Strawberry Cupcakes
This post may contain affiliate links.
Strawberry Cupcakes are the perfect mix of easy and delicious! This recipe starts with a boxed cake mix but gets a major upgrade with a few simple ingredients, giving you soft, fluffy cupcakes bursting with real strawberry flavor. It’s one of the most popular recipes on my site—and for good reason! Whether you’re baking for a party or just craving something sweet, these cupcakes are a total win.
Love cake mix recipes? Me too! Be sure to try some other favorites like my Cake Mix Cookies, The Best Doctored Chocolate Cake Mix, and Butterbeer Poke Cake!
Why You’ll Love This Recipe
- Cake mix hack – A simple trick to make boxed cake mix taste homemade.
- Family-friendly baking – Easy enough for kids to help make.
- Crowd-pleasing dessert – A guaranteed hit at any gathering.
- From-scratch flavor with cake mix – Tastes bakery worthy with a few simple tweaks.
These strawberry cupcakes aren’t just a family favorite—they’re the favorite. Every year, without fail, these are the only dessert requested for every birthday in our house. And my husband? He swears they’re the best cupcakes I’ve ever made (which is saying something!). The secret? A simple cake mix gets a major upgrade with real strawberries and a few easy tweaks for the softest, fluffiest cupcakes.
Topped with a tangy cream cheese frosting, they strike the perfect balance of sweet and rich. Whether you’re baking for a birthday, a special occasion, or just because, these cupcakes are a guaranteed hit. And trust me—once you try them, they’ll become your family’s most requested treat too!
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.
Ingredients You’ll Need
This recipe keeps things easy with a boxed cake mix but levels up the flavor with a few simple additions. Here’s what you’ll need to make the best strawberry cupcakes:
- Boxed white cake mix – A quick shortcut! Adding extra flour helps compensate for the smaller box sizes due to shrinkflation.
- Flour – Just a bit to bring the cake mix back to its original volume for perfectly fluffy cupcakes.
- Strawberry Jello mix – Boosts the strawberry flavor and gives the cupcakes a pretty pink color.
- Frozen strawberries – Thawed and blended into the batter for real strawberry goodness.
- Eggs – Help create structure and a soft, moist crumb.
- Oil – Keeps the cupcakes light and tender. Use a neutral oil like vegetable or canola.
- Water – Simple but necessary to get the batter to the right consistency.
- Cream cheese – The key to a rich and tangy frosting that pairs perfectly with the sweet strawberry cake.
- Butter – Adds creaminess and stability to the frosting. Use unsalted for better control over the flavor.
- Powdered sugar – Sweetens the frosting while keeping it smooth and fluffy.
That’s it! These simple ingredients come together for bakery-worthy cupcakes that taste like they’re made from scratch—without all the extra work.
Substitutions and Variations
Want to switch things up or adjust for what you have on hand? Here are some easy swaps and fun variations to make these cake mix strawberry cupcakes your own:
- Cake Mix Swap – White cake mix works best, but you can use vanilla or even strawberry for an extra punch of flavor.
- Fresh Strawberries Instead of Frozen – If you have fresh berries, blend or mash them up to use in place of frozen. Just be sure to drain any excess liquid.
- Butter Instead of Oil – Melted butter can replace the oil for a richer flavor, but the cupcakes may be slightly denser.
- Greek Yogurt or Sour Cream – Replace half the oil with either for extra moisture and a slight tang.
- Lemon Twist – Add a little lemon zest to the batter or frosting for a bright, citrusy contrast to the sweet strawberry flavor.
- Chocolate Covered Strawberry Vibes – Mix mini chocolate chips into the batter or drizzle melted chocolate over the frosted cupcakes.
- Lighter Frosting Option – Skip the cream cheese frosting and go for a strawberry whipped cream topping for a lighter, airy finish.
No matter how you tweak them, these strawberry cupcakes are always a hit! Top them with a simple strawberry cream cheese frosting and maybe a candied strawberry for presentation and you have yourself a gourmet style cake.
