Strawberries and Cream Cupcakes
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These Strawberries and Cream Cupcakes start with a simple box of cake mix and some Strawberry Quik. Somehow that combo transforms into the fluffiest, sweetest little cupcakes that taste like childhood in every bite. They’re soft, playful, and unapologetically pink, and they prove that sometimes the easiest recipes are the ones that bring the biggest smiles.
If you love make fun and flavorful cupcakes, try my Shirley Temple Cherry Cupcakes and Cinnamon Banana Bread Cupcakes. Easy because they start with a box mix and still bakery quality delicious.
Why this Strawberries and Cream Cupcakes Recipe Works
These vibrant pink cupcakes use a childhood favorite to create a nostalgic, sweet strawberry flavor that is both easy to make and incredibly moist.
- Ultra-Moist Texture: The combination of Greek yogurt and egg whites creates a tender, velvety crumb that stays soft for days.
- Nostalgic Flavor: Using strawberry drink powder provides a unique, malted strawberry sweetness that fresh fruit can’t replicate.
- Beginner-Friendly: Since it starts with a white cake mix, the results are consistent every time, making it a reliable “go-to” for busy bakers.
Why Use Egg Whites Instead of Whole Eggs for my Strawberries and Cream Cupcakes?
Using only the whites keeps the cupcake base bright white and airy. This allows the pink Nesquik powder and food coloring to pop, whereas the yellow from yolks can sometimes muddy the final color.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!”
~ Michele
Ingredient Notes for Strawberry and Cream Cupcakes
You will need a standard box cake mix and of course the nostalgic strawberry quik to make these fun and delicious cupcakes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Eggs: You only need egg whites for this recipe. Crack an egg and use both halves to separate the yolk from the egg whites.
- Butter: Salted butter is best for this buttercream frosting.
- Greek Yogurt: Whole milk, full-fat Greek yogurt gives the best flavor and moisture for cupcakes.
Variations and Substitutions for Homemade Strawberry Cupcakes
You can make a whipped cream frosting for the dessert. You can use a box vanilla cupcake in place of the white cake mix. Top with stabilized whipped cream and freeze dried strawberries. Fill the cupcakes with strawberry puree, or strawberry jam and cream filling.
- The Chocolate-Strawberry Flip: Use a chocolate cake mix instead of white for a “chocolate-covered strawberry” flavor profile for the cupcakes.
- Yogurt Swaps: If you don’t have Greek yogurt, sour cream works perfectly to provide that same tangy moisture.
- The “Double Pink” Boost: For an even deeper pink interior, add a drop of pink food coloring directly to the cupcake batter. You can make a whipped cream frosting with a little vanilla extract if you prefer something lighter.
Special Equipment Needed to Make the Strawberry Dessert Recipe
You will need a hand mixer and mixing bowls for the cupcakes along with this special equipment listed below. Find some cute cupcake liners for the Strawberries and Cream Cupcakes.
- Cupcake Pan: Standard 12-cup cupcake pan for even baking.
- Large Star Piping Tip: Creates bakery-style swirls on your cupcakes.
- Hand Mixer: Helps achieve smooth, fluffy frosting.
How to Make Strawberries and Cream Cupcakes with Strawberry Buttercream
Strawberries and cream cupcakes are the perfect sweet treat when you want something light, fresh, and full of strawberry flavor. This easy version starts with a boxed cake mix and gets dressed up with creamy frosting. Make these cupcakes for wedding showers, baby showers or summer parties.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep and Preheat: Start by preheating your oven to 350°F. While the oven warms up, prepare your cupcake pans by either lining them with paper liners or spraying them with a non-stick baking spray to ensure easy removal.
- Mix the Cupcake Batter: In a large mixing bowl, combine the white cake mix, vegetable oil, egg whites, Greek yogurt, and the Strawberry Nesquik powder. Use a hand mixer to blend these until well combined. Gradually mix in the water until the batter is smooth and the pink color is even.
- Bake and Cool: Fill each muffin liner about ⅔ full to allow room for the cupcakes to rise. Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and allow them to cool completely before you begin frosting.
- Whip the Strawberry Frosting: In a clean bowl, cream the softened butter until light and fluffy. Mix in the strawberry and vanilla extracts along with the Himalayan salt. Slowly incorporate the powdered sugar one cup at a time, adding a splash of milk or half-and-half between each cup. Add the pink food coloring and whip for one minute until the frosting is creamy and holds its shape.
- Decorate and Finish: Fit your piping bag with a large round tip and fill it with the pink frosting. Pipe the frosting onto each cupcake in a smooth, circular motion. Immediately sprinkle with pink sanding sugar and top with a Wilton Flamingo decoration to complete the look.
Prep Ahead Suggestions for this Strawberry Dessert Recipe
There are several ways you can prepare the strawberry cupcakes in advance.
- Bake the Strawberries and Cream Cupcakes Early: Store unfrosted cupcakes in airtight container up to 2 days.
