The Ultimate Strawberries & Cream Cupcakes: A Taste of Summer Bliss
There’s something truly magical about the combination of sweet, ripe strawberries and rich, creamy goodness. It evokes memories of warm summer days, picnics, and joyful celebrations. Today, I’m thrilled to finally share the recipe for these absolutely divine Strawberries & Cream Cupcakes that perfectly capture that quintessential summer flavor. These aren’t just any cupcakes; they are a delightful symphony of textures and tastes, featuring a tender, moist strawberry cake base crowned with a luscious, airy cream cheese and fresh strawberry frosting.
I first whipped up a batch of these glorious cupcakes a couple of months ago for a special occasion – a beloved teacher’s 40th birthday party at school. The goal was to create something that would be universally loved, easy to transport, and utterly irresistible. From the moment these vibrant pink treats emerged from the oven, filling the air with their intoxicating aroma, I knew they were going to be a hit. And indeed, they were! The smiles and compliments were instant validation that this recipe deserved a permanent spot in my baking repertoire and, more importantly, to be shared with all of you.
If you’re a devoted fan of both tangy cream cheese and the sweet burst of fresh strawberries, prepare to fall in love. These cupcakes offer an experience that will have you reaching for another, and another, and another. They are genuinely super yummy, a testament to the power of simple, fresh ingredients expertly combined.
The Inspiration Behind These Perfect Strawberry & Cream Cupcakes
The original inspiration for this recipe came from a fantastic website called Favorite Family Recipes, where the recipe was presented as a magnificent cake. While the cake version looked absolutely stunning, I envisioned it as individual treats, perfect for sharing and easier to manage at a party. The transition from cake to cupcake was seamless, and the results were spectacular. I can definitely see myself trying the full 9×13 cake version in the future, especially because the frosting is so incredibly luscious and gooey. A baking pan would beautifully contain its delightful indulgence.
Speaking of the frosting, let’s talk about its unique character. This isn’t your typical stiff, pipe-on buttercream. It’s a wonderfully soft, spreadable, and intensely flavorful cream cheese and strawberry creation that truly sets these cupcakes apart. It’s incredibly easy to work with – simply spoon it generously onto each cooled cupcake. The final touch? A perfectly halved fresh strawberry perched on top, adding both beauty and an extra burst of fresh fruit flavor. This simple yet elegant garnish elevates the cupcake from delicious to absolutely irresistible.
So, whether you decide to bake these as delightful individual strawberry cupcakes or opt for a larger 9×13 sheet cake, one thing is certain: you absolutely *must* make this recipe. With summertime upon us, fresh, vibrant strawberries are abundant and at their peak flavor. There’s no better time to celebrate this beloved fruit than by incorporating it into such a decadent dessert. Give it a try; I promise, your taste buds will thank you later!
Why These Strawberries & Cream Cupcakes Are a Must-Try
These cupcakes are more than just a dessert; they are an experience. They strike the perfect balance between fruity freshness and creamy indulgence. The cake itself is incredibly moist, thanks to the addition of buttermilk and blended fresh strawberries, which infuse every bite with a natural strawberry flavor that’s far superior to artificial essences. The subtle hint of strawberry Jell-O further enhances this fruity profile, giving the cake a lovely pink hue and an extra layer of sweetness.
Then there’s the frosting – the star of the show. It’s a dreamy concoction of softened cream cheese, more blended fresh strawberries, powdered sugar, and a touch of Cool Whip. This combination creates a light, fluffy, yet rich frosting that complements the cake perfectly without being overly sweet. The slight tang from the cream cheese cuts through the sweetness, making each bite incredibly balanced and refreshing. The smoothness of the frosting, combined with the soft cake and the fresh berry on top, offers a delightful textural contrast that will leave you craving more.
Beyond their incredible taste, these homemade strawberry cupcakes are surprisingly easy to make. Even if you’re not an experienced baker, you can achieve impressive results with this straightforward recipe. The use of a white cake mix as a base simplifies the process significantly, allowing you to focus on adding those wonderful fresh strawberry flavors and perfecting that amazing frosting. They’re ideal for summer gatherings, birthday parties, potlucks, or simply as a delightful treat to enjoy with your family on a lazy afternoon.
