These Strawberry Cupcakes use a cake mix base with the addition of real fruit for an extra punch of flavor! Top with a homemade strawberry cream cheese frosting for the perfect finish!
RECIPE FEATURES
- Cake Mix Hack: This recipe starts with a cake mix, but thanks to the addition of some extra ingredients you would never know!
- Bold Flavor: You will not find a more bold strawberry cake flavor.
- Family Favorite: Requested from my entire family time and time again.
These strawberry cupcakes are high on the list of most requested, AND are included in the TOP Dessert Recipes on my site, but they have a secret… They start with a white cake mix.
Insert your gasps here.
I promise even from scratch bakers will fall in love with the bold flavor of this little cake. The addition of jello and fresh fruit really jazz things up and give these a wonderful strawberry taste! A cream cheese frosting (with the addition of more fruit) tops things off giving them the perfect finish!
STRAWBERRY CUPCAKE INGREDIENTS
Doctored cake mix recipes are totally in. They are so simple to make and are almost fool proof. I have seen countless cookbooks and bloggers adding fun twists on the classics. This is mine. This strawberry cupcake with Jell-O is too good not to try!
- White boxed cake mix: The powder NOT mixed with anything.
- Strawberry Jell-O: Again, the powder. Do not mix this with water.
- Strawberries: From the freezer section but thawed.
- Cream Cheese: For the frosting
For a full list of ingredients and measurements see the recipe card below.
HOW TO MAKE STRAWBERRY CUPCAKES WITH A CAKE MIX
- Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
- Place the first 7 ingredients into the bowl of an electric mixer. Blend on medium speed until smooth.
- Divide into you prepared cups filling 3/4 full.
- Bake for 15 minutes or until a toothpick comes out clean.
- Remove from the pan and allow to cool completely before frosting.
They puff perfectly and have a gorgeous red color.
Top them with a simple strawberry cream cheese frosting and maybe a candied strawberry for presentation and you have yourself a gourmet style cake.
5 TIPS FOR BAKERY WORTHY CUPCAKES
- Bring your ingredients to room temperature. This one seems silly, especially when you are using a cake mix, but is super important. Room temp ingredients help everything blend and combine together leaving you with a smooth batter ready for the oven. It is even more important with the frozen strawberries in this recipe. They need to be THAWED or your cupcakes will sink.
- Do not over mix the batter. The shortened reason why you should be careful? If you over mix you will have a dense cake.
- Use a cookie scoop. Using a scoop to get your batter into your liners ensures even cupcake sizes.
- Preheat your oven. I get pretty impatient and have been known to stick my cupcakes in the oven before it is ready. The result is almost always under or over baked cupcakes. Let your oven heat up to the right temperature before starting.
- Remove your cupcakes from the pan right away and cool completely before frosting. Your cupcakes will continue to bake as they sit in the hot pan. Pop them out onto a cooling rack. Also, avoid frosting until they are cooled completely. This will help your frosting stick and keep it from melting.
Is the pink color perfect for spring? The leftovers filled our house with a wonderful berry smell and had me craving cupcakes for days after! Try them out and let me know what you think!
More AMAZING Cupcakes to try:
Like this recipe? You will love my:
- Peach Cupcakes with Cinnamon Frosting
- Carrot Cake Cupcakes
- Red Velvet Cupcakes
- Smore Cupcakes
- Buttermilk Cupcakes
- Strawberry Whipped Cream
- German Chocolate cupcakes
- Blackberry Lemonade Cupcakes
- Chocolate Peanut Butter Cupcakes
- Strawberry Cupcakes with Whipped Cream Frosting
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Strawberry Cake Mix Cupcakes
These Strawberry Cupcakes use a cake mix base with the addition of real fruit for an extra punch of flavor! Top with a homemade strawberry cream cheese frosting for the perfect finish!
Ingredients
- 1 15.25 oz box white cake mix
- 1/4 cup flour
- 3 oz package strawberry Jell-O
- 10 oz frozen strawberries thawed and pureed in a blender. 1/4 cup reserved for the frosting.
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 8 oz cream cheese soft
- 1/4 cup butter soft
- 6 cups powdered sugar
- 1-2 Tbsp heavy cream
Instructions
Cupcakes:
- 1. Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
- 2. Place the first 7 ingredients into the bowl of an electric mixer. Blend on medium speed until smooth.
- 3. Divide into you prepared cups filling 3/4 full.
