I tried to find a good strawberry cupcake recipe and couldn't find one, so I finally came up with one of my own that everyone loves. This recipe is good and easy.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth. Add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes. Mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next. Spoon about 1/4 cup batter into each muffin cup.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Place cupcakes on a wire rack to cool completely.

  • Blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth. Beat cream cheese and butter into strawberries on low speed until smooth and creamy. Slowly beat confectioners' sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes.

  • Spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped. Pipe icing onto each cupcake. Top each cupcake with sliced strawberries.

Nutrition Facts

301 calories; protein 3.2g 7% DV; carbohydrates 30.8g 10% DV; fat 18.9g 29% DV; cholesterol 62mg 21% DV; sodium 229.7mg 9% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2017
I've never rated anything on this site until now. I've made it as a cake not cupcakes and turned out great! Made as is except used fresh strawberries instead. One of the best desserts I e ever made! Read More
(10)

Most helpful critical review

Rating: 3 stars
09/30/2019
the icing was great, I did not care for the cupcakes themselves. If i make it again I think I will do it with butter instead of vegetable oil Read More
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2017
I've never rated anything on this site until now. I've made it as a cake not cupcakes and turned out great! Made as is except used fresh strawberries instead. One of the best desserts I e ever made! Read More
(10)
Rating: 5 stars
06/01/2017
Made it exactly as the recipe states and received RAVE reviews from my co-workers. Altered it when I made them again this time following the recipe but changing all things strawberry into all things Key Lime and my co-workers lost their minds with joy. This recipe rocks and I plan on trying blueberry peach and cherry cupcakes in the future! (The icing is amazing in and by itself.) Read More
(8)
Rating: 5 stars
08/05/2017
I didn't have time to do the cheesecake filling though I will next time. The cake and the buttercream with fresh strawberries was delicious according to my husband. Read More
(3)
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Rating: 5 stars
05/28/2018
I made these for my Memorial Day bbq. They were a hit and people commented on them all day! Mine weren t as pretty but who cares when they are to die for. Thanks for the amazing recipe Read More
(3)
Rating: 4 stars
02/17/2019
Cupcakes were very moist. The frosting was very good not to sweet. The cupcakes wasn t as strawberry as I would have liked. I ll add strawberry extract to the cupcake batter.. Read More
Rating: 4 stars
02/20/2019
Made into a 2 layer cake & made half the recipe for the icing. There was plenty of icing to use as a filling & to do the outside of the cake. Next time if making a strawberry cake again I'd add more strawberries to it. I didn't have strawberry extract so used part vanilla & part strawberry juice. Different texture than a regular cake. Read More
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Rating: 5 stars
05/15/2020
Used 1.5 cups powdered sugar instead of 2 and 1 tablespoon more strawberries for frosting. Read More
Rating: 3 stars
02/19/2019
Recipe calls for an 18.25 ounce package of cake mix. I could only find a 15.25 ounce package which stated that it makes 24 cupcakes. So I used 15 25 ounces Using a 1/4 measuring cup to fill I only got 18 cupcakes and not 24. I could not actually blend the strawberries in syrup with my electric mixer. Probable should puree them in a blender. Overall they were moist but other than the strawberries on top of the icing there really was no strawberry taste to the cupcake. Probably need to add strawberry extract to the cake mixture and use more of the strawberries in syrup both in the cake mixture and the icing. I will try this recipe again using 18.25 ounces of the cake mix this time instead of 15.25 ounces and add more of the syrup strawberries and the strawberry extract. I will need to buy 2 15.25 ounces of the cake mix to be able to get the required 18.25 ounces. Read More
Rating: 5 stars
02/14/2019
This recipe is fantastic! I made it without the strawberry extract in the frosting. Having this for Valentine's day tomorrow! Read More
Rating: 3 stars
09/30/2019
the icing was great, I did not care for the cupcakes themselves. If i make it again I think I will do it with butter instead of vegetable oil Read More
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