Tips for Perfect Strawberries and Cream Cupcakes
- Use Fresh, Ripe Strawberries: For the best flavor in both the cake and the frosting, always opt for fresh, ripe strawberries. They’re in season during summer, making this the perfect time to enjoy them.
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for the frosting. This helps achieve a smooth, lump-free consistency.
- Don’t Overmix: When combining the cake batter ingredients, mix just until everything is incorporated. Overmixing can lead to a tough cake.
- Cool Completely: Allow your cupcakes to cool completely before frosting. If you frost warm cupcakes, the frosting will melt and slide off.
- Generous Frosting: Don’t be shy with the frosting! Its soft, gooey nature is part of its charm. Spoon it on liberally.
- Refrigeration is Key: Because of the cream cheese and fresh strawberries in the frosting, these cupcakes need to be refrigerated for at least an hour before serving to allow the frosting to set slightly and enhance its texture and flavor. Store any leftovers in the refrigerator.
- Presentation Matters: A fresh strawberry half on top isn’t just a garnish; it adds a burst of freshness and a beautiful visual appeal that screams “summer dessert.”
Whether you’re celebrating a special occasion or simply craving a delicious treat, these Strawberries & Cream Cupcakes are an excellent choice. They bring a delightful freshness and creamy indulgence to any table, making them a perfect ending to any meal or a wonderful snack any time of day. Get ready to impress your friends and family with this truly memorable dessert!
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Print Recipe
Strawberries & Cream Cupcakes
Ingredients
- For the Strawberry Cupcake Base:
- 1 15.25 oz box white cake mix (any good quality brand will do)
- 1 3 oz box strawberry Jell-O (for enhanced strawberry flavor and color)
- 1 cup fresh strawberries blended into a smooth puree
- 1/2 cup buttermilk (adds moisture and tenderness; if you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for 5 minutes)
- 1 cup vegetable oil (or another neutral-flavored oil)
- 4 large eggs
- For the Creamy Strawberry Frosting:
- 2 8 oz packages cream cheese, softened (ensure it’s full-fat for the best consistency and flavor)
- 3/4 cup fresh strawberries blended into a smooth puree
- 2 cups powdered sugar (also known as confectioners’ sugar)
- 1 cup Cool Whip (thawed, for a lighter, airy frosting texture)
Instructions
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Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Line two standard 12-cup muffin pans with paper cupcake liners. This recipe yields approximately 24 cupcakes, so you’ll need enough liners for two dozen.
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Strawberry Puree: Wash and hull your fresh strawberries. Place them in a blender or food processor and blend until you have a smooth puree. Measure out 1 cup for the cake batter and 3/4 cup for the frosting, and set aside.
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Mix the Cake Batter: In a large mixing bowl, combine the white cake mix and the strawberry Jell-O powder. Whisk them together thoroughly to ensure even distribution. Add the oil, eggs, and buttermilk to the dry ingredients. Mix on low speed with an electric mixer for about 30 seconds, then increase speed to medium and beat for approximately 2 minutes until well combined and smooth. Slowly blend in the 1 cup of strawberry puree, mixing until just incorporated.
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Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full. This will allow room for them to rise without overflowing.
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Bake the Cupcakes: Bake for approximately 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking times may vary depending on your oven, so keep an eye on them. The cupcakes should be light golden and spring back lightly when touched.
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Cool Completely: Remove the cupcake pans from the oven and let them cool on a wire rack for a few minutes before carefully transferring the cupcakes directly to the wire rack to cool completely. This is crucial before frosting to prevent the frosting from melting.