- 4. Bake for 15 minutes or until a toothpick comes out clean.
- 5. Remove from the pan and allow to cool completely before frosting.
Frosting:
- 1. Add the cream cheese and butter into the bowl of an electric mixer. Beat on medium speed for 2 minutes, or until combined.
- 2. Scrape the sides of the bowl. Add the powdered sugar and mix on low until combined, about 2 more minutes.
- 3. Stir 1/4 cup pureed strawberries and mix until combined.
- 4. Add the heavy cream a little at a time and whip until a thick consistency is formed. Continue to beat 3 to 5 minutes or until soft and creamy.
- 5. Top onto your cooled cupcakes.
Notes
Nutrition
Equipment
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Comments & Reviews
Kate R says
Yum. I made with only 1/4 cup oil & made 1/2 cupcakes & 1/2 mini cupcake size. (With 4 whole eggs there was plenty of fat.). Even without icing they were moist & delicious.
Will try peach & cinnamon version next.
Kate R says
Also used SF big box jello gelatin mix to minimize sugar.
Jesseca says
Thank you for that tip, Kate.
Jesseca says
I LOVE when people add their helpful tips. Thanks, Kate! Can’t wait to try this recipe with your suggested edits.
Nicky D says
QUESTION: In Jello INSTANT OR REGULAR in STRAWBERRY CAKE MIX CUPCAKE RECIPE?
Nicky D says
@Nicky D, Just realized this is not pudding. Sorry.
denise says
how much puree in cups do you actually use for the cake mix ?
Jesseca says
About 1 1/4 cups
Connie says
I made these last month for my daughter’s 30th birthday. I used store bought icing and added chocolate skulls I made to the top with pearls to dress them up. They were “Death to My 20’s” cupcakes. I had no problems with sinking or anything. They were perfect! Everyone loved them. Thank you so much for the recipe! I’m making them tomorrow to take to work for Halloween. I’m being brave and making the icing this time. Thanks again!
Jesseca says
I am so glad you love them! Tell your daughter happy birthday!
Neisymar Ortiz says
Are we supposed to put in the full eggs or just the egg white?
Jesseca says
The full egg.
Naomi Scott says
If you substitute a strawberry cake mix for the white, would you adjust anywhere else in the recipe? Jonesing for something sweet & no white cake mix in the pantry.
Jesseca says
I couldn’t confidently say how the flavors would play out with that substitute. I haven’t tried it. Maybe take out the jello? But, I’m not sure if that will change the texture or cause sinking.
Terry Canaday says
Made these today and they smell and taste delicous…. making them for my grandaughters birthday for Saturday January 23rd/2021 she will be five yrs old, going with rainbow butter cream icing….
Jesseca says
Happy birthday!!
Jackie says
do you make the actual Jell-O and then put it in or is it straight Jell-O powder into the mixing bowl?
Jesseca says
Great question, it is just the jello mix added to the cake batter.
Debra says
@Jackie, straight powder
Kristi says
Made these for my cousins bday and topped it off with a white chocolate buttercream icing. Everyone loved them!!
Jesseca says
What a great idea! That sounds delicious.
Pam Leafblad says
For the strawberries, did you use whole unsweetened frozen or the kind that are sugared and frozen?
Jesseca says
I’ve used both but prefer the unsweetened.
Pam Leafblad says
One more question. What size cake mix did you use? Recipe are so hard now that the cake mix size has changed! Thanks so much.
Jesseca says
A 15.25 oz box. I’ll add that to the recipe. Great call out, thanks!
Melinda Castellano says
Does this recipe call for 2 boxes of cake mix? I’m not sure if that’s what the 1 box 1 box means? Making today so help!
Jesseca says
Good catch. Just one box of cake mix. It looks like I accidentally typed it twice.
Stacy says
We made these cupcakes for a Halloween party this weekend and they were a hit! I made sure that I used frozen berries that thawed completely and also added a few minutes to the baking time as suggested by a different comment.
They were tasty. I can not wait to make them again
Jesseca says
I’m glad you love them as much as we do! Thanks for taking the time to rate my recipe, Stacy!
Hope says
Tried twice, both came out very chewy and sunken in. Tried the suggestion of adding 5 tbsp of flour to the second batch but still came out the same. Super bummed. Have to go buy cupcakes in the morning for daughters birthday cause now I’m out of time
Jesseca says
Hi Hope,
I’m sorry you had trouble with the recipe. I would love to help troubleshoot and figure out what went wrong.
