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
If you like this recipe, please pin and share it.
Strawberry Cupcakes with Strawberry Cream Cheese Icing
For the cake
- 1 box white cake mix (15.25-ounce)
- All purpose flour - enough to bring total weight to 18.25 ounces cake mix + flour, about 1/3 cup
- 1 box strawberry-flavored instant gelatin (3-ounce)
- 1 pound package frozen strawberries in syrup thawed and pureed, undrained
- 4 large eggs
- 1/2 cup canola oil
- 1/4 cup water
For the Strawberry Cream Cheese Frosting
- 1/4 cup unsalted butter softened
- 1 package cream cheese (8 ounces) softened
- 1/4 cup thawed and pureed strawberries
- 7 cups confectioners' sugar
- Preheat your oven to 350 degrees.
- Puree the strawberries, and reserve 1/4 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 1/4 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.
Adapted from Paula Deen's strawberry cake.