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Prepare the Strawberry Cream Cheese Frosting: In a clean mixing bowl, beat the softened cream cheese with an electric mixer until it is light and smooth, about 1-2 minutes. Gradually add the 3/4 cup of strawberry puree, continuing to beat until fully incorporated and smooth. Slowly add the powdered sugar, mixing on low speed until combined, then increase to medium and beat until the frosting is smooth and creamy. Finally, gently fold in the thawed Cool Whip using a spatula until no streaks remain. Be careful not to overmix, as this can deflate the Cool Whip.
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Frost and Chill: Once the cupcakes are completely cool, generously spoon the luscious strawberry cream cheese frosting over each one. You can use an offset spatula or the back of a spoon to create a lovely swirl. Garnish each cupcake with half of a fresh strawberry. Refrigerate the frosted cupcakes for at least one hour before serving to allow the frosting to firm up slightly and for the flavors to meld beautifully. Store any leftover cupcakes in an airtight container in the refrigerator.
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Optional Cake Version: If you prefer to make this as a 9×13 inch cake, simply bake the cake batter in a greased and floured 9×13 inch baking pan at 350 degrees F for approximately 25-30 minutes, or until a toothpick comes out clean. Once the cake is completely cooled, pour and spread the prepared strawberry cream cheese frosting evenly over the top. Chill before slicing and serving.
Nutrition Information
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
The Ultimate Strawberries & Cream Cupcakes: A Taste of Summer Bliss
There’s an undeniable allure to the classic combination of sweet, succulent strawberries and rich, velvety cream. This beloved pairing is a true harbinger of warm weather, evoking joyful memories of sun-drenched picnics, vibrant garden parties, and celebratory gatherings. Today, I am absolutely delighted to share with you a recipe that perfectly encapsulates this quintessential summer flavor: my incredibly delicious and easy-to-make Strawberries & Cream Cupcakes. These aren’t just any ordinary cupcakes; they are a delightful symphony of tender textures and exquisite tastes, featuring a wonderfully moist, vibrant strawberry cake base crowned with a light, airy, and utterly luscious cream cheese and fresh strawberry frosting.
I initially created these glorious strawberry cream cheese cupcakes for a very special occasion a couple of months ago – a milestone 40th birthday celebration for a beloved teacher at school. My aim was to bake something that would be universally adored, simple to transport, and undeniably irresistible. From the moment these charming pink treats emerged from the oven, filling the entire kitchen with their intoxicating, sweet aroma, I had a feeling they would be a tremendous success. And indeed, they were! The immediate smiles, enthusiastic compliments, and requests for the recipe were all the validation I needed. This recipe deserved not only a permanent place in my personal baking collection but, more importantly, to be shared with all of you, so you can experience their magic too.
If your heart sings for the tangy delight of cream cheese and the sweet burst of fresh strawberries, then prepare to become a lifelong devotee of these delectable treats. These strawberries and cream cupcakes offer an unforgettable taste experience that will undoubtedly have you reaching for just one more, and then perhaps another. They are genuinely super yummy, a testament to how simple, fresh ingredients, when combined with care, can create something truly extraordinary. Get ready for a dessert that delivers pure summer bliss in every single bite.
The Sweet Genesis: Inspiration for These Easy Strawberry Cupcakes
The original spark for this incredible dessert came from a wonderful food blog, Favorite Family Recipes, where the recipe was originally designed as a magnificent sheet cake. While the cake version looked absolutely stunning and deeply tempting, I immediately envisioned it transformed into individual, handheld delights – perfect for casual serving, easier for sharing, and far more manageable for a bustling party setting. The adaptation from a large cake to these charming strawberry cupcakes was wonderfully straightforward, and the results, as you can see, were nothing short of spectacular. I’m already planning to try the full 9×13 cake version in the near future, especially since the unique, gooey consistency of this frosting would be perfectly contained within the edges of a baking pan, creating an even more indulgent experience.
