| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
Ingredients
- Cooking spray
- 1 standard box plain white cake mix
- One 3-ounce box strawberry-flavored gelatin
- 2/3 cup vegetable oil
- 1/2 cup frozen sliced strawberries in syrup, thawed
- 4 large eggs
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup confectioners’ sugar
- 1 cup frozen sliced strawberries in syrup, thawed
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
- With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
- For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 235 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 165 mg |
| Serving Size | 1 of 24 servings |
| Calories | 235 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 165 mg |
Reviews
Excellent so good especially for summer ♥️
i want me some so badly
the cupcake themselves were wonderful. light and delicious. But like others the icing failed. For me there was no saving it. will use the cupcake recipe again but not the icing. I’m thinking a cream cheese frosting might be yummy
Glaze was an epic fail! Finally heated on stove. It blended then, but made a mess of the cupcakes.
The strawberry flavor was really nice and light. Just could NOT get the icing to come together. Had to heat on the stove. I wanted SO much to love these because I wanted to make a bunch for a house warming party. Glad I tested the recipe first. Not sure what I did wrong.
Water is missing from the ingredient list…..
TRISHIA U DID IT AGAIN , THEY ARE BY FAR THE BEST CUPCAKES I HAVE EVER HAD. NOT A CAKE PERSON AT ALL, BUT, THE STRAWBERRY TASTE AND THE MOIST DENSE CAKE WAS EXCEPTIONAL.LOVED LOVED THE GLAZE. I ALSO DID THIS WITH KEY LIME, LEMON ETC. THEY CAME OUT JUST AS GOOD. U ROCK IN MORE THAN ONE WAY. THANKS FOR THE GOOD RECEIPES AND MAKING THEM EASY . THE GAVERNS
Mom wanted me to let you know that she made these for her Granddaughters High School graduation last month and they all loved them, It was the hit of the party..
These were just okay. Trisha, use an Ice cream scoop to put the batter into the liners. Using large spoons was painful to watch!
Trisha used silver sprinkles on top of cupcakes.