Strawberry Cupcakes with Cream Cheese Frosting
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Our semi-homemade strawberry cupcakes with cream cheese frosting are sure to impress your family and friends. We’ve dressed up a boxed cake mix with real strawberries then topped them with a sweet and tangy frosting for an indulgent sweet treat.
What’s better than cupcakes? Pretty pink cupcakes made with sweet strawberries and topped with cream cheese frosting!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
But they’re not just a pretty treat! This easy cupcake recipe is bursting with sweet strawberry flavor. You can use either frozen or fresh strawberries, which means this a dessert you can make year round.
And no one will guess this is a boxed cake mix cupcake recipe because we’re dressing it up with flavored gelatin and strawberries for a homemade taste. Then we’re topping them with a strawberry frosting that takes these cupcakes to a new level of yum.
These tasty little treats are perfect for a birthday party, Valentine’s Day, baby shower, summer cookout, or even a potluck event. If you’re looking for more cupcake recipes be sure to check out our cherry chocolate cupcakes and pumpkin cupcakes with brown butter frosting.
Strawberry Cupcakes with Cream Cheese Frosting Ingredients
For the Cupcakes
- Boxed white cake mix: any brand works.
- Strawberry Jello: enhances the strawberry flavor in the cupcakes.
- Strawberries: I used frozen strawberries in syrup but you can also use fresh strawberries when they’re in season. Don’t forget to set some aside for the frosting.
- Large eggs: use room-temperature eggs for even mixing.
- Oil: use a mild oil like vegetable or canola as it doesn’t flavor the cupcake batter.
- Water: filtered water is recommended.
For the Frosting
- Butter: make sure it’s softened before mixing up the frosting.
- Cream cheese: just like the butter, you’ll want it to be at room temperature.
- Powdered sugar: adds the right amount of sweetness to the frosting.
How to Make Strawberry Cupcakes with Cream Cheese Frosting
Cupcake Instructions
Place paper liners in a cupcake pan and set aside.
First you’ll add the boxed cake mix and the strawberry gelatin in a stand mixer bowl or a large bowl. Stir to combine.
Next, add the pureed strawberries (divide as directed), eggs, oil, and water. Mix well.
Once the batter is mixed, scoop it evenly into the cupcake liners and bake as directed.
Once the cupcakes are done, remove them from the oven and cool them completely on a wire rack before frosting.
Frosting Instructions
To start you’ll cream the butter and cream cheese at medium speed.
Stir in the strawberry puree and mix until combined.
Gradually add the powdered sugar, mixing after each addition, and beating on medium speed until the frosting is fluffy.
After the cupcakes have cooled, add the frosting to a piping bag and decorate the cupcakes with the frosting. Then, top with fresh berries if you would like.
Tips for Making the Cupcakes with Strawberries
- Don’t overmix the cupcake batter or you’ll end up with dense cupcakes.
- For a smoother frosting make sure your butter and cream cheese are at room temperature before making the frosting.
- We like to use cupcake liners because they prevent sticking and make for a pretty presentation.
Strawberry Cupcake Substitutions & Variations
- You can swap the white cake mix for a yellow or butter cake mix if that’s what you have on hand. Or use a strawberry cake mix for maximum strawberry flavor. If you have a stellar homemade cupcake recipe use it in place of the boxed mix.
- Use fresh strawberries instead of the frozen berries – just pulse them in a food processor until they are pureed. I like to add 1-2 teaspoons of granulated white sugar to the fresh berries to ensure they’re sweet.
- For a citrus twist, add lemon zest to the frosting mixture.
- You can leave out the cream cheese and make a more traditional buttercream frosting for the topping. Then, add food coloring to make the frosting pink if you wish.
- Top the frosted cupcakes with freeze-dried strawberries instead of whole strawberries or sliced berries.
Can I make this recipe ahead of time?
You can make these little cakes 1-2 days in advance but I do recommend waiting to add the fresh fruit garnish until you’re ready to serve them. If you make them any further ahead they’ll start to dry out. Store the frosted cupcakes in the refrigerator, moving them to the counter 20-30 minutes before serving.
Can I freeze the fresh strawberry cupcakes?
Yes you can freeze the cupcakes but I prefer to freeze them unfrosted. Wrap each little cake individually and place in a freezer bag or container for up to 2-3 months. Thaw them in the fridge overnight or on the counter for about an hour before adding the frosting and garnish.
How to Store Leftover Cupcakes
If you don’t eat all your cupcakes, place them in an airtight container in the fridge for up to 4-5 days. You can eat them straight from the fridge, but I prefer to let them soften up by sitting out at room temperature for about 30 minutes.
Whether you’re a busy mom looking to wow your kids or looking to treat yourself, this recipe never fails to impress. Let us know how yours turn out in the comments below!
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Strawberry Cupcakes with Cream Cheese Frosting
Print Pin RateIngredients
for the Cupcakes
- 15 ounce package frozen strawberries in syrup, thawed and pureed, reserve 1/4 cup for the frosting)
- 18.25 ounce boxed white cake mix
- 3 ounce box strawberry flavored Jell-o
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
for the Strawberry Cream Cheese Icing
- ¼ cup butter, softened
- 8 ounce package cream cheese, softened
- pureed frozen strawberries, (1/4 cup reserved from cupcakes)
- 7 cups powdered sugar
- fresh strawberries, sliced for garnish, optional
Instructions
Cupcakes Directions
- Preheat your oven to 350 degrees F. Place cupcake liners into the wells of the cupcake pans and set aside for later use.
- Puree the strawberries in a food processor or blender & set aside.15 ounce package frozen strawberries in syrup
- In a large bowl or the bowl of a stand mixer, stir to combine the cake mix and strawberry gelatin.18.25 ounce boxed white cake mix, 3 ounce box strawberry flavored Jell-o
- Add the pureed berries (minus the ¼ cup set aside for later), eggs, oil, and water to the dry ingredients.4 large eggs, ½ cup vegetable oil, ¼ cup water
- Mix on low just until moistened, then at medium speed for 2 minutes until the batter is smooth.
- Scoop the batter into the cupcake lined pans, filling about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove cupcake pans from the oven. Let them cool in the pans for 10 minutes before removing to a wire cooling rack to cool completely.
Strawberry Cream Cheese Icing Directions
- Place the softened butter and cream cheese in a large bowl and beat at medium speed until smooth and creamy.¼ cup butter, 8 ounce package cream cheese
- Add the reserved ¼ cup of pureed strawberries and mix until combined.
- Slowly add the powdered sugar, beating on medium speed after each addition, until it's light and fluffy.7 cups powdered sugar
- After the cupcakes have cooled completely, transfer the icing to a pastry bag and frost as desired. Garnish with sliced strawberries if using.
Notes
- To avoid dense cupcakes, make sure you don’t overmix the batter – mix just until the ingredients are combined.
- Make sure the cream cheese and butter have softened to room temperature before mixing the frosting.
- If using fresh strawberries, pulse them in a food processor and add a bit of white sugar to sweeten if desired.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
