These pink strawberry cupcakes have strawberries in the batter and are finished with a blush-colored strawberry-cream cheese frosting.
Luscious Strawberry Cupcakes
Strawberry cupcakes are a mouthwatering treat that combines the sweetness of strawberries with a creamy frosting for a perfect dessert. These pink strawberry cupcakes usher in strawberry season and offer a burst of fresh flavor that makes them ideal for any occasion.
The Origin of the Recipe
These scrumptious cupcakes were inspired when my daughter requested a strawberry cupcake recipe. I gave her verbal directions, pulling from several other cupcake recipes, leading to her creative spin on the classic dessert, which quickly became a favorite in our household and with her friends.
The Secret Ingredient for Strawberry Cupcakes
One of the standout features of these cupcakes is the finely chopped strawberries mixed directly into the batter. This addition enhances the flavor and contributes to the cupcakes’ pleasing pink hue. Mixing the strawberries gently ensures they’re evenly distributed without overworking the batter.
A Frosting to Remember
The cupcakes are crowned with a luscious blush-colored cream cheese frosting, achieved using a touch of strawberry gelatin. This frosting enhances the cupcakes’ visual appeal and provides a subtle strawberry flavor that complements the dessert beautifully.
Serve Strawberry Cupcakes Chilled
For optimal taste, refrigerating these cupcakes after frosting is recommended. Chilling not only intensifies the strawberry flavor but also helps maintain the structure of the soft cream cheese frosting, making every bite a delightful experience.
Strawberry Cupcakes: Perfect for Any Occasion
These cupcakes make an excellent treat for birthdays, summer gatherings, or simply as a sweet snack any time of day. Their beautiful presentation and berry taste make them a must-try recipe in your dessert repertoire. Enjoy!
Other Strawberry Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Strawberry Cupcakes
Equipment
- standard-size muffin pan
- 24 cupcake liners
- 1 large piping bag
- 1 large star tip
- mixer
Ingredients
Cupcakes
- ⅔ cup sour cream, room temperature
- ¾ cup buttermilk, room temperature
- ½ teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 large egg yolk, room temperature
- ⅓ cup vegetable oil
- 1 white cake mix (15-16 ounce box)
- 2 tablespoons strawberry gelatin
- 1 cup strawberries, finely chopped (measure strawberries after chopping)
- 2 teaspoons granulated sugar
Cream Cheese Frosting
- (1) 8-ounce block cream cheese, softened
- 2 sticks butter, softened
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon strawberry gelatin
- 2 tablespoons heavy cream
- 4.5-5 cups confectioner's sugar (icing sugar)
Instructions
Cupcakes
- Preheat oven to 325°F.
- Place the sour cream, buttermilk, vanilla, eggs, and vegetable oil in a large mixing bowl and whisk until smooth. Then sift in the cake mix and strawberry gelatin and stir until blended but not overmixed. Do not skip sifting the cake mix, or the batter will be lumpy.
- Mix the chopped strawberries and two teaspoons of sugar in a small bowl. Stir well. Then, fold them into the batter.
- Place cupcake liners in a muffin pan and use a cookie or batter scoop to add the cake batter, dividing it evenly.
- Bake for 20-25 minutes or until cupcakes are lightly browned and a toothpick inserted into the middle comes out clean or with crumbs. Do not overbake. After removing them from the oven, let the cupcakes stay in the pan for 5 minutes. Then, move them to a cooling rack to completely cool before frosting.
Cream Cheese Frosting
- Using a mixer with a paddle attachment, mix the cream cheese and butter until well blended and creamy.
- Add in the vanilla, salt, and strawberry gelatin. Beat well, scraping down the sides of the bowl.
- Add the heavy cream and 1 cup of sugar. Blend. Continue adding the sugar (one cup at a time) until you reach 4 1/2 cups. Blend after each addition.
- If the frosting is too thin, add (up to) another 1/2 cup of confectioners' sugar. If the frosting is too thick, add 1/2 teaspoon cream and beat. Continue adding cream by 1/2 teaspoon until you reach the desired consistency.
- Use a piping bag and a large star tip to pipe frosting onto the cupcakes. Make a circle of frosting around the outside of the cupcake top. Continue circling, moving in closer to the middle with each revolution. This will make the frosting taller in the center of the cupcake.
- Garnish with fresh strawberries. Store these cupcakes in the refrigerator and serve cold for the best flavor.