Go Back

Strawberry and Cream Cupcakes


  • Makes 24 cupcakes
  • For the Cake:
  • 1 yellow cake mix pudding in the mix is the best!
  • amount of eggs called for on the box
  • amount of oil called for on the box
  • amount of water called for on the box but replace with milk
  • For the Filling:
  • 1/2 cup strawberry preserves
  • For the icing:
  • 12 oz. cream cheese softened
  • 1 stick of unsalted butter at room temperature
  • 3-4 cups powdered sugar
  • 2 tsp.vanilla
  • 1 tbsp. milk


  1. Prepare and then bake cupcakes according to box's directions. Don't forget to replace the water with milk!
  2. When cupcakes are done, remove from the oven and set aside to cool.
  3. Prepare icing by placing your butter and cream cheese in the bowl of a stand mixer and beating until smooth and creamy about 3-4 minutes.
  4. Slowly add in your powdered sugar, half a cup at a time, beating for about 1 minute after each addition. After you have added three cups, taste and see if you would prefer it sweeter. If so, continue to add sugar until you reach your desired sweetness.
  5. Add the vanilla and then beat to combine. Add the milk and again, beat until distributed. If icing has become too thin, simply add more powdered sugar till you have an icing like consistency. Cream cheese frosting is much softer than buttercream and will not become stiff like buttercream.
  6. Place frosting in the fridge for 15 minutes so that it hardens some and makes it easier to pipe onto your cupcakes.
  7. While frosting is cooling, fill your cupcakes. Using a teaspoon, scoop a small amount out of the top of each cupcake. You want to scoop about 1/2 of an inch deep. FIll the hole with 1 tsp. of strawberry preserves. Your icing will cover it so it does not need to look pretty.
  8. When each one is filled, pipe icing onto your cupcake. I used a round Wilton tip.
  9. Keep refrigerated until serving and enjoy!