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strawberries and cream cupcakes on a plate with leaves on it
5 from 6 votes
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Strawberries & Cream Cupcakes

Topped with a cream cheese and fresh strawberry frosting, these strawberry cupcakes scream summer!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Cuisine: American
Keyword: Strawberries & Cream Cupcakes
Servings: 2 dozen
Calories: 170kcal
Author: Michaela Kenkel

Ingredients

  • Cake:
  • 1 15.25 oz box white cake mix
  • 1 3 oz box strawberry jell-o
  • 1 cup fresh strawberries blended
  • 1/2 cup buttermilk
  • 1 cup oil
  • 4 eggs
  • Frosting:
  • 2 8 oz cream cheese, softened
  • 3/4 cup fresh strawberries blended
  • 2 cups powdered sugar
  • 1 cup Cool Whip

Instructions

  • Preheat oven to 350 degrees, line cupcake pans with liners.
  • Place strawberries in the blender and puree. Measure and set aside for cake and frosting.
  • Combine cake mix and Jell-o in a large mixer bowl. Add oil, eggs and buttermilk, mix for about 2 minutes, slowly blend in strawberries.
  • Pour into cupcake liners.
  • Bake for about 20 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and cool.
  • Frosting: Beat cream cheese until smooth, add in strawberries, incorporate until smooth. Add powdered sugar, mix well. Fold in cool whip. Frost cupcakes. Refrigerate for at least one hour before serving. Garnish with fresh strawberries.
  • To prepare as a cake, pour frosting over cooled cake.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 45mg | Sugar: 13g