Strawberry Cupcakes with Strawberry Buttercream Frosting
This strawberry cake recipe has been around for decades and it never disappoints. Light and fluffy, loaded with real strawberries topped with a luscious strawberry buttercream frosting! And best of all this cake is ridiculously easy to make.
Equipment
- Two 12-well muffin pans, plus liners or a 9" x 13" baking pan
- Electric mixer
Ingredients
- For the cupcakes:
- 1 package frozen strawberries, 10-ounces, thawed
- 3 tablespoons flour
- 1 package white cake mix, 16 to 20-ounces
- 1 small package strawberry gelatin, 3-ounces
- 1 cup vegetable or canola oil
- 4 extra-large eggs, room temperature
- For the frosting:
- 1 cup (2 sticks) butter, at room temperature
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- 3-½ cups powdered sugar, sifted to remove any lumps
- 4 to 5 tablespoons reserved strawberries
Instructions
- For the cupcakes:
- Gently crush the strawberries to release the juices, blending the berries and the juice. Divide the berries in half, saving one-half for the frosting. Take 1 tablespoon from the berries reserved for the frosting and mix with enough water to measure ½ cup.
- In a large mixing bowl add the flour, the cake mix and the strawberry gelatin. Mix together until it’s well blended. Add the ½ cup strawberry-water and the vegetable oil, blending together on low-speed.
- Still using low speed, add the eggs one at a time, blending well after each one. Then beat the batter on medium speed for 2 minutes. Gently fold in the remaining portion of berries reserved for the cake.
- Fill 24 lined muffin cups, each about ¾ full or pour the batter into a 13” x 9” x 2” cake pan that has been sprayed with a cooking spray. Bake the cake at 350-degrees for 25 to 30 minutes, cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Check the cupcakes around 18 minutes baking time.
- Cool the cupcakes in the pan for about five minutes then transfer to a wire rack to cool. Make sure the cake or cupcakes are completely cool before frosting.
- For the frosting:
- Add the butter to a large mixing bowl and beat on medium speed until the butter is light and fluffy.
- Add the vanilla extract and the kosher salt then blend into the butter on low speed.
- Still using low speed, mix in 1 cup of the powdered sugar. Add 4 tablespoons of the reserved berries and the remaining powdered sugar, blending in a cup at a time.
- Continue mixing until the frosting is smooth and creamy.
- If you want a softer frosting add more of the reserved berries.