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These Strawberry Cream Cupcakes are delicious and easy to make. Don't forget to make your own cupcakes and use the hashtags #10000cupcakes #donate and #cookforthecure so that KitchenAid will donate $1.00 towards finding a cure for Breast Cancer
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Strawberry Cream Cupcakes + 10,000 Cupcake Challenge


For the Cupcakes

  • 1.5 Cups of All Purpose Flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 3/4 teaspoon of baking powder
  • 1/2 cup of room temperature butter
  • 3/4 cup of granulated sugar
  • 1-2 drops of red or pink food coloring.
  • 2 eggs
  • 3/4 cup of buttermilk
  • 1/2 teaspoon of vanilla or almond extract

For the Strawberry Cream Frosting

  • 2.5 cups of heavy whipping cream
  • 1/4 cups of strawberry milk powder
  • 3/4 cups of powdered sugar
  • 1/2 cup of dry instant pudding strawberry flavor, vanilla flavor, or strawberries and cream if you can find it.


For the Cupcakes

  • Preheat your oven to 350
  • Mix the dry ingredients together in a bowl and set aside.
  • Cream the butter together with the sugar in a stand mixer until smooth.
  • Add the food coloring and then the eggs, one at a time, mixing between each addition.
  • Beat in the vanilla or almond extract.
  • Divide the dry ingredients into three parts and add one at a time, alternating with the buttermilk and mixing between each addition until you have added all of both ingredients.
  • Add the batter into 12 cupcake tins, previously prepared with liners, and bake for 15 minutes, or until a toothpick comes out clean.

For the Strawberries and Cream frosting

  • Put your mixing bowl and mixers into the freezer or refrigerator about 15 minutes prior to beginning.
  • Add all of the ingredients to a stand mixer and beat for about 3-4 minutes, or until stiff peak form.
  • Top the cupcakes with the frosting, add sprinkles if desired, and serve!
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!