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Thursday, April 23, 2015

sweet strawberry cupcakes

Happy Thursday! I've been on a real cupcake kick as of late. I use to make cupcakes all the time, but it can be time consuming to make a homemade cupcake with homemade frosting. I love the idea of "enhancing" a cake mix from a box. My favorite brand of cake mix is Duncan Hines; I find their mixes to be most like a homemade cake. By adding just a few ingredients, you can make a cake box mix taste like you've spent hours in the kitchen! 

I was experimenting with the frosting on this one. I had a huge container of strawberries that I wanted to use up, so I pureed the strawberries and added them to the store-bought vanilla frosting. You could definitely just keep a plain vanilla frosting and garnish with a fresh strawberry, but if you are looking for more of that sweet strawberry flavor, I would add the pureed strawberries to the frosting. I got a little too carried away with the strawberry puree, so the frosting was pretty thin {hence why there isn't a pretty swirl on these cupcakes!}. If you want a stiffer frosting that will make the perfect swirl, I would decrease the number of strawberries you puree or add more frosting to the amount I used :) 


Sweet Strawberry Cupcakes 
*slightly adapted from My Baking Addiction 

For the Cupcakes:
1 box vanilla cake mix {I used this}
1/2 of 3.4 ounce package of instant vanilla pudding mix
1 {individual size} Greek strawberry yogurt {I used this}
3/4 cup vegetable oil
1/2 cup water
4 eggs, lightly beaten
2 teaspoons vanilla extract
10 fresh strawberries, diced

For the Frosting:
1 container store-store bought vanilla frosting {I used this}
6-8 fresh strawberries, quartered 
24 fresh, whole strawberries for garnish, if desired
24 cupcake wrappers {I used these}

Preheat the oven to 350 degrees. Line the muffin tin with cupcake liners. In a large bowl, mix the cake mix, instant pudding, Greek yogurt, vegetable oil, water, eggs and vanilla extract with a hand mixer for about 2 minutes, or until the batter is smooth. Fold in the fresh, diced strawberries. Fill the cupcake tins about 3/4 full. Bake for 18-20 minutes or until the tops of the cupcakes spring back when lightly touched {mine we perfect at about 19 minutes}. Allow the cupcakes to cool for 3-5 minutes in the muffin tin before transferring to a cooling rack. Cool completely before frosting. In a medium size bowl, place the store-bought vanilla frosting. Blend 6-8 quartered strawberries in a food processor until a puree forms; add strawberry puree to the frosting. Mix together to combine. Frost each cupcake and top with whole strawberry. 

Thanks so much for stopping by and have a wonderful weekend!


  1. Strawberry cupcakes?! YUM! Thanks for sharing, doll!

    Le Stylo Rouge

  2. Yumm --- looks delicious!

    xo Jessi

  3. I love strawberry frosting! These look delicious!

  4. Yummmmm I love strawberries and that frosting sound divine!!

    <3 Shannon
    Upbeat Soles

  5. Yum these look so delicious! I love strawberry cupcakes!
    xo Southern Style

  6. I'm pretty sure I'd eat like 4 of these on my own!! So yummy! xo, Biana -BlovedBoston

  7. Happy Friday, darling! This is too cute! Those cupcakes look SO YUMMY! Wish I could try one! :)
    Have a great weekend!
    xoxo, Vanessa

  8. Yum! These look amazing. Thanks for sharing your recipe, and have a great weekend!
    xo, Whitney and Blaire
    Peaches In A Pod

  9. They look so delicious, thanks for sharing this recipe! :)

    Recently I have started as a guest designer for a famous bag brand and my first design of a belt bag is out! <3 I would love to hear what you think about it! :)
    Hope to see you soon on my blog
    Facebook :)

    Kisses from Zurich,

  10. yummy looking. Gotta try to make this soon!


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