Cupcakes, Strawberries, Strawberry Cupcakes, Delicious, Cupcake Recipe, Best Cupcakes

There’s nothing that says summer more than sun, swimming, and FRESH BERRIES!!!! Here’s a quick, super easy, unbelievably moist strawberry cupcake recipe!

Here’s the thing, you can’t get easier than boxed cake, am I right or am I right? The problem is that you want it to be moist and still have delicious chunks of real strawberry and NOT have that fake berry taste.. isn’t that the worst? So I have a solution for you.

FIRST, do not over bake our cupcakes. Take them out right before they turn golden brown. If they actually turn brown on top then they are overcooked. Sometimes I will even turn the oven down to 340° instead of the usually recommended 350°.

SECOND, Why can’t you have real with a boxed cake?? I add real, fresh strawberries to my cake mix! You just have to substitute out some of the water that the recipe calls for on the box!

So here’s my favorite, incredibly moist strawberry cupcake recipe for you!



Moist Strawberry Cupcakes

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24


For the cake:

  • 1 box Betty Crocker Supermoist Strawberry Cake
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup strawberries, pureed

For the frosting:

  • 1 cup butter, salted
  • 1/2 cup margarine
  • 1/2 tsp salt
  • 2 tsp pure vanilla extract
  • 2 lbs powdered sugar
  • 1/4-1/2 cup water
  • **2 tsp strawberry extract**


For the cake:

  1. Preheat oven to 350° or if your oven runs hot, set it to a lower temperature such as 340°.

  2. Beat cake mix, eggs, oil and water at medium speed for 1-2 minutes until well combined. 

  3. If you are using whole, fresh strawberries, place them in a blender or food processor and puree until you have fine pieces and strawberry juice.

  4. Add crushed strawberries, juice and all, to the cake mixture. Mix well until strawberries are combined throughout.

  5. Line cupcake pan with cupcake liners. Fill cupcake liners 2/3 full with cake batter. 

  6. Bake for 15 minutes or until cupcakes are done in the center.

  7. Remove from oven and place on a cooling rack to cool before frosting.

For the frosting:

  1. In a large bowl or stand mixer beat butter, margarine, salt, and vanilla until smooth. 

  2. Slowly mix in the powdered sugar, adding more as it absorbs into the mixture.

  3. Beat in 1/4 cup of water. Add more if needed to reach desired consistency. 

  4. **optional** add in 2 tsp strawberry extract to give your buttercream a hint of strawberry taste.