Ellise Jett says
Just an update… I’ve been making your recipe for several years now, and these cupcakes are still a hit, both at home and everywhere I take them!! I did have a slight problem with sinking in the middle, but I corrected it by baking the cupcakes a little longer. Other than that, they are perfect in every way!! They bring back memories of my mother’s strawberry cake she used to make for Valentines Day in the heart-shaped pans. The icing didn’t stay on the cake very well, but oh my, it was good! These are better, I think!!
Jesseca says
Hi Ellise! I am so glad to hear you love this recipe as much as we do! Thank you for the tip on how to keep them from sinking in the middle. 🙂
Kim says
I am getting ready to try this recipe. I have 2 white cake mixes that are different brands. (Both name brand.) One is 15.25 oz. and the other is 16.25 oz. I am wondering if that may be the issue with cupcakes falling? Would I use the 16.25 oz mix? I am making these for a graduation party this weekend but want to make sure I have it right before I bake tons of them later this week….Thanks!
Jesseca says
16.25 oz is the size I use. Thanks for pointing out the different sizes, Kim. I’ll add that to the recipe notes.
Erica says
Hi! I just came about this recipe and can’t wait to try it. The only thing is that I have fresh strawberries instead of frozen. Would it make any difference in the recipe? Thanks!
Jesseca says
Fresh strawberries would work just fine. :0)
Rachel says
Do you think I could make these ahead and freeze them? With or without the icing? Anyone tried?
Jesseca says
Yes. I made these for a wedding without the icing and froze them in freezer safe bags. I let them come to room temperature and frosted them with no problems.
Christi says
These look delicious! I accidentally bought strawberry box cake mix instead of white. Do you think it will still work and be ok? Or too much strawberry? Thanks!
Jesseca says
Great question. I’m not sure that it will have the exact same flavor but don’t see a reason it wouldn’t work.
Kerri says
My niece and I made these for a party she was having and the cupcakes turned out so moist and full of flavor. The icing was delicious and matched perfect with the cupcakes. Yum!!
Jesseca says
I’m so glad to hear you loved them, Kerri! They are one of our favorites.
Margaret says
Never got back after the wedding last August! We made 5 different kinds of cupcakes where all but one started with boxed cake mixes and got dressed up. The strawberry cupcakes were absolutely delicious. They might have settled just a bit but the consistency was still more than agreeable. The favs of the day was a chocolate cupcake with salted caramel frosting. We also did carrot cake with cream cheese, ( that was from scratch), vegan pumpkin with chocolate frosting, white gluten free with lemon frosting, and the strawberry, which was the brides favorite. It was a great success.
Stephanie says
These were pretty bad. It started out with lumpy batter, tried to get it smooth with my Kitchen Aid but it didn’t work. Still tried to bake them. They looked beautiful while baking but as soon as I pulled them out of the oven after 15 minutes they completely sank. I tasted them anyway and the taste was weird and gummy. A total waste of money, unfortunately.
Jeanette says
I just wanted you to know that back in 2015 I ran across your recipe and have loved it since then! I have made your strawberry cupcake recipe at least 7 times. For anniversaries I use red hots on frosted cupcakes and write out each letter of Happy and the years of marriage.Everyone loves them!
Andrea says
Do you know how much purée 15 oz of strawberries makes? I already have the purée left over from making jam so I’m not starting with a frozen amount that can be measured in ounces.
Monique says
I see people asking about removing the Jello. Did it work without jello? Also, do you make the actual Jell-O and then put it in or is it straight Jell-O powder into the mixing bowl?
Lisa says
Do you have to refrigerated the cake
Shelby says
I just made these cupcakes, & I must say, they look & smell fabulous!! I haven’t tried them yet, but I’m sure they taste as great as they look! The recipe makes exactly 24 cupcakes! I didn’t have a problem with the cupcakes sinking.. I made sure my strawberries were completely thawed, & I measured out 12 oz of puree for the cupcakes! I haven’t made the frosting this time around, I’m just going to use a store bought cream cheese icing. I wanted to nail the cupcakes before venturing into making icing, too! Thank you for such a wonderful recipe! I just wasn’t happy with the store bought strawberry cake.. it was just too.. artificial! haha
Taylor says
Can you use real strawberries in place of the frozen?
Jesseca says
I’ve actually never tried. I know that the juices do add to the flavor.
