Strawberry cupcakes are a really great idea. I mean who wouldn’t want a strawberry cupcake? My strawberry cake has been such a hit for years, I thought it was about time to adapt it into cupcakes!
Not only are these intensely pink in colour once you bite into them (thanks to the addition of powdered Jello) they also have bits of real strawberries throughout the batter and icing as well. The icing comes out more of a pretty, soft pink with flecks of strawberry through it, of course for a stronger pink – food colouring could also be added.
They make for a really tender and fun bright pink cupcake. Interestingly enough I prefer to use the raspberry Jello instead of actually using strawberry (though the strawberry works as well) for a stronger flavour.
I use frozen strawberries that I measure out in a glass measuring cup and defrost in the microwave. I find these have more liquid and disperse easily and quickly into the batter better than a fresh berry would.
Try not to overfill your cupcake liners, aim for 3/4’s full to get a nice evenly rounded cupcake that is not overflowing the liner.
Do not expect to be able to properly pipe with the frosting as the real strawberries make it less stable than traditional butter cream, but VERY delicious.
Strawberry Cupcakes
Delicious Strawberry Cupcakes
Ingredients
Cake Ingredients
- 1 Box White Cake Mix I generally use Betty Crocker
- 1 85g package of Raspberry flavoured Jello powder strawberry can work as well
- 3 Tablespoons of All Purpose Flour
- 1/2 Cup of Water room temp Water
- 1 Cup of Vegetable Oil
- 4 Eggs
- 1 Cup Frozen Strawberries defrosted
Strawberry Frosting Ingredients
- 1/2 Cup room temperature Butter
- 1 Cup of Frozen Strawberries thawed
- Pinch of Salt
- 4 Cups Approximately 4 Cups of Powdered Sugar
Instructions
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Preheat the oven to 350 degrees.
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Line muffin pans with cupcake liners.
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Defrost the strawberries in the microwave if needed.
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Put all the ingredients together in a stand mixer (or a large bowl if using a hand mixer).
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Mix on low until combined. Scrape the sides of the bowl down and mix on medium for 1 to 2 minutes until completely combined.
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Scoop into cupcakes liners until 3/4’s of the way full (a large cookie scoop or small ice cream scoop works great).
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Bake for 18 minutes or until a toothpick inserted comes out clean.
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Cool 5 minutes in pan and then remove cupcakes from pan and cool completely on a cooling rack.
Once cooled make the icing.
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Mix the remaining cup of defrosted strawberries, room temp butter, pinch of salt and 2 cups of icing sugar togther on low in the stand mixer or with a hand mixer.
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Once mixed in add the additional 2 cups of icing sugar and continue mixing on low. You want the icing to be thicker than a usual butter cream as the strawberries definitely add extra liquid.
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Once the thickness if achieved – adding more icing sugar as needed, turn the mixture to high and beat for 1 -2 minutes to lighten the consistency.
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Spread generously, or pipe with a large tip, onto cooled cupcakes.
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Enjoy.
Recipe Video
Recipe Notes
This frosting is delicious but not very piping friendly. You can get away with using large tips, but definitely not any smaller intricate details.
Strawberry CupCakes – Ingredients
– Makes 18 -24 Cupcakes-
1 Box White Cake Mix ( I generally use Betty Crocker)
1 85g package of Raspberry flavoured Jello powder (strawberry can work as well)
3 Tablespoons of All Purpose Flour
1/2 Cup of (room temp) Water
1 Cup of Vegetable Oil
4 Eggs
I Cup Frozen Strawberries, defrosted
Strawberry Cupcake Frosting Ingredients
1/2 Cup room temperature Butter
1 Cup of Frozen Strawberries, thawed
Pinch of Salt
Approximately 4 Cups of Powdered Sugar
Strawberry Cupcake Directions
Preheat the oven to 350 degrees.
Line muffin pans with cupcake liners.
Defrost the strawberries in the microwave if needed.
Put all the ingredients together in a stand mixer (or a large bowl if using a hand mixer).
Mix on low until combined. Scrape the sides of the bowl down and mix on medium for 1 to 2 minutes until completely combined.
Scoop into cupcakes liners until 3/4’s of the way full (a large cookie scoop or small ice cream scoop works great).
Bake for 18 minutes or until a toothpick inserted comes out clean.
Cool 5 minutes in pan and then remove cupcakes from pan and cool completely on a cooling rack.
Strawberry Icing Directions
Once cooled make the icing.
Mix the remaining cup of defrosted strawberries, room temp butter, pinch of salt and 2 cups of icing sugar togther on low in the stand mixer or with a hand mixer.
Once mixed in add the additional 2 cups of icing sugar and continue mixing on low. You want the icing to be thicker than a usual butter cream as the strawberries definitely add extra liquid.
Once the thickness if achieved – adding more icing sugar as needed, turn the mixture to high and beat for 1 -2 minutes to lighten the consistency.
Spread generously, or pipe with a large tip, onto cooled cupcakes.
Enjoy.
This frosting is delicious but not very piping friendly. You can get away with using large tips, but definitely not any smaller intricate details.
Check out the original Strawberry Cake post here!