These strawberry cupcakes with strawberry cream cheese icing are such a delicious sweet treat, perfect for a birthday party!
If you are one of my local friends, you may be familiar with Edgar’s Bakery and their famous strawberry cupcakes. These taste just like them!
I ate quite a few of the Edgar’s version when I was pregnant with Mallory. I was doing some contract work for a company downtown, and when I was in the office, my pregnant self had to take a little walk over to Edgar’s downtown location and get one.
Fast forward to this past April when we celebrated my mom’s birthday. I made these, and I was amazed at how much they tasted like Edgar’s! The texture is perfection – light and fluffy.
No need to be an Edgar’s fan to enjoy these, though. My whole family (who live in Florida) had a fit when I made these and asked for the recipe repeatedly. So even though this recipe is NOT healthy in any way, I am sharing it here. Because…YOLO!
So when my sweet son Canon’s fourth birthday rolled around this past weekend, I asked him what kind of cake he wanted, and he specifically wanted these: strawberry cupcakes with strawberry cream cheese icing. He said he wanted these even though they were not his favorite color (currently green, not pink!) because they are so delicious. LOL!
I vlogged his birthday too, in case you want to see the story behind the cupcakes.
See also what I made for his third birthday last year, FYI: Key lime cupcakes. 🙂
I adapted these from this Paula Deen cake recipe. That right there should tell you they are not lightened up in any way. But! We never have made a point to “healthify” birthday cake in our house, even in my dieting days. Only The Real Deal will do for birthdays.
Also, I piped the icing with a gallon-sized freezer storage bag. I just cut a small hole (1-ish centimeter) in the tip to pipe the icing through. I think they turned out really pretty, and it saved me from purchasing yet another kitchen tool that I rarely will ever use.
Not that there is anything wrong with just spreading the icing on the cupcakes with a spatula! The piping makes them look a little more special, but spreading it on there will totally work too.
And you will have a good amount of leftover icing, FYI. This recipe makes more than enough. I’d always rather have too much than not enough. Icing is something I never want to run out of when making cakes/ cupcakes!
Tools Used to Make This Recipe
Note: These are Amazon affiliate links.
- 12-cup standard muffin tin
- Baking liners
- Electric mixer – I used my trusty KitchenAid
- Measuring cups and spoons
- optional: Piping bag or freezer bag with the tip cut off
- Also optional, but really cool – this collapsible cupcake keeper. It is SO handy, and I love how it can collapse to use for just one dozen, or expand for two dozen.
Strawberry Cupcakes With Strawberry Cream Cheese Icing Recipe
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- For the Cake:
- 1 (15.25-ounce) box white cake mix
- All purpose flour - enough to bring total weight (cake mix + flour) to 18.25 ounces (about ⅓ cup)
- 1 (3-ounce) box strawberry-flavored instant gelatin
- 1 pound package frozen strawberries in syrup (undrained), thawed and pureed
- 4 large eggs
- ½ cup canola oil
- ¼ cup water
- For the Strawberry Cream Cheese Frosting:
- ¼ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- ¼ cup thawed and pureed strawberries
- 7 cups confectioners' sugar
- Preheat your oven to 350 degrees.
- Puree the strawberries, and reserve ¼ cup of the puree for the icing
- Combine the dry ingredients: cake mix, strawberry gelatin and flour; set aside.
- In a stand mixer, combine the strawberry puree (except that reserved for icing), eggs, oil and water on low for about a minute.
- Gradually add the dry ingredients, and mix in on low. (Do not over mix.There may be a few lumps.)
- Add mixture to a muffin tin, lined with baking cups. (The mixture makes 24 cupcakes.)
- Bake at 350 until a toothpick comes out clean, about 20 minutes.
- Allow cupcakes to cool completely before icing.
- For the icing, mix the butter, cream cheese, confectioners sugar and remaining ¼ cup strawberry puree on low in the mixer (in a clean bowl), until creamy.
- Use a piping bag (or freezer bag with the tip cut off) to pipe the icing onto the cupcakes.
- Cupcakes will be good for about 3 to 4 days.