Stephanie says
Can this recipe be used as a cake? Thanks!!
Margaret says
I wondered myself and haven’t actually tried this recipe yet. Saturday for a Sunday wedding! I’ll let you know. I did get the individual berries.
Margaret says
I wonder if some of these ladies whose cupcakes fell used strawberries in juice rather than individually frozen strawberries.
Jesseca says
That’s a great observation. Maybe something for everyone to consider before starting! Thanks Margaret.
Stephanie says
I used frozen strawberries (no juice) and mine sank 🙁
Jessica says
This recipe looks amazing! Would I be able to make this as mini cupcakes? If so should I make any adjustments with ingredients or cook time/temp?
Jesseca says
Yes! We’ve made it a few times in mini cupcake form. I’d just check them around 8-10 minutes and if a toothpick comes out clean you are all set!
Amber says
Hello! I am about to tackle this recipe and realized I don’t have he heavy cream for the frosting. What can I substitute? Google wasn’t very helpful. Thank you!
Jesseca says
You can try milk but the end result might be slightly different.
Liona Lopez says
I want to make these, but only have yellow cake mix on hand. Does it change the flavor at all? Btw, these look amazing and I cannot wait to try it.
Jesseca says
I have never actually tried to make them with yellow cake mix. It might alter the flavor a bit so I’m not sure how they will taste.
Liona says
Thank you for replying Jessica. I think I will try both just to see the difference 🙂
Lexi Camacho says
White cake mix is better because white cake mix doesn’t have any flavor.
Kim says
Do you use frozen strawberries with or without sugar to make your purée?
Jesseca says
I’ve used both and prefer the ones without. Sometimes it’s hard to find though. Make sure the strawberries are thawed completely or your cupcakes will sink.
Lexi Camacho says
You can do both but I’d prefer to put no sugar cause the icing is already really sweet. But if your talking about the cake then no still unless you want more of a sugary flavor and not really strawberry
Jeanette says
I really enjoyed making these for someone’s bridal shower. Huge success! Made little tweeks and went with a buttercream icing. I am trying these again and making lemonade icing next time. Thank you!
Sereen says
These look delicious!!! Was looking at the frosting ingredients and saw the 6 cups of powdered sugar. Is that a typo??
Lexi Camacho says
No it’s not. I used 4 cups because that’s all I had so I did and my frosting wasn’t as thick so I’m guessing if you put 6 cups it would make it thicker. But then when I put 4 cups it was already really sweet so it’s up to you. Already sweet and watery or Very sweet and thick.
Vicky says
Could I use fresh strawberries and is the jello powder regular or the strawberry creme one? Thanks!
Jesseca says
I’ve never used fresh strawberries but I’m assuming that you could. And we’ve tried both jell-o’s and prefer the regular.
Sereen says
What brand of jello did you use?
Jesseca says
I used the Jell-O brand.
Lacy Acy says
Can I first just say THANK YOU for sharing this recipe!!! I have been baking, and baking, and baking and haven’t found a strawberry cupcake recipe yet that I liked until this one!!! All the others either baked away from the liners or weren’t strawberry enough. This one. THIS ONE was PERFECT! Mounds of pure perfection! The cupcakes didn’t sink and oozed of strawberry flavor. Hats off too ya, my dear!!!
Jesseca says
I’m so glad you liked them!
Erin B. says
Does anyone know how much longer I should bake this recipe if I’m doing it as a cake instead of cupcakes, like the directions show?
Jesseca says
I’d check it at 30 minutes and go from there. I’ve never made it as a cake before so I’m not sure how long it would need.
Kari h says
Mine also fell. I followed the link that you posted and I’ve never had an issue with my oven temp being off. I haven’t made the frosting yet…I’m hoping it works and I can fill in the ‘divits’ with frosting!
Yolanda Casso says
Can I use fresh strawberries instead of frozen?
Jesseca says
I don’t see why you wouldn’t be able to.
Lexi Camacho says
I’ve made its with fresh strawberries and puréed it and it came out so delicious!!! It works
Helenavera says
Hi,
Going to make for my hubby’s birthday but I can’t eat cream cheese. Wondering if I could substitute frosting for regular vanilla?
Thanks.
Rachel says
Does it need to be instant or cook and serve jello?
Jesseca says
Instant jello. I’m not positive, but I don’t believe they have a cook and serve strawberry jello.
Rachel says
Do you need the jello?
