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Home » Desserts » Cake and Cupcake Recipes » Strawberry Cupcakes (Doctored Cake Mix)

Strawberry Cupcakes (Doctored Cake Mix)

150 Comments By Jesseca on December 15, 2022

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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!

Strawberry cupcakes sitting on grey table with fresh strawberries

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!

Cake Mix Strawberry Cupcakes

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.

Top down shot of strawberry cake mix cupcakes

HOW TO MAKE STRAWBERRY CUPCAKES WITH A CAKE MIX

  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.

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.

three strawberry cupcakes with a fresh berry on grey table

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.

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 Cupcake Recipe

More AMAZING Cupcakes to try:

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4.38 from 56 votes

Strawberry Cake Mix Cupcakes

Created by: Jesseca

Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
24 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!

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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

Make sure the strawberries are thawed completely.

Nutrition

Serving: 1cupcake | Calories: 292kcal | Carbohydrates: 42g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 97mg | Fiber: 1g | Sugar: 38g

Equipment

Scoop
Cupcake Pan
Brown Cupcake Liners

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

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    Comments & Reviews

  1. Linda Fuiten says

    November 3, 2022

    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!

    Reply
    • Jesseca says

      November 4, 2022

      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.

      Reply
  2. Linda Fuiten says

    November 3, 2022

    Can I prepare the frosting a day ahead?

    Reply
    • Jesseca says

      November 3, 2022

      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.

      Reply
  3. Kate R says

    August 12, 2022

    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.

    Reply
    • Kate R says

      August 12, 2022

      Also used SF big box jello gelatin mix to minimize sugar.

      Reply
      • Jesseca says

        August 12, 2022

        Thank you for that tip, Kate.

    • Jesseca says

      August 12, 2022

      I LOVE when people add their helpful tips. Thanks, Kate! Can’t wait to try this recipe with your suggested edits.

      Reply
  4. Nicky D says

    June 30, 2022

    QUESTION: In Jello INSTANT OR REGULAR in STRAWBERRY CAKE MIX CUPCAKE RECIPE?

    Reply
    • Nicky D says

      June 30, 2022

      @Nicky D, Just realized this is not pudding. Sorry.

      Reply
  5. denise says

    April 16, 2022

    how much puree in cups do you actually use for the cake mix ?

    Reply
    • Jesseca says

      April 18, 2022

      About 1 1/4 cups

      Reply
  6. Connie says

    October 26, 2021

    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!

    Reply
    • Jesseca says

      October 27, 2021

      I am so glad you love them! Tell your daughter happy birthday!

      Reply
  7. Neisymar Ortiz says

    April 15, 2021

    Are we supposed to put in the full eggs or just the egg white?

    Reply
    • Jesseca says

      April 18, 2021

      The full egg.

      Reply
  8. Naomi Scott says

    February 9, 2021

    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.

    Reply
    • Jesseca says

      February 9, 2021

      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.

      Reply
  9. Terry Canaday says

    January 22, 2021

    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….

    Reply
    • Jesseca says

      January 25, 2021

      Happy birthday!!

      Reply
  10. Jackie says

    January 29, 2020

    do you make the actual Jell-O and then put it in or is it straight Jell-O powder into the mixing bowl?

    Reply
    • Jesseca says

      January 29, 2020

      Great question, it is just the jello mix added to the cake batter.

      Reply
    • Debra says

      May 15, 2021

      @Jackie, straight powder

      Reply
  11. Kristi says

    October 21, 2019

    Made these for my cousins bday and topped it off with a white chocolate buttercream icing. Everyone loved them!!

    Reply
    • Jesseca says

      October 21, 2019

      What a great idea! That sounds delicious.

      Reply
  12. Pam Leafblad says

    April 9, 2019

    For the strawberries, did you use whole unsweetened frozen or the kind that are sugared and frozen?

    Reply
    • Jesseca says

      April 10, 2019

      I’ve used both but prefer the unsweetened.

      Reply
      • Pam Leafblad says

        April 11, 2019

        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

        April 11, 2019

        A 15.25 oz box. I’ll add that to the recipe. Great call out, thanks!

  13. Melinda Castellano says

    March 21, 2019

    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
    • Jesseca says

      March 23, 2019

      Good catch. Just one box of cake mix. It looks like I accidentally typed it twice.

      Reply
  14. Stacy says

    October 29, 2018

    5 stars
    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
    • Jesseca says

      October 29, 2018

      I’m glad you love them as much as we do! Thanks for taking the time to rate my recipe, Stacy!

