Strawberry Cupcakes Forever
Moist and delicious cupcakes flavored with strawberry gelatin and made with the ease of a cake mix. The buttercream frosting is smooth and creamy, plus it makes the perfect amount.
Yield: 24
Calories: 308kcal
Materials
Cupcakes:
- 15.25 oz. box White cake mix (like Pillsbury Moist Supreme)
- 4 large egg whites
- 1 1/4 cups milk (whole milk, almond milk, etc.) instead of water
- 1/2 cup oil
- 3 oz. box strawberry gelatin (such as Jell-O brand)
Buttercream Frosting:
- 1 cup butter (see Notes)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 cups powdered sugar
- 3 Tbsp. heavy cream
Instructions
- Line 2 muffin pans with cupcake liners and preheat oven to 350°.
Cupcakes:
- In large bowl, mix together the egg whites, milk, and oil. Stir in gelatin until well mixed. Stir in dry cake mix just until combined. Do not over mix. Divide batter amongst 24 cups and bake per box instructions.
- Allow cupcakes to cool completely while you make the frosting.
Buttercream Frosting:
- In large bowl, beat butter, vanilla, and salt until light and fluffy. Add powdered sugar in batches, alternating with 2 tablespoons heavy cream. Once mixed, add more heavy cream until desired consistency is reached.
- Spread or pipe frosting on cooled cupcakes. Enjoy!
Notes
I used salted butter, because a little salt can make it less sweet. If you prefer a sweeter frosting, use unsalted butter.
Nutrition
Calories: 308kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 128mg | Potassium: 35mg | Fiber: 0.04g | Sugar: 19g | Vitamin A: 288IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 0.1mg