If you are on the hunt for a delightfully sweet and fresh treat, this Strawberry Cupcakes Recipe will quickly become your new favorite. Bursting with vibrant strawberry flavor in every bite, these cupcakes combine the perfect balance of moist, tender crumb and creamy, tangy frosting. Whether you’re baking for a party, a cozy afternoon tea, or simply because you love strawberries, this recipe brings a little sunshine and joy to your kitchen that’s hard to beat.
Ingredients You’ll Need
Each ingredient in this Strawberry Cupcakes Recipe has been carefully chosen to build layers of flavor, texture, and color, making the baking process both simple and rewarding. The mix of cake mix and strawberry Jell-O creates that unmistakable strawberry taste, while fresh strawberries and cream cheese frosting elevate the cupcake to a luxurious treat.
- White cake mix (15.25 ounces): Provides a fluffy and soft base that lets the strawberry flavor shine through.
- Strawberry Jell-O mix (3 ounces): Adds authentic, sweet strawberry flavor and a beautiful pink tint to the batter.
- Vegetable oil (½ cup): Keeps the cupcakes moist without overpowering the delicate strawberry notes.
- Water (½ cup): Helps to hydrate the cake mix perfectly for a tender crumb.
- Large eggs (4): Bind everything together while adding richness and structure.
- Chopped strawberries (½ cup): Fresh or thawed, these juicy bits bring bursts of real fruit flavor and texture.
- Cream cheese (8 ounces, softened): Forms the velvety base for the frosting, lending a slightly tangy note.
- Unsalted butter (¼ cup, room temperature): Adds richness and smoothness to the frosting.
- Minced or pureed strawberries (4 tablespoons): Mixing fresh strawberries directly into the frosting boosts that strawberry punch.
- Powdered sugar (7 cups): Sweetens the frosting to perfection while helping create a fluffy, pipe-able texture.
- Lemon zest (zest of 1 lemon): Adds brightness and a subtle citrus lift that balances the sweetness beautifully.
How to Make Strawberry Cupcakes Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix and strawberry Jell-O mix, making sure they meld together evenly. Add the vegetable oil, water, and eggs and mix on medium speed until smooth and fluffy. The batter should have a lovely pink hue from the strawberry Jell-O, promising a flavorful bite.
Step 2: Fold in Fresh Strawberries
Gently fold in the chopped strawberries to your pink batter. This step is crucial for adding juicy bursts of strawberry flavor and a natural texture contrast that makes these cupcakes truly stand out.
Step 3: Bake the Cupcakes
Line two muffin tins with cupcake liners and pour the batter evenly to fill each cup about two-thirds full. Bake in your preheated oven for around 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting to avoid melting the creamy topping.
Step 4: Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar gradually while continuing to beat until the frosting is fluffy and holds its shape. Fold in the minced or pureed strawberries and lemon zest for an extra zing and a fresh, fruity burst in every bite.
Step 5: Frost the Cupcakes
Using a spatula or piping bag, generously frost each cooled cupcake with the luscious strawberry cream cheese frosting. This final touch is where the magic truly comes to life, transforming simple cupcakes into a showstopper dessert.
How to Serve Strawberry Cupcakes Recipe
Garnishes
To elevate these cupcakes further, garnish each one with a small fresh strawberry slice or a sprinkle of lemon zest. This not only adds color and visual appeal but also hints at the flavors inside, creating an inviting and irresistible presentation.
Side Dishes
Pair these strawberry cupcakes with a light, refreshing side like a mixed berry salad or a crisp glass of sparkling lemonade. The freshness complements the creamy, sweet cupcakes and balances the palate beautifully.
Creative Ways to Present
Try serving the cupcakes in clear glass jars or on tiered cake stands for a charming, elegant display. For a party, place mini cupcake flags or strawberry-shaped picks on top to add whimsy and fun. You can even sandwich the frosting between two cupcakes for bite-sized strawberry cupcake sandwiches that’ll wow guests!