      Reply
  15. Hope says

    October 28, 2018

    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
    • Jesseca says

      October 29, 2018

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

      Reply
  16. Ellise Jett says

    August 25, 2018

    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
    • Jesseca says

      August 27, 2018

      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
  17. Kim says

    June 25, 2018

    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
    • Jesseca says

      June 25, 2018

      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
  18. Erica says

    June 19, 2018

    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
    • Jesseca says

      June 21, 2018

      Fresh strawberries would work just fine. :0)

      Reply
  19. Rachel says

    June 3, 2018

    Do you think I could make these ahead and freeze them? With or without the icing? Anyone tried?

    Reply
    • Jesseca says

      June 7, 2018

      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
  20. Christi says

    January 6, 2018

    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
    • Jesseca says

      January 6, 2018

      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
  21. Kerri says

    October 28, 2017

    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
    • Jesseca says

      November 19, 2017

      I’m so glad to hear you loved them, Kerri! They are one of our favorites.

      Reply
  22. Margaret says

    July 9, 2017

    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
  23. Stephanie says

    July 9, 2017

    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
  24. Jeanette says

    June 9, 2017

    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
  25. Andrea says

    June 2, 2017

    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
  26. Monique says

    March 11, 2017

    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
  27. Lisa says

    February 24, 2017

    Do you have to refrigerated the cake

    Reply
  28. Shelby says

    February 14, 2017

    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
  29. Taylor says

    October 25, 2016

    Can you use real strawberries in place of the frozen?

    Reply
    • Jesseca says

      October 26, 2016

      I’ve actually never tried. I know that the juices do add to the flavor.

      Reply
  30. Stephanie says

    October 19, 2016

    Can this recipe be used as a cake? Thanks!!

    Reply
  31. Margaret says

    August 18, 2016

    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
  32. Margaret says

    August 17, 2016

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

    Reply
    • Jesseca says

      August 18, 2016

      That’s a great observation. Maybe something for everyone to consider before starting! Thanks Margaret.

      Reply
    • Stephanie says

      July 9, 2017

      I used frozen strawberries (no juice) and mine sank 🙁

      Reply
  33. Jessica says

    August 10, 2016

    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
    • Jesseca says

      August 11, 2016

      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
  34. Amber says

    July 14, 2016

    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
    • Jesseca says

      July 14, 2016

      You can try milk but the end result might be slightly different.

      Reply
  35. Liona Lopez says

    May 23, 2016

    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
    • Jesseca says

      May 23, 2016

      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
      • Liona says

        May 24, 2016

        Thank you for replying Jessica. I think I will try both just to see the difference 🙂

    • Lexi Camacho says

      July 28, 2016

      White cake mix is better because white cake mix doesn’t have any flavor.

      Reply
  36. Kim says

    February 19, 2016

    Do you use frozen strawberries with or without sugar to make your purée?

    Reply
    • Jesseca says

      February 20, 2016

      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
    • Lexi Camacho says

      July 28, 2016

      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
  37. Jeanette says

    October 28, 2015

    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
  38. Sereen says

    August 27, 2015

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

    Reply
    • Lexi Camacho says

      July 28, 2016

      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
  39. Vicky says

    August 24, 2015

    Could I use fresh strawberries and is the jello powder regular or the strawberry creme one? Thanks!

    Reply
    • Jesseca says

      August 25, 2015

      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
  40. Sereen says

    August 16, 2015

    What brand of jello did you use?

    Reply
    • Jesseca says

      August 21, 2015

      I used the Jell-O brand.

      Reply
  41. Lacy Acy says

    August 11, 2015

    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
    • Jesseca says

      August 13, 2015

      I’m so glad you liked them!

      Reply
  42. Erin B. says

    August 3, 2015

    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
    • Jesseca says

      August 3, 2015

      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
  43. Kari h says

    May 22, 2015

    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
  44. Yolanda Casso says

    May 21, 2015

    Can I use fresh strawberries instead of frozen?

    Reply
    • Jesseca says

      May 22, 2015

      I don’t see why you wouldn’t be able to.

      Reply
    • Lexi Camacho says

      July 28, 2016

      I’ve made its with fresh strawberries and puréed it and it came out so delicious!!! It works

      Reply
  45. Helenavera says

    May 14, 2015

    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
  46. Rachel says

    April 2, 2015

    Does it need to be instant or cook and serve jello?

    Reply
    • Jesseca says

      April 3, 2015

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

      Reply
  47. Rachel says

    March 30, 2015

    Do you need the jello?

