Okay, when I say “BEST” I really mean “BEST!” BEST Strawberry Cupcakes are so scrumptious you will be drooling after one bite. No kidding. This was one of those recipes I collected several years ago that I just never got around to making. Though I still want to make it as a cake, I decided to try it first in cupcake form. Oh, my, goodness. Heavenly does not even begin to come close to describing this decadent, delicious, delectable dessert.

Follow Me On Instagram!

When I first pinned this recipe back in 2013, it was one of those pins that got pinned and repinned at a really high rate. And really, who can resist a recipe entitled The BEST Strawberry Cake? I have three or four Strawberry Cake recipes in my recipe collections. Some have a cream cheese icing, others have a buttercream icing. But this recipe takes the cake! Truly. It is THE BEST Strawberry Cupcakes or cake recipe you will ever eat.

Why, you say? It uses strawberry gelatin and (frozen then thawed) pureed strawberries and syrup in the cake. The icing uses more pureed strawberries and syrup and strawberry extract! I’d never heard of using strawberry flavoring in any recipe before this one. I had to go out and purchase it, because it’s one of the few extracts I don’t keep on hand. These cupcakes were moist, filled with strawberry flavor and had an amazing frosting. Then of course, I topped each one with fresh strawberries for presentation and to pack an additional punch of flavor. Divine.

I had a friend call me and ask me if I wanted to provide some desserts for a youth fundraiser dinner she was helping to hostess. The organizer actually wanted cakes, so when I suggested cupcakes and brownies, she was willing to acquiesce. But she really wanted cakes. I didn’t have time to do all of it, so I made these cupcakes along with some Lemon Blondies and my Marbled Chocolate Cheesecake Brownies.

Debra bought a couple of bakery cakes to appease the hostess. But she told me that she had 10-15 people come up to her afterwards and tell her they loved my desserts. These cupcakes in particular, were a spectacular hit. I know why. They are just mouthwateringly good. Had I not given them away, I would have eaten a LOT more than the one I sampled.

I’m not really much of a cupcake baker. I’m used to making cakes instead. It’s only been since I’ve started this blog that I’ve really gotten into making muffins more often. I suppose I don’t like taking the time to decorate individual cupcakes that’s holding me back. Really, though, they’re not all that difficult.

This is a scrumptious strawberry-flavored dessert to serve your family, friends or company. It’s also wonderful to take to office parties, potlucks or baby showers. We like to serve BEST Strawberry Cupcakes for holidays like Mother’s Day, Father’s Day, Fourth of July and Valentine’s Day. They are so amazing all your friends will be raving and drooling over them like there’s no tomorrow!

I originally posted this recipe in June 2015. I wasn’t planning on taking any new pictures, but I had a request to make these cupcakes for a baby shower. Instead of the strawberries on top, I added pink edible beads. They were a big hit. One hint…These cupcakes need to stay refrigerated. After they’re sitting out for an hour the cream cheese icing will start to wilt and soften.

BEST Strawberry Cupcakes are a sensational treat to make for holidays like Valentine’s Day, Mother’s Day, anniversaries, or for Christmas holiday baking.

These festive cupcakes were a huge hit with the folks we served them to.

BEST Strawberry Cupcakes have a rich strawberry-flavored cream cheese frosting to die for!

You’ll be drooling after the first bite!

Here’s what I did.

I used these ingredients for the cake.

Place dry cake mix and dry strawberry gelatin in a mixing bowl.

Stir until no lumps remain.

Place thawed strawberries in a blender.

Puree until smooth.

Add eggs, oil, water and pureed strawberries to the other ingredients.

Mix ingredients with an electric mixer until well blended and smooth.

Place cupcake holders in muffin tins. Spray each with cooking spray. Divide cake batter among 24 or 25 cake tins.

Bake at 350 for about 15-20 minutes or until a toothpick inserted in center comes out clean. Allow to cool 5 minutes before removing to a wire rack. Cool completely. 

I used these ingredients to make the frosting.

Soften unsalted butter and cream cheese. I laid mine out on a counter for several hours.

Mix with a blender until smooth.

Add strawberry puree and strawberry extract.

Mix with an electric mixer to combine.

Add powdered sugar a cup at a time, mixing with an electric mixer after each addition.

Mix with an electric mixer until smooth and creamy and all the sugar is incorporated.

Spoon cream cheese frosting into a pastry bag.

Place the tip in the bag. Measure where the edge of the tip stops. Then cut a corner so that the tip can be fully exposed and the icing doesn’t bog down when trying to pipe it out. 

Please note my arrow in the picture above so you can see the line where the bag was cut.

Pipe filling over top of cupcakes in any pattern you desire.

Top with edible beads, sprinkles, sliced strawberries or whatever you desire.

Refrigerate until ready to serve.

BEST Strawberry Cupcakes will certainly have you salivating like Pavlov’s dogs! 🙂

Everyone who tries this recipe just raves over these cupcakes.

Here’s the recipe.

