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.
Serves:
Ingredients
For Cupcakes:
- 1boxwhite cake mix
- 1boxstrawberry jello
For Frosting:
- 2cupsstrawberries,sliced
- 1cupbutter,softened
- 4½cupspowdered sugar
- 8ozcream cheese
- ½tspstrawberry extract,optional
- Red food coloring,optional
Instructions
Cupcakes:
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Prepare cake mix as directed on the box. Divide the batter into 3 bowls.
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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.
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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.
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Bake according to box directions.
Strawberry Frosting:
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Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to ¾ cups. Cool completely.
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Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar.
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Repeat until 4 cups of the powdered sugar have been incorporated. Add remaining puree and cream cheese.
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Continue beating until fluffy.
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Refrigerate frosting for about 30 minutes or overnight.
Recipe Notes
- 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.
Nutrition
- 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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