Go Back
–+ servings
Print

Strawberry Cupcakes with Cream Cheese Frosting

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!
Course Desserts
Cuisine American
Keyword berries, cake, cake hack, cake mix, cream cheese, cupcake, cupcakes, dessert, strawberry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cupcakes
Calories 292kcal
Author Jesseca

Equipment

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
US Customary - Metric

Instructions

Cupcakes:

  • 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.

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.

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