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5 from 1 vote

Strawberry Cupcakes

Quick and easy these Strawberry Cupcakes are strawberry flavored then stuffed with a strawberry puree and frosted with a creamy and delicious strawberry frosting.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 320kcal

Ingredients

For the Strawberry Filling:

  • 1 1/2 cups fresh strawberries roughly chopped
  • 1/4 cup granulated white sugar
  • 2 Tbs lemon juice

For the Cupcakes:

  • 15.25 oz box strawberry cake mix plus ingredients on back
  • 1 Tbs lemon juice

For the Frosting:

  • 1/2 cup 1 stick salted butter, softened
  • 2 Tbs leftover strawberry filling
  • 1 tsp vanilla extract
  • 3 Tbs heavy cream
  • 3 cups powdered sugar
  • 1 1/2 Tbs reserved strawberry liquid - optional
  • 1/2 tsp strawberry extract - optional

Instructions

  • 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.

Nutrition

Calories: 320kcal | Carbohydrates: 56g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 268mg | Potassium: 36mg | Fiber: 1g | Sugar: 45g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 1mg