Let’s take a moment to truly appreciate the standout feature of this dessert: the frosting. This isn’t your average stiff, pipe-on buttercream. Instead, it’s a wonderfully soft, spreadable, and intensely flavorful cream cheese and fresh strawberry creation that truly elevates these cupcakes beyond the ordinary. Its delightful texture makes it incredibly easy to work with – simply spoon it generously onto each cooled cupcake, letting its natural drape create an inviting, rustic charm. The final, elegant flourish is a perfectly halved fresh strawberry, perched delicately on top. This simple garnish not only adds visual appeal but also provides an extra burst of vibrant fruitiness and a lovely textural contrast, transforming a delicious treat into an absolutely irresistible masterpiece.
So, whether your preference leads you to bake these as delightful individual homemade strawberry cupcakes, or if you opt for the more communal charm of a large 9×13 sheet cake, one undeniable truth remains: this is a recipe you absolutely *must* experience. With the arrival of summer, fresh, ruby-red strawberries are at their peak abundance and bursting with natural sweetness. There is truly no finer time to celebrate this quintessential fruit than by incorporating it into such a decadent yet refreshing dessert. Don’t hesitate to give it a try; I assure you, your taste buds will send their heartfelt thanks later!
Why These Strawberries & Cream Cupcakes Are Your Next Favorite Dessert
These cupcakes offer far more than just a sweet bite; they deliver an immersive culinary experience. They masterfully strike that coveted balance between invigorating fruity freshness and profoundly creamy indulgence. The cake itself is a marvel of moistness, largely attributed to the inclusion of wholesome buttermilk and the generous addition of blended fresh strawberries. These natural ingredients infuse every crumb with an authentic, bright strawberry flavor that far surpasses anything an artificial essence could achieve. A subtle hint of strawberry Jell-O further amplifies this rich fruity profile, contributing to the cake’s appealing pink hue and an additional layer of gentle sweetness and moistness.
And then there’s the frosting – without a doubt, the undisputed star of this show. It’s a truly dreamy concoction, artfully blending softened cream cheese with even more fresh strawberry puree, finely sifted powdered sugar, and a delicate touch of thawed Cool Whip. This harmonious combination results in a frosting that is wonderfully light and airy, yet profoundly rich and creamy, complementing the strawberry cake perfectly without ever overwhelming it with excessive sweetness. The slight, pleasant tang from the cream cheese expertly cuts through the overall sweetness, ensuring that each bite is incredibly balanced, refreshingly bright, and utterly satisfying. The smooth, luxurious texture of the frosting, paired with the tender crumb of the cake and the fresh berry garnish, creates a delightful textural interplay that guarantees you’ll be craving more of these exquisite strawberries and cream treats.
Despite their gourmet appearance and extraordinary flavor, these easy strawberry cupcakes are remarkably simple to prepare. Even if you consider yourself a novice baker, you can confidently achieve impressive, bakery-quality results with this straightforward recipe. The intelligent use of a white cake mix as the foundation significantly streamlines the baking process, allowing you to dedicate your focus to incorporating those wonderful fresh strawberry elements and perfecting that incredible, signature frosting. They are the ideal dessert for a diverse range of occasions, from festive summer gatherings and vibrant birthday parties to casual potlucks, or simply as a delightful, spontaneous treat to share with your loved ones on a leisurely afternoon. These cupcakes are designed for enjoyment and ease!
Essential Baking Tips for Perfect Strawberries and Cream Cupcakes
To ensure your strawberries and cream cupcakes turn out absolutely perfect every time, keep these key tips in mind:
- Prioritize Fresh, Ripe Strawberries: The quality of your strawberries directly impacts the flavor of both the cake and the frosting. For the most vibrant taste and aroma, always select fresh, perfectly ripe strawberries. As they are seasonal during the summer, this is the prime time to capitalize on their peak flavor.
- Achieve Room Temperature Ingredients: For the frosting, it’s absolutely crucial that your cream cheese is thoroughly softened to room temperature. This step is vital for achieving a smooth, homogenous, and lump-free frosting consistency that spreads beautifully.
- Avoid Overmixing the Batter: When combining your cake batter ingredients, mix only until everything is just incorporated and no dry streaks remain. Overmixing develops gluten unnecessarily, which can lead to a dense, tough, or dry cupcake texture. A light hand is key for a tender crumb.