Make Ahead and Storage
Storing Leftovers
Store leftover strawberry cupcakes in an airtight container in the refrigerator. The cream cheese frosting keeps fresh and safe for up to 3 days. This is perfect if you want to enjoy the deliciousness over a couple of days without any loss in quality.
Freezing
If you want to make these cupcakes in advance, freeze them unfrosted after baking, wrapping each cupcake tightly in plastic wrap and placing them in a freezer bag or container. They will keep well for up to 2 months. Thaw completely before adding the frosting for the best texture.
Reheating
While cupcakes are best enjoyed at room temperature, if you prefer a warmer bite, let the cupcake thaw fully and then warm it gently in the microwave for about 10 seconds. Avoid reheating the frosting directly to prevent melting.
FAQs
Can I use fresh strawberries instead of frozen?
Absolutely! Fresh strawberries work wonderfully, especially when they are ripe and sweet. Just make sure to drain them well if they are very juicy so your batter doesn’t get too wet.
Is it possible to make this recipe without Jell-O mix?
Yes, but the Jell-O mix adds a unique strawberry flavor and color that makes these cupcakes special. If you skip it, consider adding extra fresh strawberries or a strawberry extract for a similar effect.
Can I substitute cream cheese frosting with buttercream?
You can, but cream cheese frosting offers a lovely tang that balances the sweetness of the strawberry cupcakes. Buttercream is sweeter and less tangy, so the flavor profile will be slightly different.
How long do the strawberry cupcakes stay fresh?
When stored properly in the refrigerator, they stay delicious for up to 3 days. Beyond that, freshness and texture might decline.
Can I reduce the sugar in the frosting?
Yes, you can reduce powdered sugar slightly to taste, but keep in mind that it also helps achieve the frosting’s structure and sweetness. Reducing too much can affect texture and stability.
Final Thoughts
There is something incredibly special about homemade strawberry cupcakes, and this Strawberry Cupcakes Recipe captures that magic perfectly. Warm, sweet, and bursting with fresh strawberry goodness, these cupcakes are sure to brighten any occasion and bring smiles all around. Trust me, once you try making these, they’ll become a beloved staple in your baking repertoire.
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Strawberry Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful strawberry cupcakes made with a blend of white cake mix and strawberry Jell-O for an extra burst of fruity sweetness. Topped with a luscious cream cheese frosting infused with fresh strawberries and lemon zest, these cupcakes are perfect for any celebration or a special treat.
Ingredients
Cake Ingredients
- 15.25 ounces white cake mix (432 grams, 1 box)
- 3 ounces Strawberry Jell-O mix (85 grams, 1 small box)
- ½ cup vegetable oil (100 grams)
- ½ cup water (114 grams)
- 4 large eggs (200 grams, room temperature)
- ½ cup chopped strawberries (84 grams, thawed and drained if frozen)
Frosting Ingredients
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (room temperature)
- 8 strawberries (washed, hulled, dried & finely minced or pureéd to yield 4 tablespoons finely minced strawberries)
- 7 cups powdered sugar
- Zest of 1 lemon
Instructions
- Prepare the Batter: In a large mixing bowl, combine the white cake mix and Strawberry Jell-O mix thoroughly. Add the vegetable oil, water, and eggs, mixing on low speed until the ingredients are just combined. Fold in the chopped strawberries gently to incorporate evenly throughout the batter.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line two cupcake pans with paper liners and evenly distribute the batter into 24 cupcake cups, filling each about 2/3 full. Bake for approximately 20 minutes, then rotate the pans for even baking and continue baking for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, about a cup at a time, beating until smooth and fluffy. Mix in the finely minced or pureéd strawberries and lemon zest until well combined.
- Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese and strawberry frosting evenly on top of each cupcake. Optionally, garnish each with a small strawberry slice or additional lemon zest for presentation.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth batter and frosting consistency.
- Ensure frozen strawberries are fully thawed and drained to avoid excess moisture in the batter.
- If fresh strawberries aren’t available, substitute with frozen but thawed strawberries for both batter and frosting.
- For a more intense strawberry flavor, you can add a few drops of strawberry extract to the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
