Strawberry Cupcakes
User Reviews
5
Strawberry Cupcakes
Description
These Strawberry Cupcakes begin with a standard vanilla cake mix combined with strawberry gelatin powder and fresh strawberry puree, adding natural fruit flavor and moisture to the batter. Eggs, vegetable oil, and water complete the mixture, which is baked in lined muffin cups until a toothpick comes out clean.
The strawberry cream cheese frosting incorporates softened butter and full-fat brick cream cheese whipped together with powdered sugar, strawberry puree, vanilla extract, and strawberry jam. This frosting complements the light texture of the cupcakes with its rich, fruity, and tangy profile.
Making fresh strawberry puree requires thawing frozen strawberries and blending them until smooth. If a blender is not available, mashing the berries finely with a fork can substitute. Using full-fat brick cream cheese ensures proper texture for the frosting. The cupcakes should be cooled completely before frosting to prevent melting.
Ingredients
Cupcakes
- 1 tandard size box vanilla cake mix
- 1 oz package strawberry gelatin dessert approximately 3oz, okay if it's slightly more or less (just the dry mix, do not actually make the Jell-O, Jell-O brand
- 1/4 cup Strawberry Puree
- 4 large egg
- 1/2 cup vegetable oil
- 1/4 cup water
Strawberry Cream Cheese Frosting
- 3/4 cup butter softened
- 3/4 cup cream cheese softened, do not use light or fat-free
- 6 cups powdered sugar
- 1/4 cup Strawberry Puree
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
- Place all cupcake ingredients into a large mixing bowl and mix well with an electric mixer for 2-3 minutes. Fill cupcake liners 2/3 fo the way full with cupcake batter.
- Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely prior to frosting.
Frosting
- Cream together butter and cream cheese until well combined, light and fluffy - about 2 to 3 minutes, scraping down the sides of the bowl as needed. Add in one cup of powdered sugar and mix until well combined. Repeat with remaining powdered sugar, one cup at a time.
- Add in strawberry puree, vanilla extract and jam. Beat with an electric mixer until well combined. If a thicker frosting is desired, add more powdered sugar, 1/4 cup at a time. If a thinner frosting is desired, add in more strawberry puree, milk or cream, one tablespoon at a time, mixing well, until desired consistency is reached. Frost cupcakes with an offset spatula or by piping on. Top each cupcake with a fresh strawberry if desired.
Notes
- Thaw approximately 16 ounces of frozen strawberries fully before pureeing for both the cake batter and frosting.
- If no blender is available, finely mash thawed strawberries by hand to create the puree.
- Use full-fat brick cream cheese, not tub or light versions, and ensure it is well softened for smooth mixing.
- Cool cupcakes completely before frosting to maintain frosting consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 89mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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