Jesseca says
I have never tried to make it without the jello, but don’t see why it wouldn’t work. Let us know if you try it out!
KaYla says
I am making these for work and I could not find instant strawberry jello anywhere!!! Has anyone tried it with the regular cook and cool jello and if so did they turn out okay?
Ellise Hunter says
I have made this recipe several times, and it’s the best strawberry cake/cupcake I’ve ever had! Everyone who has eaten these have loved them! Also, I have not had any of the problems with them that others have posted. They are exceptional, and I thank you for pinning them!
Ange says
Just made these. While the flavor of the cupcakes is good- mine also fell and I needed to cook them longer- approx 20 minutes. My icing is also a hot mess. Super thin- don’t think I can salvage it. So much for pink cupcakes for my daughter’s bday party. 🙁
Ellise Hunter says
I’ve made the icing several times without fail. Maybe you didn’t beat it long enough? I think that’s the purpose of the 2 tablespoons of heavy whipping cream. It makes it thicker and holds together nicely when piped onto the cupcakes.
Teresa says
This recipe looks delicious & it will be perfect addition to my daughter’s Hello Kitty party this weekend! My only question is the extra liquid from the frozen strawberries once thawed. Do I drain the access liquid before pureeing, or puree the liquid with the strawberries into the batter?
Thanks so much!!
Sara says
Do you follow instructions on the cake mix first? Or just dump the cake mix in and not follow their instructions?? Thanks
Jesseca says
Do not follow the instructions on the box. Use only the directions in the post.
Sarah Robson says
Oh my goodness, that icing (or frosting) is the best! I could eat spoonfuls of it…in fact, I AM eating spoonfuls of it :). I made the cupcakes for my kids and hubby for Valentine’s day. We love the cupcakes–but we all agree the icing “takes the cake.”
Jesseca says
I agree! Isn’t that icing divine?!
Tamah DePriest says
Since it’s nearly Valentine’s Day, I wanted to make a pretty pink cupcake for my daughter to take to her Girl Scout’s meeting. I found this recipe and followed it to the letter. They turned out perfect and were delicious! Thanks for a great recipe.
Maggy says
Hi Jesseca, thanks for sharing this delicious recipe.
I used this recipe to make cupcakes yesterday and followed the instructions, i baked them though for almost 18min and checked them with a toothpick and it came out clean, so the batter was fully cooked. The cupcakes taste amazing but I’m not sure if i got the right texture. The cupcakes were VERY moist and the top was very wet.. I stored them overnight in an airtight container and they got even more wet. Im gonna try the recipe again this weekend, but do you think i should cook them longer!? what about the storing, shall I store them uncovered so that the top dries out. Tnx
Sasha Willard says
Makin these right now at midnight for my daughter’s fifth birthday and they are sinking terribly. So upset. Should’ve just left the box mix alone and made it as-is. Ugh!!!
Jesseca says
I’m sorry they didn’t work out for you. I have made these several times over the years and haven’t ran into this problem. However, after a quick internet search I cam across this post that might be able to help you out next time.
https://www.bhg.com/advice/food/baking/why-do-my-cupcakes-and-cakes-fall-after-theyve-cooled/
JARI says
Want to make this today. Only have strawberry cake mix. Will it work?
Jesseca says
White cake mix is recommended over the strawberry flavored one. You start to get a more processed flavor if you substitute.
Terea says
Thanks for sharing this option of strawberry deliciousness. Can I substitute the white cake box mix for yellow cake box mix? I’m using the sugar free cake mix for a more diabetic friendly option (I like cake too lol) and unfortunately it’s only limited to yellow and chocolate.
Cristina says
Made them for my granddaughter’s birthday and they came out PERFECT!!! it was a huge hit, and people couldn’t stop eating them. The icing was perfect as well. Definitely our” family recipe” now! 🙂 thank you so much for sharing!
Shawna says
Best strawberry cupcakes ever! Made a double batch of these for a co-worker’s baby shower and no one could eat just one!
huda says
I’m going to make these today ! i was wondering how many cupcakes does this recipe make?
Jesseca says
24 cupcakes. Maybe a few more depending on how full you fill your liners.
Alisa says
Did you still follow the directions for the cupcakes off the box or just used the mix?
Karrie says
Sugsr and Spice, I had the same problem! The cupcakes were amazing but the frosting was thin and messy when piping. The flavor of the frosting was spot on though! I would love to make them again with a thicker frosting. Suggestions?
