Easiest Fresh Strawberry Cupcakes
  • 1 (18.25-ounce) Package white cake mix
  • 1 (3-ounce) Package strawberry gelatin
  • 4 Large eggs
  • 1/2 Cup sugar
  • 1/2 Cup finely chopped fresh strawberries
  • 1/2 Cup milk
  • 1/2 Cup Vegetable oil
  • 1/3 Cup all-purpose flour
  • Garnish with whole or halved strawberries
  • 1 Cup butter softened
  • 4 Cups powdered sugar
  • 1 Cup finely chopped fresh strawberries
  1. Preheat oven to 350 degrees Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
  2. Pour batter into 12 cupcake liners in a cupcake pan.

  3. Bake at 350 degrees for 20 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)

  4. Spread the Strawberry Buttercream Frosting on top of the cupcakes or use decorative piping. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

  1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

You could also make a strawberry cake with this recipe. Just put cake mix into a well greased and floured 9 inch pan. Or double the recipes for a layered cake.