5 from 54 votes
Strawberry Cupcakes with Fresh Strawberry Frosting
Strawberry Cupcakes with Fresh Strawberry Frosting combines a white cake mix with strawberry gelatin for a subtle berry flavor in the cupcakes. The frosting features a fresh strawberry puree reduced to intensify flavor, then whipped with butter, powdered sugar, cream, and vanilla to achieve a creamy, pink topping. This recipe yields soft, tender cupcakes with a rich strawberry frosting that adds natural sweetness and moisture, ideal for spring or summer gatherings.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings:
24
cupcakes
Calories:
368 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 368
% 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.