Repeat after me. Strawberry. Buttercream.
Yes that’s right. Strawberry. Buttercream. 😋 This is where it’s at, and it’s what you’ve been missing all your life. ❤️
You add this life-changing strawberry buttercream to deliciously dense, moist vanilla cupcakes with surprise strawberries inside, and I swear some sort of magic happens, and Strawberry Sweetheart Cupcakes are born.
I wanted to make this a simple recipe with a doctored up boxed cake mix because well, we all know that sometimes it’s just flat out easier. I am spoiled by great homemade dense cupcakes though so I was determined to get the texture right with this recipe since boxed cake mixes are usually pretty light and fluffy. After some failed recipes (and boy do I mean failed) and a little bit of research, I found the winner. Turns out that it doesn’t take much to get that delicious dense moist cupcake that people will never know isn’t completely from scratch. 😉😉
By adding sour cream to the mix (to keep it moist) and a few other substitutions, these came out de-li-cious. Like seriously, drop everything and go make these now. Not only that, but they were less time-consuming than making cupcakes from scratch. Win win! 👏🏼👏🏼
We aren’t very big Valentine’s Day celebrators over here, so for those of you out there that are the same, don’t feel like these have to be for your sweetheart. You could surprise your friends, co-workers, your mom, even grandma with these delicious cupcakes! Heck, make them for yourself. Not only are these great to make for Valentine’s Day but your boss will even be asking for you to make them again for her birthday coming up soon.
And you know, if you just aren’t a cupcake fan (if there is such a thing), then you should totally bake up a batch of our Valentine’s Sugar Cookies instead. Then, if you’re just not a sweets person at all, surprise your loves ones with this delicious Stuffed Peppers dinner instead. And if you just aren’t a food fan…wait…you wouldn’t be here then.
So however you spend this Valentine’s Day, I hope its filled with love and lots of delicious Strawberry Sweetheart Cupcakes. ❤️❤️❤️
- 1 box white cake mix (I used Betty Crocker Super Moist)
- 1 cup milk (I used 1%)
- 3 large eggs
- 1 egg yolk
- 1/4 cup sour cream (full fat)
- 1/4 cup vegetable oil
- 5 strawberries, cut up small
- 1 stick butter, softened at room temperature
- 3-4 fresh strawberries, pureed or mashed well (about 3/8 cup)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 5 cups powdered sugar
- Line two cupcake pans with 24 baking paper cups.
- In a large bowl, add all ingredients except strawberries.
- Mix with a mixer or with a whisk by hand until well combined, about 2 minutes.
- Fill cupcake liners 1/4 of the way with the mix.
- Add a couple strawberries pieces to each and then fill each cup with the remaining mix until each are about 3/4 of the way full.
- Bake for about 15-17 minutes or until toothpick comes out clean.
- Let cool on a wire baking rack.
- While the cupcakes are baking, using a hand or stand mixer, cream butter for about 1 minute.
- Add pureed or mashed strawberries, almond and vanilla extracts and mix for another 2 minutes (it will be chunky).
- Slowly add in powdered sugar 1 cup at a time until well combined. The consistency should be nice and thick and pasty looking.
- Once cupcakes have completely cooled, frost.
- The buttercream starts to melt kind of fast once taken out of the fridge, so serve these cupcakes right from the fridge.
- OR you can keep the frosting separate from the cupcakes and frost as you eat them so the cupcakes are at room temp and the frosting is cool (my fav!).
- Calories: 248, Protein: 2 g, Fat: 9 g, Carbohydrates: 40 g, Fiber: less than 1 g, Sugar: 33 g, Sodium: 131 mg, Saturated Fat: 3.5 g