Strawberry Cupcakes


For his birthday, my son asked for cupcakes with strawberry filling and strawberry frosting. So here’s what I came up with. FYI they’re delicious!


  • 1 box butter yellow cake mix and whatever ingredients the mix needs and cupcake liners (you can make the cupcakes from scratch if you want but I find with kids it’s not worth the effort as they’re just in it for the frosting anyway.)
  • 1 Pkg (16oz) frozen strawberries in syrup, thawed (my grocery store had them in a tub)
  • 1 cup heavy cream
  • 2 Tbsp cornstarch
  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 Tbsp whole milk
  • 2 Tbsp strawberry jello powder


First make the mousse filling as it needs to chill.

  1. Puree the thawed strawberries in a blender or food processor.
  2. Then combine strawberries, heavy cream and cornstarch in a medium saucepan.
  3. Cook over medium heat, whisking constantly (or almost constantly, because lets face it 10 minutes is a long time just standing there stirring a pot) until thickened, about 8-10 minutes.
  4. Remove from heat and chill in the refridgerator.

While the filling is chilling, make your cupcakes. Most cake mixes make 24 cupcakes. Cool cupcakes completely before filling.

I used the Wilton cupcake corer to make a hole for my filling. I also used the Wilton Dessert Decorator to pipe in the filling.

Screen Shot 2017-05-24 at 1.25.26 PM

Finally, you need to make your frosting.

  1. Beat the shortening and softened butter together until well combined and fluffy. Add the sugar and beat for about 2 more minutes.
  2. Add the vanilla and milk, and beat for another 5 to 7 minutes until fluffy. Finally, add the jello powder and beat until combined, scrapping down sides of bowl with a spatula as needed. And frost your cupcakes. I again used my decorator tool to swirl the frosting on. You could also jazz them up with a sliced strawberry on top or go crazy with sprinkles even.

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