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Strawberry Cupcakes with Cake Mix
Strawberry Jello makes these simple strawberry cupcakes with cake mix a little extra special. The homemade strawberry frosting on top uses strawberry jam and a hint of almond for a delicious flavor pairing.
Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings: 24 servings
Calories: 261 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cupcakes
- 1 box Pillsbury white cake mix (15.25 ounces)
- 4 large egg whites
- 1/4 cup vegetable oil
- 1 small box strawberry jello 3 ounces
- 1/2 cup water
- 1/2 cup diced strawberries chopped finely with a food processor
For the frosting:
- 1 cup salted butter softened
- 4 cups powdered sugar
- 1 teaspoon almond flavoring
- 1/4 cup strawberry jam
- Red food coloring
- 1-2 tablespoons milk or heavy cream if needed to make the icing more spreadable
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.
Cup of Yum
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 makes enough to pipe large swirls of frosting on each cupcake. If you prefer, you can make half a recipe and spread a smaller mount on each cupcake with a knife.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 24 frosted cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Serving
71g
Calories
261kcal
(13%)
Carbohydrates
40g
(13%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
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%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 261
% 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.