Description
These strawberry buttercream cupcakes are moist, tender, and topped with creamy strawberry frosting. This easy dessert features a bright berry flavor.
Ingredients
- Cupcakes: 1 box white cake mix (15 to 16 ounces)
- Cupcakes: 4 large egg whites
- Cupcakes: 1/4 cup vegetable oil
- Cupcakes: 1 box strawberry flavored gelatin powder (3 ounces)
- Cupcakes: 1/2 cup water
- Cupcakes: 1/2 cup finely chopped strawberries
- Strawberry Buttercream: 1 cup unsalted butter softened
- Strawberry Buttercream: 4 cups powdered sugar
- Strawberry Buttercream: 1/4 cup strawberry jam
- Strawberry Buttercream: 1 teaspoon vanilla powder
- Strawberry Buttercream: 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 325°F. Line two standard muffin pans with paper liners.
- Combine the cake mix, egg whites, oil, gelatin powder, water, and chopped strawberries in a large bowl.
- Beat with an electric mixer for 2 to 3 minutes until smooth and well blended.
- Fill cupcake liners about two thirds full with batter.
- Bake for 16 to 18 minutes. Test doneness with a toothpick inserted in the center; it should come out clean.
- Remove from the oven. Cool the cupcakes completely on a wire rack.
- Beat the butter in a large bowl for 2 minutes until light and pale.
- Gradually add the powdered sugar, strawberry jam, and vanilla powder. Mix until smooth.
- Add milk slowly until you reach a soft, spreadable consistency.
- Frost the cooled cupcakes using a knife or piping bag.
Notes
- Cupcakes must be completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American