Easy Strawberry Cupcake Recipe
Making these cake mix strawberry cupcakes is as easy as mix, bake, and frost! You start with a boxed cake mix but add a few key ingredients to make them taste homemade. Here’s a quick breakdown of the steps:
- Prep the oven & pans – Preheat to 350°F and line your muffin tins.
- Mix the batter – Combine the cake mix, flour, Jell-O, eggs, oil, water, and pureed strawberries. Blend until smooth.
- Bake – Fill the cupcake liners ¾ full and bake for about 15 minutes.
- Cool – Transfer cupcakes to a cooling rack and let them cool completely before frosting.
- Make the frosting – Beat cream cheese and butter until smooth, then mix in powdered sugar, pureed strawberries, and heavy cream.
- Frost & enjoy – Pipe or spread the frosting onto cooled cupcakes and dig in!
These cupcakes come together quickly but taste like you spent hours in the kitchen. Perfect for birthdays, baby showers, or just because!
Jesseca’s Recipe Review
These Strawberry Cupcakes are one of my all-time favorite recipes! They’re soft, full of real strawberry flavor, and the cream cheese frosting takes them over the top. Starting with a cake mix makes them super easy, but the little tweaks—like adding Jell-O and pureed strawberries—make them taste completely homemade.
Tip from Jesseca:
For the best flavor, thaw and blend your strawberries really well. This keeps the cupcakes from getting too dense while still packing in that fresh strawberry taste!
Storage and Make-Ahead Instructions
Storing Cupcakes: Keep cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let refrigerated cupcakes sit at room temp for 30 minutes before serving.
- Freezing Unfrosted Cupcakes: Once cooled, place in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before frosting.
- Freezing Frosted Cupcakes: Freeze on a baking sheet until firm, then transfer to an airtight container. Store for up to 2 months and thaw overnight in the fridge.
- Freezing Frosting: Store in an airtight container for up to 3 months. Thaw in the fridge, then re-whip before using.
These tips make it easy to prep ahead and enjoy cupcakes anytime!
Recipe FAQs
Yes. You can blend fresh strawberries, but if they’re extra juicy, strain out some liquid to avoid making the batter too runny.
Yes. Over the last few years companies have made cake mix boxes smaller, so adding flour helps maintain the right texture and volume. Not adding the flour will leave you with cupcakes that sink in the middle.
Absolutely! Vanilla or even strawberry cake mix works, but white cake mix gives the best neutral base for the added strawberry flavor.
Check at 13–15 minutes by lightly pressing the top—if it springs back, they’re done. A toothpick inserted in the center should come out clean or with just a few crumbs.
Yes! Pour the batter into a 9×13-inch pan and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
Chill it for 15 minutes to firm up. If it’s still too soft, mix in more powdered sugar a little at a time.
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Strawberry Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 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
Frosting
- 8 oz cream cheese (soft)
- 1/4 cup butter (soft)
- 6 cups powdered sugar
- 1-2 Tbsp heavy cream
Instructions
Cupcakes:
- Preheat your oven to 350°F (176°C). Line two standard muffin tins with cupcake liners and set aside.
- In a large mixing bowl, combine the cake mix, flour, Jell-O mix, 8 oz of blended strawberries, eggs, oil, and water. Use a whisk or an electric mixer on medium speed to blend until smooth, about 2 minutes.
- Divide the batter evenly among the lined muffin tins, filling each about ¾ full to allow room for rising.
- Place in the preheated oven and bake for 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Carefully remove cupcakes from the pan and transfer them to a wire cooling rack. Let them cool completely before frosting.
Frosting:
- In the bowl of an electric mixer, add the cream cheese and butter. Beat on medium speed for 2 minutes until well combined and fluffy.
- Scrape down the sides of the bowl, then add the powdered sugar. Mix on low speed until fully incorporated, about 2 minutes.
- Add ¼ cup of pureed strawberries and mix until evenly combined.
- Slowly add heavy cream a little at a time while beating on medium-high speed. Continue to whip for 3-5 minutes until the frosting is light, fluffy, and pipeable.