- Ensure Complete Cooling: This is a non-negotiable step. Allow your baked cupcakes to cool down entirely on a wire rack before you even consider applying the frosting. Attempting to frost warm or even slightly warm cupcakes will result in the frosting melting, sliding off, and creating a messy outcome. Patience here pays off.
- Be Generous with the Frosting: Don’t be shy or frugal with this incredible frosting! Its wonderfully soft, luscious, and slightly gooey nature is an integral part of its charm. Spoon it on liberally, letting it create inviting swirls and peaks. This is not the time for conservative frosting application.
- Refrigeration is Essential for Setting and Flavor: Due to the cream cheese and fresh fruit content in the frosting, these cupcakes absolutely require refrigeration. Chill them for at least one hour before serving. This allows the frosting to set to a pleasant consistency and gives the flavors a chance to meld and deepen. Any leftover cupcakes should always be stored in an airtight container in the refrigerator to maintain their freshness and safety.
- Elevate with Thoughtful Presentation: The fresh strawberry half on top serves a dual purpose: it’s not merely a garnish. It provides an immediate burst of juicy freshness and adds a stunning visual appeal that unequivocally declares “summer dessert!” Consider dusting with a touch of powdered sugar just before serving for an extra elegant touch.
Frequently Asked Questions About Strawberry & Cream Cupcakes
- Can I use frozen strawberries?
- While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries if fresh are unavailable. Thaw them completely and drain any excess liquid before pureeing. The flavor might not be as vibrant, but it will still be delicious.
- How long do these cupcakes last?
- Because of the cream cheese frosting, these cupcakes are best enjoyed within 2-3 days when stored properly in an airtight container in the refrigerator.
- Can I make the cupcakes ahead of time?
- Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature. Prepare the frosting the day you plan to serve, then frost and chill the cupcakes. This helps maintain the cake’s freshness and the frosting’s quality.
- What if I don’t have buttermilk?
- You can easily make a homemade buttermilk substitute. For 1/2 cup of buttermilk, simply measure 1/2 cup of regular milk (dairy or non-dairy) and stir in 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. It will work perfectly in this recipe.
- Can I pipe the frosting?
- This frosting is quite soft due to the fresh strawberries and Cool Whip. While you *could* pipe it for a very rustic look, it won’t hold stiff decorative shapes like a traditional buttercream. It’s best suited for a generous spoon-and-spread application, which perfectly suits its luscious, gooey nature.
- How many cupcakes does this recipe make?
- This recipe yields approximately two dozen, or 24 standard-sized cupcakes, making it perfect for parties or larger gatherings.
Whether you’re celebrating a special occasion, hosting a summer BBQ, or simply indulging a sweet craving, these Strawberries & Cream Cupcakes are an absolutely excellent choice. They effortlessly bring a burst of fresh flavor and creamy indulgence to any table, establishing themselves as a perfect conclusion to any meal or a truly delightful treat to savor at any time of day. Prepare yourself to dazzle and delight your friends and family with this truly memorable and irresistibly flavorful dessert!
LOVE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe! Your feedback helps other bakers!
Print Recipe
Strawberries & Cream Cupcakes
Ingredients
- For the Strawberry Cupcake Base:
- 1 15.25 oz box white cake mix (choose a good quality brand for the best results)
- 1 3 oz box strawberry Jell-O (this enhances the strawberry flavor and gives a beautiful pink hue)
- 1 cup fresh strawberries blended into a smooth puree (ensure berries are ripe for maximum flavor)
- 1/2 cup buttermilk (adds a lovely tang and tenderness; see FAQ for substitute if needed)
- 1 cup vegetable oil (or any other neutral-flavored cooking oil)
- 4 large eggs
- For the Creamy Strawberry Frosting:
- 2 8 oz packages cream cheese, softened (full-fat cream cheese yields the best texture for frosting)
- 3/4 cup fresh strawberries blended into a smooth puree (again, ripe berries are key)
- 2 cups powdered sugar (also known as confectioners’ sugar, sifted if clumpy)
- 1 cup Cool Whip (thawed from frozen, for a lighter and airier frosting consistency)
Instructions
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Prepare Your Oven and Pans: Begin by preheating your oven to a steady 350 degrees F (175 degrees C). Once the oven is heating, line two standard 12-cup muffin pans with paper cupcake liners. This recipe is designed to yield approximately 24 delightful cupcakes, so ensure you have enough liners for two full dozens.
