Jewels loves anything strawberry and these cupcakes are a for sure top 5 on her list. These Strawberry Cupcakes topped with blueberry icing and fresh fruit are so moist and delicious, the whole family will want you to make these over and over.
This is a great cupcake recipe using a boxed cake mix, real strawberries and a few other added ingredients. The cake mix can be vanilla, white or yellow, just depends on your desired taste. You can also use frozen mashed strawberries but they will need to be drained so the cupcakes do not turn to mush.
For the icing, you can use mashed strawberries or substitute like we do with mashed blueberries or raspberries. Just make sure to drain them. The juice will make it too runny.
There might be left over icing, but you can refrigerate it for up to a week in a air tight container.
Don’t want cupcakes? Pour the batter into 2 cake pans and bake for 30 minutes. Do not over bake.
Homemade Cream Cheese Frosting
I have always taken the easy way out when it came to frosting cakes and cupcakes. I finally gave homemade frosting a whirl and OMG I might never go back to the store bought option. The cream cheese frosting for these cupcakes will be the best frosting you will taste. Add it to this dessert or ANY dessert for that matter, and you will absolutely love it.
Strawberry Cupcakes with Blueberry Icing
Ingredients
Strawberry Cupcakes
- 1 package white or vanilla cake mix
- 1 package strawberry gelatin (3 oz)
- 1 cup mashed fresh strawberries
- 3/4 cup canola/vegetable oil
- 1/2 cup milk
- 3 large eggs
Strawberry or Blueberry Cream Cheese Icing
- 1 package cream cheese (8 oz, room temperature)
- 4 tbsp butter (room temperature)
- 1/4 cup mashed fresh strawberries or blueberries, well drained
- 3-4 cups confectioner's sugar
Instructions
Strawberry Cupcakes
- Place mashed strawberries, oil, milk, and eggs, cake mix, and gelatin in a large mixing bowl.
- Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides of the bowl.
- Pour the batter into the prepared lined cupcakes pans.
- Bake for 16-22 minutes for standard size cupcake pans. They are done when you insert a toothpick and there’s little to no crumbs on the toothpick.
- Let cool before frosting.
Strawberry or Blueberry Cream Cheese Icing
- Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low until combined, about 30 seconds.
- Add the powdered sugar 2 cups at a time, if using an electric hand held mixer, then add strawberries or blueberries and the rest of the powdered sugar, beating on low speed, until the powdered sugar is incorporated.
- Increase the mixer speed to medium and mix for 1-2 minute more.
- Frost cooled cupcakes