- Spread or pipe the frosting onto completely cooled cupcakes. Enjoy immediately or store in the refrigerator until ready to serve.
Video
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I am making this for a third time now. Used fresh strawberries each time, no problem. The recipe does make much more frosting than we like, so this time I’ll halve it. Many, many compliments and my 20 something’s begging for a third batch. Disappeared, inhaled , and addicting. So good!
delicious & easy! thank you for the recipe <3
Thank you, Risa! Comments like this make my day.
can I use real strawberries and if so any changes or anything else needed
Hi Melissa, I’m sure that you could use fresh strawberries. I have never tried it, so it may change the texture slightly.
I often use fresh strawberries and they work great! This is our favorite strawberry cake recipe! 24 cupcakes or 3 layers (8 inch) it’s perfect every time
These were very good. I ran out of powdered sugar so I didn’t add the heavy cream but they still turned out great. Love that it uses the entire bag of frozen strawberries. I brought them to a party and everyone loved them. Even my husband who usually only likes chocolate desserts.
I LOVE this! These are truly a family favorite. Everyone begs me to bring them to parties. Glad it’s not just my family. 🙂
I want to make this but I bought strawberry cake mix not white. will it be too sweet????? I’m trying to make this today for Easter
Hi Alisa, other cake mixes should work, but the flavor will be slightly different. I’ve never tried it with a strawberry cake mix, so I can’t be 100% sure how it will impact the overall sweetness.
I am going to make these from a strawberry cake mix..leave jello out, add fresh strawberries (coat them first so they don’t sink).
You’ll have to let us know how they turn out, Geri.
Thank you Jessica, I’m making these for my mother’s 90th birthday and I have to get up early to travel and that will make my day go a little easier 😊 I can’t wait to make these!
Hi Linda, I hope you love these cupcakes as much as we do! And please tell your mother Happy Birthday from the One Sweet Appetite family.
Can I prepare the frosting a day ahead?
Hm, I haven’t tried but I don’t see a reason why not. I’d keep it stored inside an airtight container inside the refrigerator. Take it out 30-60 minutes before you are ready to use a whip for a minute or two to help remix the ingredients.
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.
Also used SF big box jello gelatin mix to minimize sugar.
Thank you for that tip, Kate.
I LOVE when people add their helpful tips. Thanks, Kate! Can’t wait to try this recipe with your suggested edits.
QUESTION: In Jello INSTANT OR REGULAR in STRAWBERRY CAKE MIX CUPCAKE RECIPE?
@Nicky D, Just realized this is not pudding. Sorry.
how much puree in cups do you actually use for the cake mix ?
About 1 1/4 cups
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!
I am so glad you love them! Tell your daughter happy birthday!
Are we supposed to put in the full eggs or just the egg white?
The full egg.
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.
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.
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….
Happy birthday!!
do you make the actual Jell-O and then put it in or is it straight Jell-O powder into the mixing bowl?
Great question, it is just the jello mix added to the cake batter.
@Jackie, straight powder
Made these for my cousins bday and topped it off with a white chocolate buttercream icing. Everyone loved them!!
What a great idea! That sounds delicious.
For the strawberries, did you use whole unsweetened frozen or the kind that are sugared and frozen?
I’ve used both but prefer the unsweetened.
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.
A 15.25 oz box. I’ll add that to the recipe. Great call out, thanks!
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!
Good catch. Just one box of cake mix. It looks like I accidentally typed it twice.
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
I’m glad you love them as much as we do! Thanks for taking the time to rate my recipe, Stacy!
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
Hi Hope,
I’m sorry you had trouble with the recipe. I would love to help troubleshoot and figure out what went wrong.
Is she at a higher elevation? Be sure to look at the cake mix for higher altitude adjustments..I am at 5600’ elevation and ALWAYS have to adjust baking ingredients or things flop.
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!!
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. 🙂
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!
16.25 oz is the size I use. Thanks for pointing out the different sizes, Kim. I’ll add that to the recipe notes.
