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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!
Prep Time
20
minutes
mins
Cook Time
17
minutes
mins
Total Time
37
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
servings
Calories:
287
kcal
Author:
Julie Clark
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:
71
g
|
Calories:
287
kcal
|
Carbohydrates:
43
g
|
Protein:
2
g
|
Fat:
12
g