼ cup strawberries finely chopped
  • strawberries sliced for topping
  • sprinkles

Instructions

  • Pre-heat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.

MAKE CUPCAKES:

  • Using an electric or stand mixer, mix the cake mix, strawberry gelatin, and melted butter until smooth.
  • Using a food processor or blender, chop strawberries until finely chopped. Add strawberries and milk to batter, beat until fully combined. Add the eggs, one at a time, beating well after each addition.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

MAKE FROSTING:

  • Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  • Add powdered sugar, heavy whipping cream, and strawberry extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  • Fold in chopped strawberries. Frost cooled cupcakes, sprinkle with candy sprinkles, top with sliced strawberry for garnish.

Notes

  • STORE: Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
  • FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 151mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 629IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.2mg