Strawberry cupcakes are the best! I often make these delicious little treats as gifts for friends, family, and colleagues. It has an appeal that other kinds of cupcakes just can’t compete with. It’s perfect and one of the best desserts ever! And don’t be intimidated because they are pretty easy to make.
Ingredients
Cupcakes:
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¼ c. strawberries in syrup, undrained
1 (18.25 ounces) package golden butter cake mix (such as Pillsbury®) Moist Supreme®)
⅔ c. vegetable oil
⅓ c. milk
4 eggs
Icing:
2 tablespoons of strawberries in syrup, undrained
2 (8 ounce) packages cream cheese, softened
½ c. butter softened
2 cups of confectioners’ sugar
½ teaspoon of strawberry extract
24 fresh strawberries, hulled and sliced
How to make Triple Strawberry Cheesecake Cupcakes
Step 1: Ready the oven and preheat to 350 degrees. Apply paper liners in 12 muffin cups.
Step 2: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add in milk, vegetable oil, and cake mix then mix while turning down the speed to low until all ingredients are well incorporated for 2 minutes. Beat eggs one at a time when adding to the cake mixture. Whisk properly for the eggs to fully blend with the mixture. Scoop out 1/4 cup of the batter then fill the muffin cups.
Step 3: Bake in the oven for 15 minutes. Use a toothpick to see if your cupcakes are fully cooked. insert a toothpick in the middle of 1 cupcake. If it comes out clean, your cupcakes are good to go!
Step 4: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add the butter and cream cheese and beat at low speed until you achieve a creamy texture. Gently add the confectioners’ sugar while maintaining the low-speed mixing. The icing should become smooth. Now, add the strawberry extract then beat for 2 minutes at medium speed.
Step 5: Pour the icing into a star-shaped piping bag then apply icing onto individual cupcakes. Sprinkle the top with sliced strawberries. You’re going to go! Enjoy!
Ingredients
- Cupcakes:
- ¼ c. strawberries in syrup, undrained
- 1 (18.25 ounces) package golden butter cake mix (such as Pillsbury®) Moist Supreme®)
- ⅔ c. vegetable oil
- ⅓ c. milk
- 4 eggs
- Icing:
- 2 tablespoons of strawberries in syrup, undrained
- 2 (8 ounce) packages cream cheese, softened
- ½ c. butter softened
- 2 cups of confectioners' sugar
- ½ teaspoon of strawberry extract
- 24 fresh strawberries, hulled and sliced
Instructions
Step 1: Ready the oven and preheat to 350 degrees. Apply paper liners in 12 muffin cups.
Step 2: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add in milk, vegetable oil, and cake mix then mix while turning down the speed to low until all ingredients are well incorporated for 2 minutes. Beat eggs one at a time when adding to the cake mixture. Whisk properly for the eggs to fully blend with the mixture. Scoop out 1/4 cup of the batter then fill the muffin cups.
Step 3: Bake in the oven for 15 minutes. Use a toothpick to see if your cupcakes are fully cooked. insert a toothpick in the middle of 1 cupcake. If it comes out clean, your cupcakes are good to go!
Step 4: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add the butter and cream cheese and beat at low speed until you achieve a creamy texture. Gently add the confectioners' sugar while maintaining the low-speed mixing. The icing should become smooth. Now, add the strawberry extract then beat for 2 minutes at medium speed.
Step 5: Pour the icing into a star-shaped piping bag then apply icing onto individual cupcakes. Sprinkle the top with sliced strawberries. You're going to go! Enjoy!
