Lizzy T
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Strawberry Buttercream Cupcakes
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Use a boxed cake mix and jello to make these simple strawberry cupcakes. And don’t forget the strawberry buttercream on top! These Strawberry Buttercream Cupcakes won’t last long!
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!
Strawberry Buttercream Cupcakes
Use a boxed cake mix and jello to make these simple strawberry cupcakes. And don’t forget the strawberry buttercream on top! These Strawberry Buttercream Cupcakes won’t last long!
Servings 24 servings
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Ingredients
- 1 box Pillsbury white cake mix (15.25 ounces)
- 4 large 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
Buttercream:
- 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
Instructions
- 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.
Nutrition
Serving: 71g | Calories: 287kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g
I’m using only 1 oz of the cake mix?
Thanks so much for sharing this recipe. I plan on making these today with some fresh strawberries. One question though, for the buttercream should I add almond extract or vanilla? In the ingredient list it says almond, but in the instructions it reads vanilla. Thanks
This is a great recipe! I really doubted it but made it exactly as printed. It made the prettiest cupcakes! Sometimes strawberry recipes end up too dense because of too much liquid or fat in recipe. These were just right! Good texture, good flavor! The only thing I would do next time is maybe add 3/4 cup of strawberries instead of half cup. These are SUPER bright pink, so pretty with pink icing and sprinkles.
Any reason this can’t be made into 8” round cake? Obviously the bake times would vary…
Made the cupcakes but the not frosting. The cupcakes were delicious. Made as the recipe was written…5 star
Hello! For the cupcakes can I use strawberry topping that is used for ice cream? It was simillar to a jelly. Also does the jello mix make the cupcakes moist? I don’t like dry cupcakes lol. For the frosting could I also use the same jelly mixture?
Is the measurements for the straw berries before or after food processor. Can I use fresh strawberries?
These look delicious! Your recipes are always great. I was wanting to convert this to a raspberry recipe – as I have a fantastic sparkling juice frosting recipe that’ll go on top of a thin layer of white chocolate on these cupcakes that I’ll be using with it for New Years. My question is this – I bought white chip mix-ins to add (not sure if I will yet) but can I use fresh raspberries? They are more fragile than strawberries, so should I chop them instead?
Just made these today and they turned out amazing!!!! Instead of using the strawberry purée for the cakes I used jelly! I also only used 3/4 small ouch of gelatin. Didn’t want any seeds for dietary reasons. The buttercream came out beautifully!
I just put them in the fridge. They are for a party tomorrow. Hope they store ok until then.
This! I love it!
These are so pretty, ladies! I love the photos. Gorgeous. Making fruity cuppies is SO much easier using Jello like you did here. Don’t get me wrong, I love a baking challenge and using fresh fruit, but sometimes convenience comes first. Pinning!
Mmmmm I love strawberries! This sounds amazing.