Strawberry Crush Cupcakes with Buttercream Frosting

 These strawberry crush cupcakes with buttercream frosting are sweet and yummy. The recipe starts with a cake mix for ease of preparation and builds from there. The buttercream frosting is made fresh and tastes divine. Enjoy!

This is a really simple and fun recipe to make and the cupcakes come out so moist and bursting with strawberry deliciousness.

Growing up, my family loved strawberry crush soda. It was a real treat to have once in a while. It’s even better in these cupcakes.

Take a bite and it’s like eating strawberry crush! Sounds crazy but, it’s really like biting into strawberry crush soda. 

Freshness at its best…

The buttercream frosting is made with fresh strawberries and it’s creamy, rich and totally luscious. It’s so good it’s hard not to eat it with a spoon like ice cream which I have done on occasion when no one was looking. 

Have fun with this recipe, it’s sure to become a favorite with family and friends like it is around here.

Also, since the cupcakes are so festive, they are great for birthday parties too. Everyone loves cupcakes, a special individual mini cake all for one and these are strawberry gems.

Strawberry Crush Cupcakes with Buttercream Frosting

Yields: 22 to 24 cupcakes

What you’ll need to make strawberry crush cupcakes with buttercream frosting…

Ingredients:

• 1 box white cake mix
• 1 1/4 cups Strawberry Crush Soda
• 3 egg whites
• 1/2 tsp vanilla extract
• 1/3 cup canola oil or any mild tasting oil

Fresh Buttercream Frosting:

• 2 cups unsalted softened butter
•  6 cups sifted powdered sugar
• 1 tbsp vanilla extract
• 5 to 8 tbsp heavy cream, start with 5, you will know if you need more
• 1/2 cup chopped fresh strawberries
• 1/8 tsp fine sea or kosher salt
• maraschino cherries  for garnish, optional

Here’s how these strawberry crush cupcakes with buttercream frosting made…

Directions:

1. Preheat oven to 350 degrees, line muffin pans with liners. Set aside.
2. Using a stand mixer or handheld mixer,(These are the two I use all the time and love!) beat batter until light and fluffy.
3. With a rubber spatula, dig down and make sure all dry is incorporated into wet ingredients.
4. Fill muffin cups about 2/3 to 3/4 full.
5. Bake for about 20 to 23 minutes. Check after 20 minutes. A toothpick should come out clean or with dry crumbs.
6. Let cool on wire rack at least 30 minutes. Invert onto rack to cool completely.
7. To make the frosting; Use a stand mixer or handheld mixer.  Cream butter until light and fluffy.
8. Add in powdered sugar a large spoonful at a time. Next, vanilla extract, salt, heavy cream then the strawberries. Mix until the frosting is thick, and creamy.
9. Scoop into large disposable piping bag or, spoon on each cupcake and smooth out with a butter knife or an offset spatula. Top with a maraschino cherry if using.

Enjoy the strawberry deliciousness!

Here is another yummy cupcake recipe to enjoy….

Tropical Pineapple Cupcakes

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Simple Strawberry Crush Cupcakes with Buttercream Frosting

Simple Strawberry Crush Cupcakes with Buttercream Frosting – These sweet and yummy cupcakes are made simply with a cake mix. The buttercream frosting is made fresh and tastes divine. Enjoy!

Course Cupcake, Dessert

Cuisine American

Keyword buttercream frosting, strawberry crush, strawberry crush cupakes, strawberry cupcake

Servings 22

Author Pam

Ingredients

• 1 box white cake mix
• 1 1/4 cups strawberry crush soda
• 3 egg whites
• 1/2 tsp vanilla extract
• 1/3 cup canola oil or any mild tasting oil

Fresh Strawberry Buttercream Frosting

• 2 cups softened unsalted butter
• 6 cups powdered sugar
• 1 tbsp vanilla extract
• 5-8 tbsp heavy cream
• 1/2 cup chopped fresh strawberries
• 1/8 tsp fine sea or kosher salt
• maraschino cherries for garnish, optional

Instructions

1. 1.Preheat oven to 350 degrees, line muffin pans with liners. Set aside.

   2.Using a stand mixer or handheld mixer, beat batter until light and fluffy.

   3.With a rubber spatula, dig down and make sure all dry is incorporated into wet ingredients.

   4.Fill muffin cups about 2/3 to 3/4 full.

   5.Bake for about 20 to 23 minutes. Check after 20 minutes. A toothpick should come out clean or with dry crumbs.

   6.Let cool on wire rack at least 30 minutes. Invert onto rack to cool completely.

   7.To make the frosting; Use a stand mixer or handheld mixer. Cream butter until light and fluffy.

   8.Add in powdered sugar a large spoonful at a time. Next, vanilla extract, salt, heavy cream then the strawberries. Mix until the frosting is thick, and creamy.

   9.Scoop into large disposable piping bag or, spoon on each cupcake and smooth out with a butter knife or an offset spatula. Top with a maraschino cherry if using. Enjoy the strawberry deliciousness!

The prettiest looking and most delicious cupcakes!

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