Quick and easy these Strawberry Cupcakes are strawberry flavored then stuffed with a strawberry puree and frosted with a creamy and delicious strawberry frosting.

I love cupcakes, they are like cakes but in hand-held form. Cakes are my favorite, always have been and always will be and this does include cupcakes.

Strawberry is one of my favorite flavors to bake with, there are so many different strawberry desserts out there that are absolutely amazing and these Strawberry Cupcakes are just one of them.

We use a cake mix for this recipe to help them whip up quickly, but everything else is homemade. We are absolutely not against using a boxed mix for any start to dessert recipes around here.

There are so many recipes that start out with a box mix and turn into amazing desserts, so don’t be that person who has to always make things completely from scratch.

But if you insist, you CAN make these completely from scratch. We have other strawberry cakes that are scratch on your site as well so we do love a good homemade dessert.

Some of our other favorite strawberry recipes that we have on our site include Strawberry Ricotta Cake, Strawberry Cheesecake Bars and Strawberry Dumplings!

WHY THIS RECIPE WORKS:

Starting with a boxed mix this comes together quickly.
The strawberry puree in the middle gives a delicious surprise strawberry burst.
The frosting really ties the whole strawberry theme together and doesn’t overpower the flavor at all.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Strawberry cake mix
Lemon juice
Strawberries
Granulated sugar
Salted butter
Vanilla
Heavy cream
Powdered sugar
Reserved strawberry liquid – optional
Strawberry extract – optional

HOW TO MAKE STRAWBERRY CUPCAKES, STEP BY STEP:

Place the strawberries, lemon juice, and sugar in a medium bowl. Let macerate in the refrigerator while making the cupcakes. Stir occasionally.
Preheat the oven to 350 F. Prepare a muffin pan by lining each tin with cupcake liners.
Prepare the batter according to the box mix and then mix in the lemon juice until combined.
Fill each muffin tin with cupcake batter until ⅔ full and bake in the oven for 16-19 minutes or until a tester comes out clean.
Once cupcakes are done, set aside on a wire rack to cool completely.
While cupcakes are cooling, prepare filling by placing soaked strawberries into a food processor. Pulse 4-5 times or until the strawberries resemble a chunky puree. Drain excess liquid and reserve some for the frosting if desired.
Measure out 2 Tablespoons of strawberries puree and set aside for the frosting.
Take each cupcake and core out a hole in the center of each cupcake. Make sure you don’t core out a hole all the way through the cupcake. It should be a little hole/pocket to hold the strawberry filling.
Fill the cupcake hole in with strawberries until they just reach the top. Set aside.
Prepare frosting by beating butter, strawberry filling, and vanilla together until combined (use a paddle attachment if using a stand mixer).
Slowly add in 2-3 Tablespoons heavy cream along with 3 cups of powdered sugar. If you are going to add the reserved strawberry liquid or extract, add at this time.
Mix together until combined and the powdered sugar has been mixed in.
Turn the mixer on high and beat for 5 minutes or until extremely light and fluffy.
Using your favorite decorating tip, pipe each cupcake with the frosting. Top with the leftover strawberry filling or a single strawberry cut in half and then plate and serve.

Just look at allll the strawberry in this cupcake recipe. Literally it is the best thing ever. You can never go wrong with all the strawberry flavor. Especially in the cupcakes.

CAN I MAKE A HOMEMADE CAKE?

If you are not a fan of boxed mixes you can absolutely make a homemade strawberry cupcake if you like! We have done this using one of our strawberry cakes on our site.

CAN I USE ANOTHER FROSTING?

You can absolutely change up the frosting for this recipe. An easy way to do so is to use cool whip as an alternative or make a cream cheese frosting.

Also, you can buy some frosting from the store, your favorite flavor and color. You can also add a drop of food coloring to the frosting for a more vibrant color if you wish.

HOW TO STORE:

You will need to store these cupcakes in the refrigerator because of the fresh fruit inside. Cover in an airtight container, these will last up to 4 days since the strawberries have some preserving ingredients inside.

If you want to freeze these bake and frost according to directions, make sure they have cooled completely, then place them in an airtight container for up to 3 months.

To defrost, remove from freezer and place in refrigerator over night.

TIPS AND TRICKS:

You can use a boxed mix or homemade for these cupcakes.
If you do not want to stuff with strawberries, strawberry jam/jelly works well too.
These can be frozen, see my tips above.
Double this recipe to have more for later or if bringing to larger functions.
Make sure you strain the majority of the strawberry juice off strawberries before filling otherwise they could become soggy.

If you want that perfect strawberry dessert that doesn’t lack in the strawberry department, then you need to make these Strawberry Cupcakes!

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If you’ve tried these STRAWBERRY CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Strawberry Cupcakes