These cupcakes are a dream come true for strawberry lovers! Delicate vanilla cupcakes are filled with a burst of sweet strawberry pie filling and topped with a swirl of creamy strawberry cheesecake frosting. It's like a mini strawberry pie in cupcake form, and the best part? They're surprisingly easy to make.
Shortcut to Freshness:
We're using a boxed cake mix as a base, but with a few clever tweaks, the cupcakes turn out moist and flavorful. We'll add vanilla pudding mix for extra flavor and texture, along with sour cream or Greek yogurt for richness. To keep the cupcakes light and airy, we'll use only egg whites.
Intensified Strawberry Flavor:
The key to these cupcakes is maximizing that strawberry taste! The pie filling adds a burst of fruity sweetness, and for the frosting, we'll use a bit of leftover gel from the filling to create an intensely flavored strawberry cheesecake frosting. Don't worry if your strawberries aren't super ripe, the pie filling and frosting will deliver all the vibrant strawberry punch you crave.
Ready to Bake?
Let's get started! This recipe yields roughly 21 cupcakes, so you'll need at least two 12-cup muffin pans. We'll also be making printable cupcake wrappers to add a festive touch.
Ingredients
- Cupcakes:
- White cake mix
- Vanilla pudding mix
- Sour cream or Greek yogurt
- Egg whites
- Vegetable oil
- Strawberry Filling & Frosting:
- Strawberry pie filling (15-16 oz can)
- Powdered sugar (sifted)
- Cream cheese (softened)
- Freshly squeezed lemon juice
Supplies
- Stand mixer or hand mixer with mixing bowls
- Cupcake pans (2 - 12 cavity)
- Cupcake wrappers (plain or pink/red)
- printable strawberry cupcake wrappers (cardstock)
- Pastry bag with large open star tip
Instructions
Start by doctoring a white cake mix to make it incredibly moist and flavorful then fill them with some strawberry pie filling and top them with a big swirl of strawberry cream cheese frosting.
Doctor the Cake Mix: Combine the cake mix, pudding mix, sour cream, egg whites, vegetable oil, and water in a mixing bowl.
Using an electric mixer, beat the ingredients on low speed for 30 seconds then increase the speed to medium and beat for an additional 1 ½ minutes.
Line 21 cupcake cavities with cupcake papers. Then, scoop the batter into the cupcake wrappers.
Bake the Cupcakes: Bake at 350°F for 18-24 minutes, or until a toothpick inserted in the center comes out clean.
Tip: You can tell the cupcakes are done when you gently press one finger on top of a cupcake and the cake springs back.
Allow the cupcakes to cool for 15 minutes in the pan, and then remove them and place them on a cooling rack. Cool completely.
Prepare the Strawberry Filling: Pour one can of strawberry pie filling into a strainer set over a large bowl.
Press down on the strawberries, using a rubber spatula or spoon, allowing the red strawberry gel to drip into the bowl.
Pour the gel into a pastry bag, if desired, and set the strawberries aside. You'll fill the cupcakes with the strawberry gel and add the strawberries to make the strawberry frosting.
Use a cupcake corer or knife, to scoop out a small well in the center of each cupcake.
Pipe, or spoon, some of the strawberry gel into the well in each of the cupcakes.
Enjoy the cake that is removed from each cupcake as a snack or save it to make cake balls or cake pops.
Make the Strawberry Cheesecake Frosting: Place the softened cream cheese into the bowl of a mixer (or mixing bowl if using a hand-held mixer).
Beat until light and fluffy, scraping down the side of the bowl and the beaters as needed until all the lumps are gone.
Add the powdered sugar.
And the strawberries.
Add the lemon juice and beat until creamy.
Add the whipped topping.
Beat until light and fluffy.
Then, spoon the frosting into a pastry bag fitted with a large open star tip.
Pipe a big swirl of frosting onto each cupcake.
Refill the pastry bag as needed and frost all 21 cupcakes.
These Easy Strawberry Cupcakes with Pie Filling are perfect for a summer treat, birthday party, or just because! Enjoy the burst of fresh strawberry flavor in every bite.
Tips
- Frozen whipped topping (Cool Whip or something similar) will hold up better in this frosting and will keep longer, for up to 5 days.
- If using fresh whipped cream, be sure to make the frosting the day you plan to serve these strawberry cupcakes.
Variations
Make Chocolate Strawberry Cupcakes using a chocolate cake mix and doctor it up with chocolate pudding mix.
Swap out blueberry pie filling to make filled Blueberry Cupcakes or peach pie filling to make Peach Cupcakes.
Printable Cupcake Wrappers
You can serve your cupcakes in their original paper wrappers or make them even prettier.
- If you want to dress up your cupcakes be sure to download and print out these cute Strawberry Cupcake Wrappers.
- Just print them out using Landscape mode on your printer and cut them out around each wrapper.
- I suggest using either card stock or photo paper but regular paper will work fine too.
- Then wrap one printable cupcake wrapper around each cupcake and tape the two ends together.
- Or you can tape the ends, overlapping slightly, together then set the cupcake down into the wrapper.
Storage
- I suggest filling and frosting these cupcakes the day you plan to serve them but you can make them ahead, if you prefer.
- You can keep the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
- Or, you can store the plain cupcakes in an airtight container set at room temperature for up to 5 days, keep the gel and strawberry frosting refrigerated for up to 5 days, then decorate the cupcakes the day you plan to serve them.
Related Recipes
You might also like these other fun strawberry recipes...
Video
Watch the video to see how you can make these Strawberry Cupcakes and wrap them in printable cupcake wrappers.
