Pink-A-Licious Strawberry Cupcakes

Yay! I know some of you have really been waiting on this Pinkalicious Strawberry Cupcakes recipe.

Chopped fresh strawberries give these cupcakes perfect flavor, and they are pretty enough for a bridal shower, birthday party or baby shower!




45 min


1 hr 15 min



  • 1/2 cup sliced fresh strawberries, stems removed
  • 1 cup sugar
  • 1/2 cup Land O Lakes® Butter softened
  • 1 large Land O Lakes® Egg
  • 2 large Land O Lakes® Eggs (whites only)
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon strawberry gelatin powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped fresh strawberries
  • Frosting
  • 3 ounces cream cheese
  • 1/4 cup Land O Lakes® Butter softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons finely chopped fresh strawberries, drained
  • Garnish
  • 12 fresh strawberry slices, if desired
  • Small mint leaves, if desired

How to make


Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.


Place 1/2 cup sliced strawberries into food processor bowl fitted with metal blade; process until smooth and pureed. Set aside.



Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add egg and egg whites; continue beating until well mixed.


Combine flour, gelatin powder, baking powder and salt in bowl; mix well. Add half of flour mixture to butter mixture; beat at low speed until well mixed. Add pureed strawberries, milk and vanilla; beat until well mixed. Add remaining flour mixture; beat until well mixed. Gently stir in 1/2 cup chopped strawberries.



Divide batter among prepared muffin pan cups. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling rack. Cool completely.


Combine cream cheese and 1/4 cup butter in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Continue beating at medium speed until frosting is well mixed. Stir in 2 tablespoons chopped strawberries.



Pipe or frost each cupcake with 2 tablespoons frosting. Refrigerate, uncovered, until frosting is set. Just before serving, garnish each cupcake with strawberry slice and mint leaf, if desired. Store refrigerated.

Tip #1

- Look for a variety of fun cupcake liner papers at your local craft store.

Tip #2

- To use remaining gelatin, make according to package directions using 1/4 cup less water than directed.


  • 350Calories
  • 14Fat (mg)
  • 55Cholesterol (mg)
  • 230Sodium (mg)
  • 55Carbohydrates (g)
  • 1Dietary Fiber
  • 3Protein (g)

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Cake Magazine: Pink-A-Licious Strawberry Cupcakes
Pink-A-Licious Strawberry Cupcakes
Yay! I know some of you have really been waiting on this Pinkalicious Strawberry Cupcakes recipe.
Cake Magazine
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