Strawberry Cupcakes with Fresh Strawberry Frosting
These strawberry cupcakes always turn out extra moist and the frosting captures the sweet summery flavor of the strawberries!
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Ingredients
- 1 box white cake mix
- 1 box strawberry Jell-O ((4 servings size))
- 4 eggs
- ⅔ cup vegetable oil
- ⅔ cup milk
- 1 pound fresh strawberries (or 1 cup freeze-dried)
- 1 cup unsalted butter (softened)
- 4 - 4 ½ cups powdered sugar
- 3 -4 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Steps
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Combine all cupcake ingredients in a medium bowl. Mix with a hand mixer on low for 1 minute. Mix on medium for 2 minutes.
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Line 24 cupcake wells with liners or grease very well.
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Divide the batter evenly between the wells.
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Bake according to box directions.
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Puree fresh strawberries in a food processor until smooth *see notes for freeze-dried strawberries. Place in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup (approximately 15 minutes) while stirring. Cool completely.
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Cream butter and 1 cup of powdered sugar with a hand mixer until fluffy. Add the cooled strawberry puree and mix well.
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Add powdered sugar a bit at a time until the frosting is thick and fluffy. If the mixture is too thick, heavy cream can be added 1 tablespoon at a time to reach desired consistency.
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Pipe the frosting onto the cooled cupcakes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| box white cake mix | 1 | - | - |
| box strawberry Jell-O | 1 | - | - |
| eggs | 4 | - | - |
| vegetable oil | 0.667 cup | - | - |
| milk | 0.667 cup | - | - |
| fresh strawberries | 1 pound | - | - |
| unsalted butter | 1 cup | - | - |
| - 4 ½ cups powdered sugar | 4 | $0.50/100g | $2.00 |
| -4 tablespoons heavy whipping cream | 3 | - | - |
| vanilla extract | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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