Recipe
Vanilla cupcakes with a strawberry pie filling center are topped with a big swirl of strawberry cheesecake frosting then are wrapped in a pretty printable strawberry cupcake wrapper.
- 1 box white cake mix (15.25 ounces)
- 3 tablespoons vanilla or white chocolate instant pudding mix
- 3 tablespoons sour cream
- 4 egg whites
- ½ cup vegetable oil
- 1 ¼ cups water
- NOTE: adjust the amounts of egg whites, water, and oil so it matches what is listed on your cake mix
- 1 can strawberry pie filling (15 or 16 ounces)
- 3 blocks softened cream cheese, (total of 24 ounces)
- 3 cups powdered sugar
- 1 teaspoon freshly squeezed lemon juice
- 8 ounces frozen whipped topping, thawed (or 3 cups fresh whipped cream)
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Preheat oven to 350 degrees Fahrenheit.
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Line two cupcake pans with 21 cupcake liners.
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Combine the white cake mix, instant pudding mix, sour cream, egg whites, vegetable oil, and water in a large mixing bowl.
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Using an electric mixer, beat on low speed for 30 seconds to incorporate the ingredients then increase the speed to medium and beat for 1 ½ minutes.
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Equally divide the cake batter among the 21 cupcake liners.
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Bake for 18-24 minutes until the cupcake springs back when your press a finger on top.
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Remove the cupcakes from the oven and allow them to cool completely.
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Pour the strawberry pie filing into a strainer set over a large bowl and press down on the strawberries to allow the red gel to fall into the bowl.
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You will use the gel to fill the cupcakes and the strawberries to make the frosting.
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Spoon the gel into a pastry bag to pipe into the cupcake or just use a small spoon.
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Use a cupcake corer or knife to cut a well out of the center of each cupcake.
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Fill each well in the cupcake with the strawberry pie filling. Reserve any remaining pie filling for another use.
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Place the softened cream cheese in a large mixing bowl and beat, using an electric mixer. until light and fluffy.
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Sift the powdered sugar into the bowl and add the reserved strawberries Beat well until the ingredients are fully combined and the strawberries are broken into small bits.
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Add a teaspoon of lemon juice.
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Either add the whipped topping and beat until combined or fold in the freshly whipped whip cream.
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Spoon the frosting into a large pastry bag fitted with a large star tip.
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Pipe a big swirl of frosting on top of each cupcake.
- Refrigerate the frosted cupcakes for up to 5 days.
- Frozen whipped topping (Cool Whip or something similar) will hold up better in this frosting and will keep longer, for up to 5 days.
If using fresh whipped cream, be sure to make the frosting the day you plan to serve these strawberry cupcakes.
- Find the printable Strawberry Cupcake Wrappers on the blog here - https://hungryhappenings.com/strawberry-cupcakes-recipe/
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Ro says
You look beautiful in that pretty top, and your cupcakes look delicious!!
You have a very pretty smile! You should be proud of who you are at 54, and we need to see more of you in clothes that compliment your delicious treats!!!
Beth says
Thank you so much! You are so sweet. I wore this top at a conference this week and got so many compliments. Wearing cute clothes definitely does help me to feel better. I am so grateful to be getting so many nice comments about this post. Thanks so much for leaving a comment.
Becky Hardin says
I can not wait to go strawberry picking just so I can make these adorable delicious cupcakes. Yum!
Beth says
I love picking fresh strawberries and if you have them then you can make your own strawberry pie filling to use to make these cupcakes. That would be amazing!
Becky Mansfield says
Perfect for spring!!! (The cupcakes AND the outfit!!) I love it.
Beth says
Thanks, Becky!
Trang says
I love your strawberry top! I'm all about fruit patterns on my clothes!
Beth says
It's hard to see the strawberries in the pictures but in person they really pop. I bet you'd love it!
Jen says
My kids are going to love the yummy surprise inside! They look amazing!
Beth says
These cupcakes are definitely kid friendly! I'm sure they'll love 'em.
Kristyn says
I agree about Spring & strawberries! I could eat strawberries all day long! These look so pretty, fluffy, & so delicious! My kids will love them!
Beth says
Me too! I love picking strawberries out of my garden each spring.
Lexee says
Darling and Delish! Thank you!!
The Partiologist says
Oh my goodness, I don't know what is the cutest, the top, the cupcakes or YOU! How fun and festive is that top and you look so happy and cheerful, just like your friend said. LOVE it all!
Beth says
That is so nice of you to say! Thank you so much.
Danielle says
Thanks for the recipe. It looks so easy and so yummy.
Stephanie says
Great post and pics! Perfect for Spring! I always forget about Catherine's! (And that cupcake filling looks absolutely delicious!!)
Beth says
Thanks, Stephanie. The cupcake filling is absolutely delicious! We ate the last cupcake today. Sigh!
Kathy Corbett says
Love the top and especially love the capris! I will have to go buy my own. The cupcakes are perfect for any party this time of year! Plus you should get in front of the more often. You are beautiful!
Beth says
You are so sweet. Thanks! You'd look cute in this top too. 🙂
April says
You are just adorable!! I love the shirt - it's so perfect for spring and summer!
Beth says
Thank you so much, April. That is so nice of you to say. 🙂
Emily says
that top is SOOO cute! I love how you made the matching cupcake wrapper. What a fun idea for a spring party.
Beth says
Thanks, Emily. I took a cue from you! You always make the cutest projects to match a theme.
Kelly Dixon says
Cuteness all over! That top will be perfect all summer long! Thanks for the recipe:) Must try-
Beth says
Thank you Kelly. I do hope you give the cupcakes a try. They are really wonderful and perfect for this time of year.