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5 from 1 vote
These easy strawberry cupcakes are filled with homemade whipped cream and topped with homemade fresh strawberry frosting! These pretty in pink cupcakes would make the best Valentine's Day dessert, spring dessert, or summer dessert! These strawberries and cream cupcakes begin with a box of white cake mix and strawberry gelatin, making them incredibly simple and entirely flavorful! 
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Strawberries and Cream Cupcakes
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
These easy strawberry cupcakes are filled with homemade whipped cream and topped with homemade fresh strawberry frosting! These pretty in pink cupcakes would make the best Valentine's Day dessert, spring dessert, or summer dessert! These strawberries and cream cupcakes begin with a box of white cake mix and strawberry gelatin, making them incredibly simple and entirely flavorful! 
Course: Dessert
Cuisine: American
Keyword: strawberries and cream cupcakes
Servings: 24 Cupcakes
Author: Michelle
Ingredients
Cupcakes
  • 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
Frosting
  • 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
Filling
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
Topping
  • 24 strawberries
Instructions
Cupcakes
  1. Preheat oven to 350 degrees and line two cupcake tins with cupcake liners. Set aside.
  2. Mix fresh strawberries and lemon juice together. Set aside.
  3. In a large bowl, sift together white cake mix, strawberry gelatin, sugar, and flour.
  4. With a mixer, beat oil into the cake. Add in eggs, 1 at a time, beating well after each addition.
  5. Add in milk, vanilla extract, and sour cream, mixing until just combined.
  6. Fold in strawberries and lemon juice.
  7. Disperse batter evenly into cupcake tins and bake for about 18-20 minutes, or until a cake tester comes out clean. Allow to cool.
Filling
  1. 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.
  2. 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).
Frosting
  1. Beat butter until light and fluffy. Add in powdered sugar, one cup at a time, beginning with 4 cups. Beat until combined.
  2. Add in vanilla extract and 2 Tbsp of heavy cream. Mix until combined.
  3. Add in strawberries and beat until combined (the strawberries will break up, turning your frosting nice and pink!).
  4. (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)
  5. Add in a dash of salt to cut through the sweetness.

  6. Spread or pipe frosting on cupcakes. Top each with a strawberry right before serving.

  7. Enjoy!
Recipe Notes

Because of the cream inside of these cakes, leftovers should be stored in the fridge.

Adapted from Taste of Home.