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Strawberry Cupcakes with Buttercream Icing

These cupcakes are favorite at Spring parties or picnics. Made with Musselman’s Strawberry Pie Filling.

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  • 1 14.25-ounce package white cake mix, dry
  • cup vegetable oil
  • ¼ cup water
  • 3 eggs, beaten
  • 1 21-ounce can MUSSELMAN’S® Strawberry Pie Filling
  • 1 cup butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy whipping cream


  1. Step 1
    Preheat oven to 350°F. Prepare standard cupcake pans with paper liners.

  2. Step 2
    In a large bowl, beat cake mix, oil, water, and eggs until smooth. By hand, add a little strawberry pie filling at a time, gently stirring to create swirls.

  3. Step 3
    Fill cupcake liners about 2/3 full of batter. Bake 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

  4. Step 4
    Cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and 1 Tablespoon heavy cream, beat for 1 minute adding more cream as needed to reach desired consistency.

  5. Step 5
    Spread frosting onto cool cupcakes. Garnish with additional strawberries.

For fluffier icing, place your mixing bowl and beaters in the freezer to pre-chill while you are making/baking the cupcakes.

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