    Reply
    • Jesseca says

      March 30, 2015

      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
      • KaYla says

        September 27, 2015

        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?

  48. Ellise Hunter says

    March 15, 2015

    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
  49. Ange says

    March 5, 2015

    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
    • Ellise Hunter says

      March 15, 2015

      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
  50. Teresa says

    February 19, 2015

    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
  51. Sara says

    February 12, 2015

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

    Reply
    • Jesseca says

      February 12, 2015

      Do not follow the instructions on the box. Use only the directions in the post.

      Reply
  52. Sarah Robson says

    February 10, 2015

    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
    • Jesseca says

      February 10, 2015

      I agree! Isn’t that icing divine?!

      Reply
  53. Tamah DePriest says

    February 10, 2015

    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
  54. Maggy says

    February 10, 2015

    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
  55. Sasha Willard says

    February 4, 2015

    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
    • Jesseca says

      February 5, 2015

      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/

      Reply
  56. JARI says

    December 31, 2014

    Want to make this today. Only have strawberry cake mix. Will it work?

    Reply
    • Jesseca says

      January 3, 2015

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

      Reply
      • Terea says

        June 3, 2015

        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.

  57. Cristina says

    September 27, 2014

    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
  58. Shawna says

    August 20, 2014

    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
  59. huda says

    June 5, 2014

    I’m going to make these today ! i was wondering how many cupcakes does this recipe make?

    Reply
    • Jesseca says

      June 5, 2014

      24 cupcakes. Maybe a few more depending on how full you fill your liners.

      Reply
      • Alisa says

        June 11, 2014

        Did you still follow the directions for the cupcakes off the box or just used the mix?

  60. Karrie says

    May 13, 2014

    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
    • Jesseca says

      May 13, 2014

      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
  61. Sugar and Spice says

    May 12, 2014

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

    Reply
    • Amy says

      March 17, 2019

      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
      • Jesseca says

        March 17, 2019

        What a smart tip! Thank you for sharing, Amy.

  62. Chelsi Brashears says

    April 25, 2014

    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
    • Jesseca says

      April 29, 2014

      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
      • Rachel says

        March 30, 2015

        Do you need the jello?

      • Michelle says

        July 20, 2020

        Can butter be used instead of oil and milk instead of water?

      • Jesseca says

        July 21, 2020

        I have never tried those substitutions so I wouldn’t be comfortable with an answer.

    • Bre says

      June 24, 2015

      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
    • Lori Lewis says

      January 23, 2018

      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
    • Brianne says

      February 12, 2018

      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
      • Jesseca says

        February 12, 2018

        Thank you for taking the time to comment, Brianne! I’m glad you’ve had success with this sweet flavor.

  63. Renee says

    April 24, 2014

    I made these today. ..AMAZING!! Thank you for sharing, I was the hit at the party:)

    Reply
  64. Holly C. says

    April 6, 2014

    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
  65. Lindsay @Artsy-Fartsy Mama says

    April 4, 2014

    These sound amazing!! Thanks for sharing!

    Reply
  66. Debra says

    April 3, 2014

    I LOVE doctoring cake mixes. This one looks incredible!

    Reply
  67. Summer says

    April 2, 2014

    Oh Jesseca these look so delicious! I just love strawberry cake and these look like something I could make – yum!

    Reply
  68. Aimee @ Like Mother Like Daughter says

    April 2, 2014

    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!

    Reply
  69. Becky @ Project Domestication says

    April 2, 2014

    I really liked the way you frosted/decorated these. 🙂

    Reply
  70. Jonie @ Just Between Friends says

    April 2, 2014

    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.

    Reply
  71. Leanne says

    April 2, 2014

    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
    • julie says

      April 9, 2015

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

      Reply
      • Jesseca says

        April 9, 2015

        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!

  72. Amy | The Happy Scraps says

    April 2, 2014

    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
  73. Yvonne @ TriedandTasty says

    April 2, 2014

    They are so pretty and I bet they tasted pretty wonderful! Love the frosting. Mmm… Pinning!!

    Reply
    • Brenda vetter says

      May 16, 2019

      Can I use supream strawberry cake mix instead of white?

      Reply
      • Jesseca says

        May 19, 2019

        For this recipe I recommend using only white cake mix.

      • Kristen Newsom says

        June 20, 2019

        Do you use all purpose or self rising flour

      • Jesseca says

        June 21, 2019

        I use all-purpose

      • Amber says

        June 19, 2019

        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

        June 21, 2019

        Yes. I made 2 9 inch pans and baked them for about 20-30 minutes.

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