Strawberries and Cream Cupcakes are the perfect dessert for a summer gathering, or any time of year. These delicious cupcakes are made with strawberry milk powder and creamy strawberry frosting.
These Strawberries and Cream Cupcakes are fluffy, moist and flavorful. Strawberry milk powder is a delicious drink that can also be used to make cupcakes. Topped with pink sanding sugar, strawberry frosting, and flamingo decorations, these strawberry cupcakes are ready for your next baby shower or birthday party.
Strawberries and cream was introduced in 1509 by King Henry VIII’s right-hand man, Thomas Wolsey. These cupcakes incorporate all the flavors of berries and cream using cake mix and strawberry extract. These pink cupcakes would be perfect for a baby shower.
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What We Love About This Recipe
- Cake Mix: Cake mix has all the essential dry ingredients in one place.
- Easy For Parties: Easy to double, triple, or quadruple for parties.
- Family Friendly: People of all ages can enjoy this dessert. Bring to a children’s party or a family holiday, and they will be one of the best cupcakes there.
Ingredient Notes
- Eggs: You only need egg whites for this recipe. Crack an egg and use both halves to separate the yolk from the egg whites.
- Butter: Salted butter is best for this buttercream frosting.
- Greek Yogurt: Whole milk, full-fat Greek yogurt gives the best flavor and moisture for cupcakes.
Variations and Substitutions
- Himalayan Salt – If you don’t have Himalayan salt, sea salt is delicious with this frosting.
- Greek Yogurt – 5-6 tablespoons of sour cream is a great substitution to keep the cupcakes moist.
- Milk – Substitute heavy whipping cream for fluffy frosting.
How to Make Strawberry Cupcakes
These are the basic steps for making Strawberry and Cream Cupcakes. Please refer to the recipe card below for more detailed instructions. You’re going to love this new recipe! Happy Baking!
STEP 1: PREP
Preheat oven to 350 degrees. Line the muffin tin.
STEP 2: MIX
Using a hand mixer on medium power, mix the cake mix, oil, egg whites, yogurt, and Nestle Nesquick Strawberry Flavored powder in a large mixing bowl. Once well incorporated, add in water.
STEP 3: BAKE
Divide cupcake batter into muffin tin until each of the cupcake liners is 2/3 full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes on a cooling rack.
STEP 4: FROSTING
In a large bowl, cream the butter on medium speed in a stand mixer until light and fluffy. Slowly incorporate powdered sugar 1 cup at a time. Between cups, add milk or half and half until the frosting is creamy and forms stiff peaks with a little curl on the end.
STEP 5: FROSTING PREP
Add pink food coloring to frosting and scoop frosting into a piping bag.
STEP 6: DECORATE
Wait until the cupcakes on the wire rack are cool to pipe frosting on top of the cupcakes. Sprinkle pink sanding sugar on top of frosting, and place a Royal Icing Flamingo Decoration on each cupcake.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The best way to make this recipe ahead of time, place cooled cupcakes in an airtight container and store on the counter for up to two days. Frost cupcakes before serving.
HOW TO STORE THIS RECIPE
Cupcakes store best at room temperature, but the frosting for this recipe needs to be refrigerated, if the cupcakes are already decorated. Store these fresh strawberry cupcakes in an airtight container in the fridge for up to 2 days.
HOW TO FREEZE THIS RECIPE
It’s a good idea to individually wrap each cupcake in plastic wrap and store in an airtight container. Cupcakes last up to three months in the freezer.
Frequently Asked Questions
Sour cream and yogurt add acidity to the batter, making it moist and dense.
To add real strawberries to make a strawberry buttercream frosting, chop freeze-dried strawberries in a food processor until it is a fine powder. Mix into the frosting at the end to enhance the strawberry flavor.
Use a large or jumbo tip, such as a 1M or 2D tip, for your cupcakes. This provides even frosting distribution.
Cupcakes dry out and become stale faster in the cold air. Refrigeration speeds up the crystallization of flour and sugar. Wait to make frosting until serving, and store cupcakes at room temperature.
Expert Tips for Making This Recipe
- Room Temperature: For light and fluffy cupcakes, use room temperature egg whites.
- Egg Whites: Properly separated egg whites ensure the cupcakes have a strong structure with a light and airy texture. Egg whites can be purchased in a carton, or separate whole eggs using the shell.
- Strawberry Frosting: One of the easy ways for faster frosting, is to add food coloring and strawberry extract to premade vanilla or cream cheese frosting.
- Strawberries and Chocolate: If you don’t have a box of white cake mix, try chocolate cake mix for a chocolate covered strawberries experience.
What to Serve with Strawberry Cupcakes with Cake Mix
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Strawberries and Cream Cupcakes
Equipment
- Hand Mixer
- Mixing Bowl
- Piping Bag
- Piping Tip
- Cupcake Pan
- Cupcake Liners
Ingredients
Cupcake
Frosting
- 1 stick salted butter, softened
- 1-2 teaspoons strawberry extract, depending on how strong of a strawberry flavor you want
- 1 teaspoon vanilla
- 1 teaspoon pink Himalayan salt
- 4 cups powdered sugar
- 1-2 tablespoons half and half or whole milk
- pink food coloring
- 1 large piping bag, with 1 large round frosting tip
- Wilton Flamingo Royal Icing Decorations, get them at Walmart or Amazon
- Pink sanding sugar
Instructions
Cupcake
- Preheat oven to 350 degrees.
- Line or spray muffin tin.
- In a large bowl, mix in the cake mix, oil, egg whites, yogurt, and Nestle Nesquick Strawberry Flavored Powder until well combined with a hand mixer.
- Mix in water.
- Fill muffin liners ⅔ full.
- Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.
Frosting
- Allow cupcakes to cool before frosting.
- Cream butter and sugar in a large bowl until light and fluffy.
- Mix in the strawberry and vanilla extracts and salt.
- Slowly incorporate powdered sugar 1 cup at a time.
- Add a bit of milk or half and half in between each cup of powdered sugar.
- Mix for 1 minute or until creamy. Add in food coloring.
- Fill piping bag with frosting. Frost cupcakes in circular motions.
- Sprinkle pink sanding sugar, and top with Royal Icing Flamingo Decoration.
Expert Tips
- Room Temperature: For light and fluffy cupcakes, use room temperature egg whites.
- Egg Whites: Properly separated egg whites ensure the cupcakes have a strong structure with a light and airy texture. Egg whites can be purchased in a carton, or separate whole eggs using the shell.
- Strawberry Frosting: One of the easy ways for faster frosting, is to add food coloring and strawberry extract to premade vanilla or cream cheese frosting.
- Strawberries and Chocolate: If you don’t have a box of white cake mix, try chocolate cake mix for a chocolate covered strawberries experience.
Oh this is a fun recipe for cupcakes!
So cute! And I like that the strawberry milk powder and strawberry extract make them pink without needing food coloring in the cupcakes. Yum! Would definitely be a hit with my grandkids!
So crazy cute! I like that there is no extra food coloring needed for the cupcakes with the color from the strawberry milk and extract. So delicious!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!