BEST STRAWBERRY CUPCAKES

(Recipe adapted from Cooking with Crevolyn)

BEST Strawberry Cupcakes

Teresa Ambra

These are the most delectable, decadent, delicious dessert cupcakes you will ever eat! They incorporate strawberry gelatin and pureed frozen (thawed) strawberries and syrup in the cupcakes. There are also pureed strawberries and strawberry extract in the cream cheese frosting. This is a great dessert for holidays like Valentine's Day, Mother's Day, holiday Christmas parties, or special occasion birthdays and anniversaries.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 25

Calories 294 kcal

Equipment

• 2 12-tin regular muffin pans
• 2 large mixing bowls
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 25 muffin liners

Ingredients

  

1x2x3x

CUPCAKES:

• 15 oz. box white cake mix not YELLOW!
• 3 oz. box dry instant strawberry gelatin
• 15 oz. container frozen strawberries in syrup thawed and pureed
• 4 large eggs
• 1/2 cup canola oil or use either coconut or avocado oil
• 1/4 cup water

CREAM CHEESE FROSTING:

• 1/4 cup unsalted butter softened (1/2 stick)
• 8 oz. pkg. cream cheese softened
• 10 oz. carton frozen strawberries in syrup thawed and pureed
• 1/2 tsp. strawberry extract
• 7 cups powdered sugar
• 1/2 cup freshly sliced strawberries for garnish

Instructions

 

CUPCAKES:

• Preheat oven to 350°.
• Place muffin or cupcake liners in muffin tins and spray the inside of the paper liners.
• In a large mixing bowl, combine cake mix and gelatin.
• (Make sure you get all the lumps out of the mix).
• Add pureed strawberries, eggs, oil and water and mix with an electric mixer until smooth.
• Pour into prepared liners and bake at 350° for about 15-20 minutes or until a toothpick inserted in center comes out clean.
• Allow cupcakes to cool about 5 minutes before removing to a wire rack.
• Cool completely before frosting with cream cheese frosting.

CREAM CHEESE FROSTING:

• Beat butter and cream cheese with mixer until smooth and creamy.
• Beat in ¼ cup of the pureed strawberries and the strawberry extract.
• Gradually add in the powdered sugar one cup at a time beating well after each addition.
• Beat until you reach the desired consistency.
• Spoon frosting into a pastry bag and pipe frosting over top of cupcakes.
• Garnish with fresh strawberry slices, edible beads or sprinkles, as desired.

Notes

NOTE: You will not need all of the pureed strawberries for the icing. Use remaining in other recipes or smoothies if desired.

 

NOTE: I know this seems like a LOT of powdered sugar, but you will use ALL of it! Depending on the cream cheese, there are times when I've actually used more than seven cups to get the desired consistency.

 

Recipe adapted from Cooking with Crevolyn

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 294kcalCarbohydrates: 54gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 210mgPotassium: 96mgFiber: 1gSugar: 45gVitamin A: 108IUVitamin C: 18mgCalcium: 80mgIron: 1mg

Keyword cupcakes, dessert, strawberries

Tried this recipe?Let us know how it was!

Every bite of BEST Strawberry Cupcakes is amazing.

I could have downed 3 or 4 of these jewels in one sitting if I’d had my way! 🙂

Best Strawberry Cupcakes are terrific for company or holidays like Valentine’s Day, Fourth of July, Christmas–even Mother’s Day or Father’s Day.

You may also enjoy these delicious recipes!

Strawberry Coffeecake

Strawberry Cream Pie

Strawberry Twinkie Dessert

BEST Strawberry Cupcakes

Teresa Ambra

These are the most delectable, decadent, delicious dessert cupcakes you will ever eat! They incorporate strawberry gelatin and pureed frozen (thawed) strawberries and syrup in the cupcakes. There are also pureed strawberries and strawberry extract in the cream cheese frosting. This is a great dessert for holidays like Valentine’s Day, Mother’s Day, holiday Christmas parties, or special occasion birthdays and anniversaries.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 25

Calories 294 kcal

Equipment

• 2 12-tin regular muffin pans
• 2 large mixing bowls
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 25 muffin liners

Ingredients

  

1x2x3x

CUPCAKES:

• 15 oz. box white cake mix not YELLOW!
• 3 oz. box dry instant strawberry gelatin
• 15 oz. container frozen strawberries in syrup thawed and pureed
• 4 large eggs
• 1/2 cup canola oil or use either coconut or avocado oil
• 1/4 cup water

CREAM CHEESE FROSTING:

• 1/4 cup unsalted butter softened (1/2 stick)
• 8 oz. pkg. cream cheese softened
• 10 oz. carton frozen strawberries in syrup thawed and pureed
• 1/2 tsp. strawberry extract
• 7 cups powdered sugar
• 1/2 cup freshly sliced strawberries for garnish

Instructions

 

CUPCAKES:

• Preheat oven to 350°.
• Place muffin or cupcake liners in muffin tins and spray the inside of the paper liners.
• In a large mixing bowl, combine cake mix and gelatin.
• (Make sure you get all the lumps out of the mix).
• Add pureed strawberries, eggs, oil and water and mix with an electric mixer until smooth.
• Pour into prepared liners and bake at 350° for about 15-20 minutes or until a toothpick inserted in center comes out clean.
• Allow cupcakes to cool about 5 minutes before removing to a wire rack.
• Cool completely before frosting with cream cheese frosting.

CREAM CHEESE FROSTING:

• Beat butter and cream cheese with mixer until smooth and creamy.
• Beat in ¼ cup of the pureed strawberries and the strawberry extract.
• Gradually add in the powdered sugar one cup at a time beating well after each addition.
• Beat until you reach the desired consistency.
• Spoon frosting into a pastry bag and pipe frosting over top of cupcakes.
• Garnish with fresh strawberry slices, edible beads or sprinkles, as desired.

Notes

NOTE: You will not need all of the pureed strawberries for the icing. Use remaining in other recipes or smoothies if desired.

 

NOTE: I know this seems like a LOT of powdered sugar, but you will use ALL of it! Depending on the cream cheese, there are times when I’ve actually used more than seven cups to get the desired consistency.

 

Recipe adapted from Cooking with Crevolyn

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 294kcalCarbohydrates: 54gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 210mgPotassium: 96mgFiber: 1gSugar: 45gVitamin A: 108IUVitamin C: 18mgCalcium: 80mgIron: 1mg

Keyword cupcakes, dessert, strawberries

Tried this recipe?Let us know how it was!