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Super Moist Strawberry Cupcakes with Real Strawberry Buttercream Icing

Servings 18
Author Emily Weeks, RDN, LD

Ingredients

  • 1 box of strawberry cake mix
  • 1 5.9oz vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 4 eggs, beaten
  • 1/2 cup warm water
  • 10 strawberries, hulled, sliced
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup salted butter, room temperature
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. In a stand mixer or large bowl, combine the cake mix, pudding mix, sour cream, oil, applesauce, beaten eggs, and water. 

  2. Line 18 muffin tins with cupcake liners. Pour about 1/4 cup batter into each tin, filling about 3/4 of the way.

  3. Bake for 25 minutes or until top is springy with touch and a toothpick comes out clean. Let cool in the muffin tin for an hour before removing.

  4. Puree the strawberries until smooth. Add to a small saucepan over medium heat. Cook the strawberry puree, whisking often, until the mixture reduces by half. Let come to room temperature. 

  5. In a stand mixer with the paddle attachment, add the butter and whip until soft and fluffy. Mix in 1 cup of powdered sugar, then add the strawberry puree and vanilla. Add the remaining 1 1/2 cups powdered sugar and mix until fluffy.

    Frost the cupcakes once cool and serve! 

Recipe Notes

Frosting inspiration from Cooking Classy.