Strawberry Cupcakes with Cake Mix
User Reviews
4.7
Strawberry Cupcakes with Cake Mix
Description
The cupcakes start from a standard white cake mix combined with egg whites, vegetable oil, strawberry gelatin dessert powder, water, and finely diced strawberries, producing a batter rich in strawberry flavor and sweetness. The gelatin adds both color and a characteristic strawberry taste that complements the fresh diced fruit for a textured bite.
Baked at a moderate temperature for about 17 minutes, the cupcakes emerge with a moist crumb and tender texture. The frosting is made by whipping salted butter until nearly pale, gradually adding powdered sugar, almond extract, strawberry jam, and red food coloring to produce a spreadable, flavorful buttercream. The almond extract complements the strawberry notes, while the jam contributes additional fruity sweetness and moisture to the frosting.
These cupcakes serve well at parties or gatherings where a strawberry-themed sweet is desired. The generous frosting allows decorative piping or generous spreading for presentation.
Making half the frosting recipe will suffice if fewer servings or smaller frosting portions are needed.
Ingredients
For the cupcakes
- 1 box white cake mix 15.25 ounces, Pillsbury brand
- 4 large egg white
- 1/4 cup vegetable oil
- 1 strawberry gelatin dessert 3 ounces, small box
- 1/2 cup water
- 1/2 cup strawberry chopped finely with a food processor, diced
For the frosting:
- 1 cup butter softened, salted
- 4 cups powdered sugar
- 1 teaspoon almond extract flavoring
- 1/4 cup strawberry jam
- red food coloring
- 1-2 tablespoons milk if needed to make the icing more spreadable, or heavy cream
Instructions
Make the cupcakes:
- In a large bowl, mix all of the cupcake ingredients together with an electric mixer until well blended, about 2-3 minutes. 1 box Pillsbury white cake mix, 4 large egg whites, 1/4 cup vegetable oil, 1 small box strawberry jello, 1/2 cup water, 1/2 cup diced strawberries
- Put 24 paper liners in a muffin pan and fill the liners 2/3 full with cupcake batter.
- Bake at 325ºF for 17 minutes, or until a toothpick inserted in the center comes out clean.
Make the frosting:
- Using a stand mixer, whip the butter for 2 minutes until it is almost white in appearance. 1 cup salted butter
- Add in the powdered sugar, almond flavoring, strawberry jam and a drop of red food coloring. 4 cups powdered sugar, 1 teaspoon almond flavoring, 1/4 cup strawberry jam, red food coloring
- Beat on low speed for 2-4 minutes, scraping the sides of the bowl as needed. If the frosting is too stiff for spreading, you can add in a tablespoon more of jam or milk. 1-2 tablespoons milk or heavy cream
- Spread the buttercream on the cooled cupcakes with a knife, or use Wilton tip 1M to pipe on a swirl of frosting.
Notes
- The frosting quantity is enough for large piped swirls; halve the recipe if you prefer less or smaller frosting portions.
- Calorie counts assume 24 frosted cupcakes; ingredient brand variations may affect nutritional values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 71g | |
| Calories | 261kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 221mg | 9% |
| Potassium | 33mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 31g | 62% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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