Strawberry Cupcakes – a delicious recipe with white cake, strawberry, boiling water, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Baking Tip - for fluffier cupcakes, beat the eggs, water, and oil until very frothy before adding the cake mix.
2
Prepare cake mix as directed on package, adding 4 tablespoons of the Jello, before beating.
3
Bake as directed for cupcakes using cup cake liners.
4
Cool 10 minutes in pans.
5
Remove from pans and finish cooling.
6
In a small cup, dissolve the remaining Jello in the boiling water making sure it is completely dissolved.
7
Cream the butter; add part of the sugar gradually, blending after each addition.
8
Add remaining sugar alternately with Jello mixture, beating until smooth.
9
Spread on top of completely cooled cupcakes.
10
These taste better completely chilled.
11
Store in covered Tupperware contain in refrigerator.
896
kcal
Calories
35
g
Fat
152
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix with pudding, 2 Layer, 3 ounces strawberry Jell-O gelatin dessert, ¼ cup boiling water, 7 tablespoons butter, and more.
Yes, 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.
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