Moist Berry Berry Strawberry Cupcakes Recipe

Name: Moist Berry Berry Strawberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cup frozen strawberries in sugar with juice(thawed); 1 box Duncan Hines Signature Strawberry Supreme Cake Mix; 1/3 cup vegetable oil; 1/2 cup cream cheese (softened); 1/2 cup sour cream; 4 eggs; 1 stick 1 stick butter (melted); 1 1/2 cup confectioner's sugar (powdered sugar); 1/2 packages cream cheese (softened); 1 tsp 1 tsp milk or half n half (add enough to desired consistency of icing); 1/2 cup frozen strawberries in sugar (thawed)

Servings: persons

1 1/3 cup frozen strawberries in sugar with juice(thawed)
1 box Duncan Hines Signature Strawberry Supreme Cake Mix
1/3 cup vegetable oil
1/2 cup cream cheese (softened)
1/2 cup sour cream
4 eggs
1 stick 1 stick butter (melted)
1 1/2 cup confectioner's sugar (powdered sugar)
1/2 packages cream cheese (softened)
1 tsp 1 tsp milk or half n half (add enough to desired consistency of icing)
1/2 cup frozen strawberries in sugar (thawed)

1
Preheat oven to 350
2
If ur not making cupcakes, prepare ur cake pan (cover w/ cooking spray) and set aside.
3
If making cupcakes get ur muffin tin ready w/ nonstick spray or line w ur baking cups.
4
In a mixing bowl combine cake mix, oil, eggs, and thawed strawberries (w/ juice from strawberries).
5
The strawberries are replacing the water component of the original recipe on the box so make sure to include the juice from the frozen berries.
6
I also added a 4th egg.
7
The box recipe calls for 3, but I did 4.
8
Amps up the moisture and makes it fluffier....
9
Gradually add in ur sour cream and softened cream cheese (hopefully ur using an electric mixer for this step...
10
I've folded these 2 remaining ingredients in before as well but they come out fluffy & moist either way...
11
Divide batter equally (about 1 1/2 tbsp to 2 tbsp per muffin cup) Or just pour entire content into greased baking pan if making a whole cake..
12
Bake for 18-21 mins or until toothpick inserted in center of cake/cupcake comes out clean.
13
Place on wire rack and allow to cool for about about an hour prior to applying icing so it won't melt off (if u can wait that long!!!)
14
For Icing: Melt down stick of butter in microwave-safe bowl, mix in all ingredients w electric mixer.
15
Blend until smooth and creamy.
16
Add more powdered sugar if icing too loose/thin or more milk if too thick until desired consistency reached.
17
Be careful w juice from strawberries in this step as u dont want icing too runny and again, if it turns out too loose add more powdered sugar.
18
Top each cupcake w dollop of icing to ur liking!
19
Turn up & enjoy ur berry berry delicious bakery style cupcakes!!
20
!

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cup frozen strawberries in sugar with juice(thawed), 1 box Duncan Hines Signature Strawberry Supreme Cake Mix, 1/3 cup vegetable oil, 1/2 cup cream cheese (softened), and more.

Yes, Moist Berry Berry Strawberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Berry Berry Strawberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions