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Strawberry Cupcakes (Doctored Cake Mix)

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These Strawberry Cupcakes use a cake mix base with the addition of real fruit for an extra punch of flavor!

cake mix strawberry cupcakes

These strawberry cupcakes are high on the list of most requested 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 Cake Mix Cupcakes

cake mix strawberry cupcake recipe

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.

cake mix strawberry cupcakes with cream cheese 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

  1. 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.
  2. Do not over mix the batter. The shortened reason why you should be careful? If you over mix you will have a dense cake.
  3. Use a cookie scoop. Using a scoop to get your batter into your liners ensures even cupcake sizes.
  4. 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.
  5. 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.


cake mix strawberry cupcakes easy recipe

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!

strawberry cake mix hack cupcakes

Like this recipe? You will love my Peach Cupcakes with Cinnamon Frosting, Carrot Cake Cupcakes, and Red Velvet Cupcakes!

5 from 1 vote
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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!

Servings 24 cupcakes

Ingredients

  • 1 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

  1. Preheat your 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 cooled.

  5. Frosting: Cream together the cream cheese, butter, and powdered sugar. Add the 1/4 cup pureed strawberries and mix until combined. Stir in the heavy cream a little at a time and whip until a thick consistency is formed.

Strawberry Cupcakes

 

 

 

 

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Comments

  2. 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!

    Reply

  3. 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.

    Reply

    • You doctor GF cake mixes successfully? Im always scared to because Im not sure what the difference in the flours will result in!

      Reply

      • 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!

        Reply

  10. 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!

    Reply

  12. 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

    Reply

    • 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.

      Reply

    • 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!

      Reply

    • 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

      Reply

    • 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.

      Reply

  13. Love the cupcakes … Just made them. Icing is delicious just need a little thicker consistency for the piping … Any suggestions ?

    Reply

    • 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.

      Reply

  14. 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?

    Reply

    • 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?

      Reply

  16. Best strawberry cupcakes ever! Made a double batch of these for a co-worker’s baby shower and no one could eat just one!

    Reply

  17. 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!

    Reply

    • White cake mix is recommended over the strawberry flavored one. You start to get a more processed flavor if you substitute.

      Reply

      • 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.

        Reply

  19. 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!!!

    Reply

  20. 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

    Reply

  21. 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.

    Reply

  22. 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.”

    Reply

  23. Do you follow instructions on the cake mix first? Or just dump the cake mix in and not follow their instructions?? Thanks

    Reply

  24. 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!!

    Reply

  25. 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. 🙁

    Reply

    • 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.

      Reply

  26. 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!

    Reply

    • 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!

      Reply

      • 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?

        Reply

    • Instant jello. I’m not positive, but I don’t believe they have a cook and serve strawberry jello.

      Reply

  29. 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.

    Reply

  31. 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!

    Reply

  32. 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?

    Reply

    • 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.

      Reply

  33. 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!!!

    Reply

    • 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.

      Reply

  36. These look delicious!!! Was looking at the frosting ingredients and saw the 6 cups of powdered sugar. Is that a typo??

    Reply

    • 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.

      Reply

  37. 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!

    Reply

    • 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.

      Reply

    • 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

      Reply

  39. 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.

    Reply

    • 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.

      Reply

  40. 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!

    Reply

  41. 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?

    Reply

    • 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!

      Reply

  42. I wonder if some of these ladies whose cupcakes fell used strawberries in juice rather than individually frozen strawberries.

    Reply

  43. 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.

    Reply

  46. 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

    Reply

  48. 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?

    Reply

  49. 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.

    Reply

  50. 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!

    Reply

  51. 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.

    Reply

  52. 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.

    Reply

  53. 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!!

    Reply

  54. 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!

    Reply

    • Great question. I’m not sure that it will have the exact same flavor but don’t see a reason it wouldn’t work.

      Reply

    • 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.

      Reply

  56. 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!

    Reply

  57. 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!

    Reply

    • 16.25 oz is the size I use. Thanks for pointing out the different sizes, Kim. I’ll add that to the recipe notes.

      Reply

  58. 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!!

    Reply

    • 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. 🙂

      Reply

  59. 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

    Reply

    • Hi Hope,
      I’m sorry you had trouble with the recipe. I would love to help troubleshoot and figure out what went wrong.

      Reply


  60. 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

    Reply

  61. 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!

    Reply

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