Jesseca says
There are a couple things you can do to get a thicker consistency… You can reduce the amount of strawberry puree or add additional powdered sugar. Are you making sure you whip it well after you add the heavy cream?
Sugar and Spice says
Love the cupcakes … Just made them. Icing is delicious just need a little thicker consistency for the piping … Any suggestions ?
Amy says
You can put the frosting in the fridge for about 15 mins after it’s made.. place it in the bag to pipe and if it starts to soften (due to the heat of your hands), you can place the piping bag in the fridge for 10 mins or so to firm it back up. This is what has always worked for me when my cream cheese frostings seem a bit soft.
Jesseca says
What a smart tip! Thank you for sharing, Amy.
Chelsi Brashears says
Hi, I made these today exactly as the instructions specified, and for some reason when the cupcakes come out of the oven, they fell! I checked a couple of them with toothpicks, and they were definitely done, but sure enough they just sunk to the bottom. Any idea what could’ve caused this? They look delicious and I hope to try this recipe again!
-Chelsi
Jesseca says
I’ve never had that problem. I’ll post this on my social media and see if any of my readers have any suggestions as to why they sank.
Rachel says
Do you need the jello?
Michelle says
Can butter be used instead of oil and milk instead of water?
Jesseca says
I have never tried those substitutions so I wouldn’t be comfortable with an answer.
Bre says
I to am making these right now and so far 3 dozen have fallen in. I added a little flour to see if that would help so fingers crossed!
Lori Lewis says
I realize this is years too late, but all cake mixes have been downsized so add 5-6 tablespoons of flour to this and any enhanced cake mix recipe and it should be fine. I got this tip from the Cake Mix Doctor and it works well for me
Brianne says
That happens because the strawberry purée and the jello make the cake very moist, you get a denser cupcake vs when you use just the box mix there isn’t that extra heavy ingredient weighing it down so they puff up. Regardless people rave for this recipe every time I make it.
Jesseca says
Thank you for taking the time to comment, Brianne! I’m glad you’ve had success with this sweet flavor.
Renee says
I made these today. ..AMAZING!! Thank you for sharing, I was the hit at the party:)
Holly C. says
I always choose chocolate when it come to cupcakes, but I LOVE strawberries and cream cheese. I’m going to have to give these a try. Beautiful pictures too!
Lindsay @Artsy-Fartsy Mama says
These sound amazing!! Thanks for sharing!
Debra says
I LOVE doctoring cake mixes. This one looks incredible!
Summer says
Oh Jesseca these look so delicious! I just love strawberry cake and these look like something I could make – yum!
Aimee @ Like Mother Like Daughter says
I am definitely not above using cake mixes when the time is right and these look like the perfect use of a cake mix. YUM!
Becky @ Project Domestication says
I really liked the way you frosted/decorated these. 🙂
Jonie @ Just Between Friends says
I love a good doctored cake mix. It makes me feel like I am making something awesome without having to spend too much time in the kitchen. thanks for the recipe. I will have to try it out sometime.
Leanne says
I start with cake mixes a lot especially when I’m making anything gluten free. It’s so much easier than buying all the different types of flour. These look delicious and I love the frosting.
julie says
You doctor GF cake mixes successfully? Im always scared to because Im not sure what the difference in the flours will result in!
Jesseca says
I’m not super familiar with GF cake mixes so I’m not sure how it would turn out. I’m sorry I can’t help more!
Amy | The Happy Scraps says
I’m not a huge cake lover, but cupcakes always sound and look more appetizing to me than cake does. I love that this sounds easy enough because it starts with a cake mix, and adding real strawberries! Genius! And lets not get started on the frosting! Strawberry Cream Cheese frosting. I would eat the whole bowl before it even got on the cupcakes. 🙂 Pinned!
Yvonne @ TriedandTasty says
They are so pretty and I bet they tasted pretty wonderful! Love the frosting. Mmm… Pinning!!
Brenda vetter says
Can I use supream strawberry cake mix instead of white?
Jesseca says
For this recipe I recommend using only white cake mix.
Kristen Newsom says
Do you use all purpose or self rising flour
Jesseca says
I use all-purpose
Amber says
Have you made this into a layer cake? We love these cupcakes but. My daughter is begging for a cake for her birthday.
Jesseca says
Yes. I made 2 9 inch pans and baked them for about 20-30 minutes.