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Create the Strawberry Puree: Thoroughly wash and hull your fresh strawberries. Place the prepared berries into a blender or a food processor and blend until you achieve a wonderfully smooth puree. Carefully measure out 1 cup of this puree for your cupcake batter and 3/4 cup for the frosting, setting each portion aside separately.
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Craft the Cupcake Batter: In a generously sized mixing bowl, combine the contents of the white cake mix box and the strawberry Jell-O powder. Whisk these dry ingredients together thoroughly to ensure they are well distributed. Next, add the vegetable oil, large eggs, and buttermilk to the dry mixture. Using an electric mixer, begin mixing on low speed for about 30 seconds to moisten the ingredients, then increase the speed to medium and continue beating for approximately 2 minutes until the batter is well combined and smooth. Finally, slowly fold in the 1 cup of strawberry puree, mixing gently until it is just incorporated into the batter.
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Fill the Liners: Carefully and evenly divide the prepared cupcake batter among the lined cupcake pans. A good rule of thumb is to fill each liner approximately two-thirds full. This allows ample space for the cupcakes to rise beautifully without the risk of overflowing during baking.
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Bake to Perfection: Place the cupcake pans in your preheated oven and bake for approximately 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center of a cupcake comes out clean, and the tops are lightly golden and spring back gently when touched. Please note that individual oven temperatures can vary, so monitor your cupcakes closely.
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Cool the Cupcakes: Once baked, remove the cupcake pans from the oven and allow them to cool on a wire rack for a few minutes. Then, carefully transfer the cupcakes directly from the pans to the wire rack to cool completely. This step is absolutely critical, as frosting warm cupcakes will cause the frosting to melt and slide off, compromising your beautiful presentation.
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Whip Up the Creamy Strawberry Frosting: In a separate, clean mixing bowl, beat the softened cream cheese with an electric mixer until it becomes wonderfully light and smooth, which should take about 1-2 minutes. Gradually add the 3/4 cup of strawberry puree, continuing to beat until it’s fully incorporated and the mixture is smooth. Next, slowly add the powdered sugar, mixing on low speed until it’s just combined, then increase to medium speed and beat until the frosting is perfectly smooth and creamy. Finally, gently fold in the thawed Cool Whip using a rubber spatula until no streaks remain. Be careful not to overmix at this stage, as excessive beating can deflate the Cool Whip and alter the frosting’s delicate texture.
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Frost, Garnish, and Chill: Once your cupcakes are completely cool, it’s time for the best part! Generously spoon the luscious strawberry cream cheese frosting over each one. You can use an offset spatula or the back of a spoon to create an attractive, rustic swirl. For the perfect finishing touch, garnish each cupcake with half of a fresh, vibrant strawberry. To allow the frosting to set beautifully and for the flavors to fully meld, refrigerate the frosted cupcakes for at least one hour before serving. Store any leftover cupcakes in an airtight container in the refrigerator to maintain their freshness and safety.
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Optional Cake Preparation: Should you prefer to enjoy this recipe as a whole 9×13 inch cake, simply pour the prepared cake batter into a greased and floured 9×13 inch baking pan. Bake at 350 degrees F (175 degrees C) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the cake has cooled completely to room temperature, generously pour and spread the prepared strawberry cream cheese frosting evenly over the top. Chill the cake before slicing and serving for the best experience.
Nutrition Information
Note: All nutritional information provided is an estimate based on average ingredient values and may vary depending on specific brands, exact measurements, and preparation methods. This is intended for informational purposes only.