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!
Why you will love these Homemade Strawberry Cupcakes made from Strawberry Box Cake Mix
- 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 Cupcakes Recipe 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. You can use almost any brand. Our favorite is Duncan Hines, but only because it’s what my grandma used growing up. Most boxed mixes will work.
- Strawberry Jell-O: Again, the powder. Do not mix this with water. Adding flavored gelatin takes these cupcakes from good to great and boosts the flavor.
- Strawberries: These use frozen strawberries which means you can make these cupcakes all year long!
- Frosting: I love the cream cheese frosting that is listed in this recipe. However, we’ve recently started to use my strawberry whipped cream and think it is heavenly.
For a full list of ingredients and measurements see the recipe card below.
How to make Cupcakes with Cake Mix (Strawberry)
- PREP: Preheat the oven to 350 F°, 176 C°. Line two cupcake or muffin tins with paper liners and set aside for later use.
- MIX: Combine the box mix, flour, Jell-o mix, 8 oz of the blended berries, eggs, oil, and water into a large mixing bowl. Whisk, or blend with a mixer, until smooth. About 2 minutes.
- BAKE: Divide the batter between the prepared cupcake tins, filling each 3/4 full. Bake for 15 minutes, or until the top of the cupcakes spring back when touched or a toothpick inserted into the center of a cupcake comes out clean.
- FROST: Immediately remove the baked cupcakes from the pan and transfer to a cooling rack. Allow to cool completely before spreading or piping with frosting.
Top them with a simple strawberry cream cheese frosting and maybe a candied strawberry for presentation and you have yourself a gourmet style cake.
Doctored Strawberry Cake Mix tools
- Cupcake Liners: I’m a big fan of neutral cupcake liner (affiliate) colors. I feel like the star of the show should be the cake itself, but you can find dozens of color options (affiliate).
- Scoop: I’m obsessed with my cookie scoop (affiliate). I use it for cookies BUT I also use it to evenly fill cupcake liners. This ensures perfect sized cupcakes every single time.
- Airtight Container: Extend the life of your cupcakes by keeping them stored in a large airtight container (affiliate).
5 tips for bakery worthy Strawberry Cupcakes with Cream Cheese Frosting
- 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!
How to store Strawberry Cupcakes with Cake Mix
To keep cupcakes fresh, keep stored in an airtight container with a secure lid. If frosted, keep stored inside the refrigerator. The frosting has cream cheese which needs to be kept chilled.
Unfrosted, the cupcakes can be kept covered in a cool dry place. If stored properly, these cupcakes will last up to three days.
Strawberry Cupcakes Recipe FAQs
The secret to moist cupcakes lies in a combination of factors and techniques.
Over mixing the batter can lead to dense and dry cupcakes. Mix the ingredients just until they are combined and no visible streaks of flour remain. Overmixing can develop gluten, resulting in a tougher texture.
Follow the baking time and temperature specified in the recipe. Overbaking can dry out the cupcakes, while underbaking can result in a dense and undercooked texture. Check for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean or with a few crumbs, the cupcakes are ready.
By paying attention to these tips, you can greatly increase the chances of achieving moist and delicious cupcakes.
The standard cake mix will make 24 standard cupcakes or 48 mini cupcakes.
This cake mix recipe produces light and fluffy cupcakes every time, almost no-fail. However, if you want to take extra steps to ensure a fluffy cupcake you can follow the following steps:
Shift the cake mix to remove any lumps
Use room temperature ingredients to help them combine easily.
Don’t overmix the batter.
Strawberry Cupcakes with Cream Cheese Frosting
- 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
- Preheat the oven to 350 F°, 176 C°. Line two cupcake or muffin tins with paper liners and set aside for later use.
- Combine the box mix, flour, Jell-o mix, 8 oz of the blended berries, eggs, oil, and water into a large mixing bowl. Whisk, or blend with a mixer, until smooth. About 2 minutes.
- Divide the batter between the prepared cupcake tins, filling each 3/4 full.
- Bake for 15 minutes, or until the top of the cupcakes spring back when touched or a toothpick inserted into the center of a cupcake comes out clean.
- Immediately remove the baked cupcakes from the pan and transfer to a cooling rack. Allow to cool completely before spreading or piping with frosting.
- Add the cream cheese and butter into the bowl of an electric mixer. Beat on medium speed for 2 minutes, or until combined.
- Scrape the sides of the bowl. Add the powdered sugar and mix on low until combined, about 2 more minutes.
- Stir 1/4 cup pureed strawberries and mix until combined.
- 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.
- Top onto your cooled cupcakes.