- Prepare Frosting Ahead: You can whip the strawberry frosting a day in advance. Store it in the fridge, but let it sit at room temperature for 20 minutes and give it a quick re-whip before bagging and frosting the cupcakes.
Alternate Cooking Methods – Strawberries and Cream Cake Recipe
- Bake as a 9×13 Strawberry Cake: Spread strawberries and cream frosting or strawberry whipped cream over the top for easy serving.
- Turn Into a Layer Cake: Double the recipe and stack for a strawberries and cream cake version.
- Donut Pan: This batter works beautifully in a donut pan for “Strawberry Milk Donut” treats. Bake for about 10–12 minutes.
- Mini Cupcakes: Make these cupcakes in bite size treats.
Store and Use Leftover Strawberry Cupcakes
There are several ways you can store and use leftover cupcakes.
- Storing: Refrigerate frosted cupcakes if using fresh strawberries or whipped topping.
- Using Leftovers: Crumble the cupcakes into parfait cups layered with whipped cream and berries.
Common Questions About This Recipe
If you can’t find strawberry extract, you can use extra vanilla or even a teaspoon of the strawberry Nesquik powder mixed directly into the frosting. Just note that the extract provides a more concentrated “berry” punch to the cupcakes.
For the best look, sprinkle the sanding sugar immediately after piping the frosting the cupcakes. Once the buttercream “crusts” (dries slightly on the surface), the sugar won’t stick as well.
Tips to Love These Strawberry Cupcakes with Strawberry Frosting
- The Salt Secret: Using pink Himalayan salt in the frosting helps cut through the intense sweetness of the powdered sugar and Nesquik, balancing the overall flavor.
- Don’t Over-Color: Add the pink food coloring one drop at a time. The Flamingo decorations and sanding sugar are quite bright, so a soft pink frosting often looks most professional.
- The Half and Half Trick: Add your liquid 1 teaspoon at a time. You want the frosting stiff enough to hold its shape but soft enough to squeeze through the piping bag without breaking.
- Perfect Placement: Apply the Wilton Flamingo decorations immediately after frosting each cupcake so they “set” into the icing before it develops a slight crust.
- Serve this Strawberries and Cream Cupcakes recipe with: Strawberry Horchata, Strawberry Parfait and Strawberry Crumble.
More Recipes You Might Like
Strawberries and Cream Cupcakes Recipe
Equipment
- Piping Bag
- Piping Tip
- Cupcake Liners
Ingredients
Cupcake
Frosting
- 1 stick Salted butter, softened
- 1-2 teaspoons Strawberry extract, depending on how strong of a strawberry flavor you want
- 1 teaspoon Vanilla
- 1 teaspoon Pink Himalayan salt
- 4 cups Powdered sugar
- 1-2 tablespoons Half and Half
- Pink food coloring
- Wilton Flamingo Royal Icing Decorations, get them at Walmart or Amazon
- Pink sanding sugar
Instructions
Cupcake
- Preheat oven to 350 degrees.
- Line or spray muffin tin.
- In a large bowl, mix in the cake mix, oil, egg whites, yogurt, and Nestle Nesquick Strawberry Flavored Powder until well combined with a hand mixer.
- Mix in water.
- Fill muffin liners ⅔ full.
- Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.
Frosting
- Allow cupcakes to cool before frosting.
- Cream butter and sugar in a large bowl until light and fluffy.
- Mix in the strawberry and vanilla extracts and salt.
- Slowly incorporate powdered sugar 1 cup at a time.
- Add a bit of milk or half and half in between each cup of powdered sugar.
- Mix for 1 minute or until creamy. Add in food coloring.
- Fill piping bag with frosting. Frost cupcakes in circular motions.
- Sprinkle pink sanding sugar, and top with Royal Icing Flamingo Decoration.
Christina’s Notes
- Room Temperature: For light and fluffy cupcakes, use room temperature egg whites.
- Egg Whites: Properly separated egg whites ensure the cupcakes have a strong structure with a light and airy texture. Egg whites can be purchased in a carton, or separate whole eggs using the shell.
- Strawberry Frosting: One of the easy ways for faster frosting, is to add food coloring and strawberry extract to premade vanilla or cream cheese frosting.
- Strawberries and Chocolate: If you don’t have a box of white cake mix, try chocolate cake mix for a chocolate covered strawberries experience.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Oh this is a fun recipe for cupcakes!
So cute! And I like that the strawberry milk powder and strawberry extract make them pink without needing food coloring in the cupcakes. Yum! Would definitely be a hit with my grandkids!
So crazy cute! I like that there is no extra food coloring needed for the cupcakes with the color from the strawberry milk and extract. So delicious!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Loved these cupcakes! So cute and delicious. Thanks for the recipe.
They were a hit at my last gathering. Thank you for the recipe!
They’re an instant favorite, occasion feel a little more special. Thank you for sharing the recipe.