Strawberry Cupcakes

If you’ve ever liked strawberry flavored desserts, these little guys will definitely make you happy.  Strawberry, cream cheese and a little bit of chocolate.  Yum!

I mixed up all the ingredients, and evenly distributed into a cupcake pan.  The way that works for me the best is using an ice cream scoop.  This helps tremendously with putting the same amount of batter in each cup, preventing you from having a bunch of different sized cupcakes.

In my bottom oven, cupcakes bake at 350 to perfection in 22 minutes.  In the top oven, 24 minutes.

Cupcakes are cooled and iced with Duncan Hines cream cheese icing.  I took some Hershey’s strawberry syrup and mixed it with a little bit of cream cheese icing, just enough to make it somewhat of a runny consistency, but thicker than the actual syrup itself.

I put the glaze in a decorating bag with a #2 tip, and drizzled it across the tops.  After that, I placed a strawberry that’s made out of chocolate on top for an added effect.

Here they are, all packed up and ready to go to their temporary homes!  I got the mold for the strawberries from and the cupcake containers from


1 Box Duncan Hines Strawberry Supreme Cake mix

1 package instant cheesecake flavored pudding

8 oz. sour cream

1 cup vegetable oil

1/2 cup water

4 eggs

Combine all ingredients and distribute in muffin pan with ice cream scoop.  Bake at 350 for approximately 22 minutes.


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