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!
Fresh strawberries would work just fine. :0)
Do you think I could make these ahead and freeze them? With or without the icing? Anyone tried?
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.
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!
Great question. I’m not sure that it will have the exact same flavor but don’t see a reason it wouldn’t work.
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!!
I’m so glad to hear you loved them, Kerri! They are one of our favorites.
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.
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.
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!
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.
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?
Do you have to refrigerated the cake
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
Can you use real strawberries in place of the frozen?
I’ve actually never tried. I know that the juices do add to the flavor.
Can this recipe be used as a cake? Thanks!!
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.
I wonder if some of these ladies whose cupcakes fell used strawberries in juice rather than individually frozen strawberries.
That’s a great observation. Maybe something for everyone to consider before starting! Thanks Margaret.
I used frozen strawberries (no juice) and mine sank 🙁
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?
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!
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!
You can try milk but the end result might be slightly different.
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.
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.
Thank you for replying Jessica. I think I will try both just to see the difference 🙂
White cake mix is better because white cake mix doesn’t have any flavor.
Do you use frozen strawberries with or without sugar to make your purée?
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.
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
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!
These look delicious!!! Was looking at the frosting ingredients and saw the 6 cups of powdered sugar. Is that a typo??
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.
Could I use fresh strawberries and is the jello powder regular or the strawberry creme one? Thanks!
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.
What brand of jello did you use?
I used the Jell-O brand.
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!!!
I’m so glad you liked them!
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?
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.
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!
Can I use fresh strawberries instead of frozen?
I don’t see why you wouldn’t be able to.
I’ve made its with fresh strawberries and puréed it and it came out so delicious!!! It works
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.
Does it need to be instant or cook and serve jello?
Instant jello. I’m not positive, but I don’t believe they have a cook and serve strawberry jello.
Do you need the jello?
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!
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?
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!
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. 🙁
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.
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!!
Do you follow instructions on the cake mix first? Or just dump the cake mix in and not follow their instructions?? Thanks
Do not follow the instructions on the box. Use only the directions in the post.
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.”
I agree! Isn’t that icing divine?!
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.
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
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!!!
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/
Want to make this today. Only have strawberry cake mix. Will it work?
White cake mix is recommended over the strawberry flavored one. You start to get a more processed flavor if you substitute.
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.
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!
Best strawberry cupcakes ever! Made a double batch of these for a co-worker’s baby shower and no one could eat just one!
I’m going to make these today ! i was wondering how many cupcakes does this recipe make?
24 cupcakes. Maybe a few more depending on how full you fill your liners.
Did you still follow the directions for the cupcakes off the box or just used the mix?
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?
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?
Love the cupcakes … Just made them. Icing is delicious just need a little thicker consistency for the piping … Any suggestions ?
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.
What a smart tip! Thank you for sharing, Amy.
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
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.
Do you need the jello?
Can butter be used instead of oil and milk instead of water?
I have never tried those substitutions so I wouldn’t be comfortable with an answer.
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!
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
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.
Thank you for taking the time to comment, Brianne! I’m glad you’ve had success with this sweet flavor.
I made these today. ..AMAZING!! Thank you for sharing, I was the hit at the party:)
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!
These sound amazing!! Thanks for sharing!
I LOVE doctoring cake mixes. This one looks incredible!
Oh Jesseca these look so delicious! I just love strawberry cake and these look like something I could make – yum!
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!
I really liked the way you frosted/decorated these. 🙂
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.
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.
You doctor GF cake mixes successfully? Im always scared to because Im not sure what the difference in the flours will result in!
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!
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!
They are so pretty and I bet they tasted pretty wonderful! Love the frosting. Mmm… Pinning!!
Can I use supream strawberry cake mix instead of white?
For this recipe I recommend using only white cake mix.
Do you use all purpose or self rising flour
I use all-purpose
Have you made this into a layer cake? We love these cupcakes but. My daughter is begging for a cake for her birthday.
Yes. I made 2 9 inch pans and baked them for about 20-30 minutes.