How To Make Strawberry Cupcakes with Strawberry Frosting
It’s strawberry overload with this moist and sweet strawberry cupcake topped with strawberry frosting. Enjoy the tartness with the creaminess.
Prepare cake mix as directed on the box. Divide the batter into 3 bowls.
Add 1 tablespoon of Jell-o powder to one of the bowls. Add the remaining Jell-o powder to a second bowl and mix well. Leave the third bowl with white batter.
Line your cupcake wells with cupcake papers. Starting with white batter, alternate colors of batter 1 tablespoon at a time until all batter is distributed.
Bake according to box directions.
Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to ¾ cups. Cool completely.
Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar.
Repeat until 4 cups of the powdered sugar have been incorporated. Add remaining puree and cream cheese.
Continue beating until fluffy.
Refrigerate frosting for about 30 minutes or overnight.
- If you don’t start with the white batter, the cupcakes may stick to the paper.
- If desired, add additional powdered sugar to achieve a firmer consistency.
- Calories: 596.48kcal
- Fat: 26.65g
- Saturated Fat: 14.08g
- Trans Fat: 0.81g
- Monounsaturated Fat: 7.62g
- Polyunsaturated Fat: 2.68g
- Carbohydrates: 88.10g
- Fiber: 0.90g
- Sugar: 75.78g
- Protein: 3.97g
- Cholesterol: 61.46mg
- Sodium: 395.17mg
- Calcium: 111.64mg
- Potassium: 122.10mg
- Iron: 0.82mg
- Vitamin A: 198.82µg
- Vitamin C: 15.12mg
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