Strawberry Cupcakes with Strawberry Cream Cheese Frosting!

I do Not like Chocolate.  Yep- thats right- not at all.  So when it comes to baked goods it can be really challenging to find things I like.  When I came across this recipe on another blog I was excited!!

These came out so Great!  I would use the M**** word but that is my most hated word in the dictionary.  Really- it’s not a pretty word.



  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored instant gelatin
  • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two packages and using some of the leftover strawberry puree in the frosting.)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Directions:

    Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.

    In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.



  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)
  • 1/2 teaspoon vanilla extract
  • Up to 7 cups confectioners’ sugar
  • Freshly sliced strawberries, for garnish, optional
  • Directions:
    In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

    Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip.  Garnish with fresh strawberries, if desired.


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