Go Back
–+ servings

Strawberry Cupcakes

Strawberry cupcakes with cream cheese frosting
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Anytime, Dessert, Snack
Cuisine American
Servings 24
Calories 305 kcal

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.

Notes

Vanilla Extract

Use clear vanilla extract to keep the frosting bright.

Heavy Cream

If the frosting is too thick, add one teaspoon of cream. Repeat if needed until the frosting is the desired consistency.

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.

Nutrition

Calories: 305kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 299mgPotassium: 79mgFiber: 0.4gSugar: 34gVitamin A: 322IUVitamin C: 4mgCalcium: 101mgIron: 1mg
Keyword Buttermilk Strawberry Cupcake Recipe, Strawberry Cupcakes, Strawberry Cupcakes Recipe, Strawberry Cupcakes with Cream Cheese Frosting, Strawberry Cupcakes with Sour Cream
Tried this recipe?Let us know how it was!