Description
Delicious Strawberry Cupcakes with just the right amount of Strawberry flavoring.
Ingredients
Scale
Strawberry Cupcakes
- 1 White Cake Mix (make sure it has pudding in it)
- 3/4 cup of Sour Cream
- 3/4 cup of Vegetable Oil
- 3 Large Eggs – slightly beaten
- 1/2 cup of Strawberry Soda
- 2 teaspoons of Strawberry Extract
Strawberry Buttercream Frosting
- 2 sticks of Unsalted Butter
- 3–4 cups of Powered Sugar, Sifted
- 1/4 teaspoon Salt
- 1 tablespoon Strawberry Extract
- up to 4 tablespoons Milk
- Food Coloring Gel – optional
Instructions
Strawberry Cupcakes
- In you mixer, mix the cake mix, sour cream, vegetable oil, eggs, soda, and strawberry extract until well blended.
- Line your cupcake pan with cupcake liners.
- Spoon the mixture into the liners. (almost 3 tablespoons in each liner)
- Bake in the oven at 350 for about 18-20 minutes.
- Allow the cupcakes to cool in the pan for about 10 minutes before removing them to cool.
- Add icing when fully cooled.
Strawberry Buttercream Frosting
- Beat the butter for a few minutes using your mixer on medium speed.
- Add 3 cups of powdered sugar and mix on low speed until blended.
- Add the strawberry extract, salt, and 2 tablespoons of milk. Mix on medium speed for 3 minutes.
- If you need stiffer frosting, add the remaining sugar.
- If you need a thinner frosting, add the remaining milk.
- Add your food coloring gel until you get the color desired. (optional)
Notes
I added just a touch of pink coloring gel to give it a slight pink look.
Nutrition
- Serving Size: 1 cupcake
- Calories: 142
- Sugar: 4.2 g
- Sodium: 80.2 mg
- Fat: 12.8 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 0 g
- Protein: 1.4 g
- Cholesterol: 49.5 mg
Keywords: strawberry cupcakes