These pink strawberry cupcakes have strawberries in the batter, and are finished with a strawberry-cream cheese frosting.
These strawberry cupcakes are pretty in pink and have a delicious cream cheese frosting. They were created when my daughter called me one day and asked for a strawberry cupcake recipe. I didn’t really have one, so I gave her verbal directions on how to make some. “Add a little of this and a little of that.” She did what I told her, added her spin, and loved them. After a while, she was often making them for others.
I wondered what was special about these cupcakes, so I asked her for the recipe that I had never written down. She gave it to me with her own side notes. Her number one suggestion was to serve them cold because they had such good flavor when chilled. Also, the cold helps to keep the soft cream cheese frosting stiff.
Strawberries in the Batter
Finely chop the strawberries and stir two teaspoons of granulated sugar into them.
Add the strawberries to the batter and gently stir.
Only stir until the strawberries are distributed evenly in the batter. Be careful not to over stir the batter!
Add the Batter to Cupcake Liners
Use a scoop or tablespoon to add batter to the cupcake liners. The strawberries add more volume to the batter, so it should make 24-26 regular-sized cupcakes when you fill the liners 2/3 full.
Pink Frosting
The cream cheese (and butter) frosting has a pretty light pink color from a teaspoon of added strawberry gelatin. To make the frosting a darker pink color, add another teaspoon of gelatin. Not only does the gelatin give the frosting a pretty color but also a light strawberry taste.
Refrigerate After Frosting
Refrigerate these cupcakes after frosting them. You can serve them chilled or at room temperature–the choice is yours. I agree with my daughter that they have a more pronounced strawberry taste when they are chilled. Enjoy!
| Prep Time | 35 minutes |
| Cook Time | 20-25 minutes |
| Servings |
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- 2/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1/2 teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 large egg yolk, room temperature
- 1/3 cup vegetable oil
- (1) 15-16-ounce box white cake mix
- 2 tablespoons strawberry gelatin
- 1 cup strawberries, finely chopped (measure strawberries after chopping)
- 2 teaspoons granulated sugar
- 1 8-ounce block cream cheese, softened
- 2 sticks butter, softened
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon strawberry gelatin
- 2 tablespoons heavy cream
- 4 1/2-5 cups confectioner's (icing) sugar
- 1 Piping bag
- 1 Large star tip
Ingredients
Cupcakes
Cream Cheese Frosting
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- Preheat oven to 325 degrees Fahrenheit.
- Whisk the sour cream, buttermilk, vanilla, eggs, and vegetable oil until smooth. Then sift in the cake mix and strawberry gelatin and stir until mixed but not overmixed. Do not skip sifting the cake mix, or the batter will be lumpy.
- Mix together the strawberries and 2 teaspoons of sugar. Stir to mix well. Then fold in the chopped strawberries after the wet and dry ingredients are mixed.
- Place cupcake liners in a muffin pan. Use a cookie or batter scoop to place the cake batter in the liners, filling them 1/2 to 2/3 full. Do not grease the cups. This recipe makes about 22-26 cupcakes.
- 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 5 minutes, move the cupcakes to a cooling rack. Cool before 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 and blend to combine, 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, start by adding 1/2 teaspoon cream and beat. Continue adding 1/2 teaspoons, but no more than 1 tablespoon (total (6) 1/2 teaspoons) until you reach the desired consistency.
- Use a piping bag and 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.
Vanilla Extract
Use clear vanilla extract to keep the frosting bright.
Heavy Cream
If the frosting is too thick, add another tablespoon of cream, divided into three teaspoons. Add the first teaspoonful and check the frosting. If still too thick, add another teaspoonful and repeat. The frosting should not need more than one extra tablespoonful.
Strawberry Gelatin
This recipe adds one teaspoon of strawberry gelatin to color the frosting a light pink. If you want a darker pink frosting, add an additional teaspoon of gelatin.