These easy strawberry cupcakes are filled with homemade whipped cream and topped with fresh strawberry frosting! They are bright pink and the perfect recipe for Valentine’s Day, spring, and summer!
Sweet strawberry cupcakes filled with homemade whipped cream?
They’re so pretty in pink I’m pretty sure even Molly Ringwald would approve.
When I was 5 going on 6, strawberry cake with strawberry ice cream was all I wanted for my birthday.
Well, at least for the dessert portion. I’m pretty a pair of sweet roller blades were on my list as well. Between those, my hot pink helmet with the words “Kool Kat” written across the front, and my favorite lime green vest, I’m pretty sure I was the poster child for 90s kids.
I’m also pretty sure that the mid-90s may have been when strawberry cake mixes were at their peak. I don’t have any factual evidence about that, but I feel like strawberry cakes dominated the 90s (or at least my birthdays ages 4-7).
I’m pretty sure it’s time to make strawberry cakes dominate the scene again. They need some recognition in the twenty teens.
Pink for daysssss.
These homemade strawberry cupcakes are filled with homemade whipped cream and topped with fresh strawberry frosting! They are bright pink and the perfect recipe for Valentine's Day, spring, and summer!
- 1/2 cup fresh strawberries, finely chopped
- 1 Tbsp lemon juice
- 1 box white cake mix
- 1 (3oz) package strawberry gelatin
- 1/3 cup white sugar
- 1/3 cup all purpose flour
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup butter, softened
- 4 - 5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 Tbsp heavy cream
- 3/4 cup strawberries, finely chopped
- salt, to taste
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 24 strawberries
- Preheat oven to 350 degrees and line two cupcake tins with cupcake liners. Set aside.
- Mix fresh strawberries and lemon juice together. Set aside.
- In a large bowl, sift together white cake mix, strawberry gelatin, sugar, and flour.
- With a mixer, beat oil into the cake. Add in eggs, 1 at a time, beating well after each addition.
- Add in milk, vanilla extract, and sour cream, mixing until just combined.
- Fold in strawberries and lemon juice.
- Disperse batter evenly into cupcake tins and bake for about 18-20 minutes, or until a cake tester comes out clean. Allow to cool.
- With a mixer, beat heavy cream until soft peaks begin to form. Add in powdered sugar and vanilla extract. Beat until cream has the consistency of whipped cream.
- Once the cupcakes have cooled, with a sharp knife, cut a circle into the center of each cupcake to create a small area for the filling, about 1/2 inch deep. Spoon in some of the whipped cream, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling, which tastes awesome with a spoon).
- Beat butter until light and fluffy. Add in powdered sugar, one cup at a time, beginning with 4 cups. Beat until combined.
- Add in vanilla extract and 2 Tbsp of heavy cream. Mix until combined.
- Add in strawberries and beat until combined (the strawberries will break up, turning your frosting nice and pink!).
- (If the frosting is too thin, add in the last cup of powdered sugar. If it is too thick, add in last Tbsp of heavy cream)
- Add in a dash of salt to cut through the sweetness.
- Spread or pipe frosting on cupcakes. Top each with a strawberry.
Because of the cream inside of these cakes, leftovers should be stored in the fridge.
Adapted from Taste of Home.
Here are some other strawberry recipes you might love: