| Level: | Easy |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 48 mini cupcakes |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 48 mini cupcakes |
Ingredients
- 1 pound strawberries, washed and hulled
- 1/4 cup water
- 1 (18.25-ounce) box white cake mix
- 3 egg whites
- 1/3 cup canola oil
- 2 egg whites
- 1 cup sugar
- Reserved strawberry puree
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Red food coloring
Instructions
- Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners.
- In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth. Puree should equal about 1 3/4 cups, if not add more water. Set aside 1/4 cup of the puree for frosting.
- In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes. Scrape down the sides of bowl to make sure all the batter is well incorporated. Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes. Remove the tins from the oven cool slightly before removing the muffins. Cool completely on a wire rack before frosting.
- Frosting: In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring. Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes. Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade. Frost the cupcakes with the colored frosting and garnish each with a strawberry slice.
Reviews
Yum!!!!
I followed the recipe step by step. I followed the measurements. But the batter’s consistency didn’t look a cake batter at all. When it cooked it was too dense. Also, it’s too bland.
I don’t like the idea off cooking with a cake box
I liked the final product but I didn’t completely follow the directions so I can’t give this 5 stars as written. First of all, water seems completely unnecessary. My strawberries were perfectly ripe and ready to go. They blended fine on their own and I figured water would just take away flavor. Second, I also added in 7-8 chopped strawberries into the cupcake mix as an attempt for more flavor. Next time I want to add more – lots of strawberries 🙂 Third, the frosting didn’t sound great with corn syrup in it. So I made a simple strawberry buttercream instead. Overall I liked the cupcakes but I can’t say they taste like Strawberry. They were good and better than plain white but the strawberry flavor gets lost. Notes to make this recipe much simpler : Buy a boxed cake, replace the water with pureed strawberries, that is basically what this recipe is doing.
Made these for my sisters bridal shower…followed the recipe, but used a standard cream cheese frosting instead of the frosting it called for. Also made them regular sized cupcakes instead of mini’s…they were AMAZING!!! Everybody was asking me for the recipe…they were moist and so tasty. I used Super Moist French Vanilla cake mis instead of a standard white cake. They weren’t exactly pink…i probably should have added a little more food coloring. ..oh well they were still a HIT!!
I followed the recipe and the cupcakes were too heavy and dense. They were also rather bland. The color also was not appealing. I think it might have been better if i did not add the recommended 1/4 cup water. In any case, waste of strawberries. next time, i’ll make white cake mix as directed on box. Put pink food coloring in basic white icing, sugar some strawberries and put a slice on top. This way the kids will like them, and i will still have the strawberries for smoothies….
My brother wanted strawberry cupcakes for his birthday, but he wanted to have the kind that’s straight out of the box, but I wouldn’t hear of it. So I searched for the best that I could find that was made for scratch. Even though this recipe uses white cake mix, it sounded to good to pass up. Making the cake was pretty easy, and the frosting was a little tricky but worth it.
Any way, the taste of the cupcakes were AMAZING!! They tasted like the way I would think strawberry cupcake should taste. My brother loved that, but his only complaint was ‘the frosting tasted too real.’ Lol. Personally I think that’s a compliment. the cake was more moist and had a pretty natural color. The frosting had a nice and fluffy texture. It almost melts in your mouth. I am so proud of the way everything came out. I can’t wait to make them again. I believe this cake was very simple and tasted authentic. This is permanently going to be my go-to strawberry cake recipe.
Any way, the taste of the cupcakes were AMAZING!! They tasted like the way I would think strawberry cupcake should taste. My brother loved that, but his only complaint was ‘the frosting tasted too real.’ Lol. Personally I think that’s a compliment. the cake was more moist and had a pretty natural color. The frosting had a nice and fluffy texture. It almost melts in your mouth. I am so proud of the way everything came out. I can’t wait to make them again. I believe this cake was very simple and tasted authentic. This is permanently going to be my go-to strawberry cake recipe.
The cupcakes were good. I thought the icing was too sweet, but my son liked it. If I make the icing again I would cut the recipe in half and you don’t need the food coloring. It came out a nice pale pink by itself.
cupcakes are great…I used 1c strawberries sprinkled with a little sugar, 1/2 pkg (4oz crm cheese, and 1 can fluffy white bought frosting and this made a great frosting…yum
Loved the cupcake, hated the frosting…but my friends kids and my husband seem to love them so it could possibly be me. I think next time I will try to a strawberry butter cream instead.