Strawberry Cupcakes with Fresh Strawberry Frosting
User Reviews
5
Strawberry Cupcakes with Fresh Strawberry Frosting
Description
Strawberry Cupcakes with Fresh Strawberry Frosting start with a standard white cake mix enhanced by the addition of strawberry gelatin, which infuses the batter with a mild strawberry taste while retaining a light crumb. The cupcakes are baked in liners to ensure even cooking and ease of serving. The frosting is made by simmering fresh strawberries until they reduce to a concentrated puree, which provides authentic strawberry flavor and color. This puree is combined with softened unsalted butter and powdered sugar to form a fluffy buttercream, with heavy cream added to adjust consistency as needed. Vanilla extract adds depth of flavor.
The resulting cupcakes offer a tender, moist texture and an appealing balance between cake and frosting sweetness. The frosting’s strawberry component gives a fresh, fruit-forward note that complements the light cake. Piping the frosting on cooled cupcakes creates a neat and decorative presentation. This recipe is suitable for celebrations or casual dessert occasions where a classic cupcake with a natural fruit flavor is preferred.
For best results, the frosting puree should be completely cooled before mixing to prevent melting the butter. The recipe provides an option to use freeze-dried strawberries in place of fresh for the frosting, adapting to ingredient availability. Ensuring cupcakes are fully cooled prior to frosting will maintain the frosting’s structure and appearance.
Ingredients
Cupcakes
- 1 box white cake mix
- 1 box strawberry gelatin dessert 4 servings size, Jell-O brand
- 4 egg
- ⅔ cup vegetable oil
- ⅔ cup milk
Frosting
- 1 pound strawberry or 1 cup freeze-dried, fresh
- 1 cup butter softened, unsalted
- 4 - 4 ½ cups powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Combine all cupcake ingredients in a medium bowl. Mix with a hand mixer on low for 1 minute. Mix on medium for 2 minutes.
- Line 24 cupcake wells with liners or grease very well.
- Divide the batter evenly between the wells.
- Bake according to box directions.
Fresh Strawberry Frosting
- Puree fresh strawberries in a food processor until smooth *see notes for freeze-dried strawberries. Place in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup (approximately 15 minutes) while stirring. Cool completely.
- Cream butter and 1 cup of powdered sugar with a hand mixer until fluffy. Add the cooled strawberry puree and mix well.
- Add powdered sugar a bit at a time until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
- Pipe the frosting onto the cooled cupcakes.
Notes
- Use freeze-dried strawberries ground to a powder if fresh strawberries are unavailable for the frosting.
- Cool the strawberry puree fully before mixing it into the butter to prevent the frosting from melting.
- Ensure the cupcakes are completely cooled before applying frosting to maintain texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368 | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 61mg | 20% |
| Sodium | 494mg | 21% |
| Potassium | 94mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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