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
Scale
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.
