With this being our celebration month, I knew that we had to make some cupcakes! I’ve always thought cupcakes were so fun, but I just don’t seem to make them too much for some reason. That changed this month. We’ve got two new cupcakes to share with you. The first are these Strawberry Buttercream Cupcakes!
If someone asked my favorite dessert off the top of my head, I’m not sure what it would be, but most likely it would include chocolate. I love fruity desserts, but for some reason, I think mostly in chocolate when I want something sweet.
With spring and summer coming, I wanted to experiment a little more with some simple fruity desserts. These Strawberry Buttercream Cupcakes were first on the list. Why? Because they are made with a boxed cake mix, but burst with strawberry flavor by adding in a box of strawberry jello and some chopped frozen strawberries. This makes for a super moist cupcake.
The buttercream on top is made from powdered sugar, butter, milk, almond flavoring and strawberry jam. The jam adds in just the right amount of strawberry flavor to top these cupcakes, and it is so easy! If you love frosting, you’ll love this strawberry buttercream. It’ll melt in your mouth!
- 1 Pillsbury white cake mix (15.25 oz)
- 4 egg whites
- 1/4 cup canola oil
- 1 small box strawberry jello
- 1/2 cup water
- 1/2 cup thawed frozen strawberries, chopped finely with a food processor
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon almond flavoring
- 1/4 cup strawberry jam
- Red food coloring
- 1-2 tablespoons milk, if needed to make the icing more spreadable
- Mix all of the above ingredients together with a mixer until well blended, about 2-3 minutes. Put 24 cupcake liners in a cupcake tin and fill the cupcake liners 2/3 full with batter. Bake at 325 degrees for 17 minutes, or until a toothpick inserted in the center comes out clean.
- In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Add in the powdered sugar, almond flavoring, strawberry jam and a drop of red food coloring. Beat on low speed for 3-5 minutes. If the frosting is too stiff for spreading, you can add in a tablespoon more of jam or a tablespoon of milk.
- Spread the buttercream on the cooled cupcakes with a knife, or use Wilton tip 1M to pipe on a swirl of frosting.