Strawberry Cupcakes with Cream Cheese

These Strawberry Cupcakes with Cream Cheese Frosting are simply divine! They turn out moist and fluffy every single time, and honestly, they remind me so much of one of my favorite childhood cupcake memories.

Alright, I’m going to be honest — while I mostly bake from scratch these days, I did grow up getting box mixes and store-bought cakes now and then. I know some folks really dislike box mixes, and others swear by them. For me? I’m somewhere in the middle. They’re such a lifesaver when you need something quick. And I just can’t get enough of Funfetti Cake with Rainbow Chip Icing — it’s truly the ultimate. But baking from scratch? That’s where you unlock even more flavor and feel like you’re making something truly special.

One cake mix I’ve always had a soft spot for (right up there with Funfetti) was strawberry cake mix paired with cream cheese frosting. There’s just something about that bright, sweet strawberry taste that hits all the right notes for me. Sure, some might say it tastes a bit artificial, but I’m here for every bit of that nostalgic flavor!

So, I decided to recreate that cherished strawberry cake flavor from scratch — and I really think I nailed it! These cupcakes have quickly become a staple in our family. And yes, I added those adorable chocolate “love” toppers because, honestly, why not? 🙂

The secret magic behind that strawberry flavor is a blend of fresh strawberry puree and strawberry extract. I’m a big fan of this combo because the extract gives that classic, slightly bold berry punch that reminds me of those iconic box mixes, while the puree adds a fresh, natural strawberry sweetness. The two together create the perfect balance.

And those sweet little chocolate “love” toppers? They give these cupcakes such a festive flair, making them ideal for Valentine’s Day or really any occasion that calls for a bit of extra sweetness.

To make the toppers, you only need some colorful candy melts. I usually use Wilton because they melt smoothly, come in lovely colors, and set firmer than regular chocolate chips—which makes decorating a breeze. But if you have a favorite brand, go ahead and use that!

I just freehanded my “love” letters, but if you prefer a little more guidance, you can easily use a stencil or printed pattern beneath your parchment paper. Grab a piping bag fitted with a small round tip (I use Wilton #4, though #3 works perfectly too), melt your candy melts according to the package, fill your piping bag, and start piping out your message. Feel free to add a sprinkle or two for fun, then let everything dry completely.

Once they’re set, just gently press the toppers onto the cream cheese frosting atop your cupcakes. It’s quick, simple, and honestly, makes your cupcakes look so special! These strawberry cupcakes don’t just taste incredible — they’re a total crowd-pleaser too.

Storage Tips

If you have any cupcakes left over, store them in an airtight container in the fridge—they’ll stay fresh for up to 3 days. When you’re ready to enjoy them, just let them come up to room temperature so all those flavors shine. You can also freeze the cupcakes without the toppers for up to a month. When ready to eat, thaw them overnight in the fridge and add your toppers fresh for the best look and taste.

Make-Ahead Tips

These cupcakes work great as a make-ahead treat. Bake them a day in advance and keep them tightly wrapped at room temperature so they stay moist. The cream cheese frosting can be prepared the day before too—just give it a quick whip before spreading if it’s gotten a little stiff. And don’t forget the chocolate toppers! I like to make those a few days ahead, so they’re fully set and ready right when the cupcakes are cooled and frosted.

Variations

• Swap out the strawberry puree for raspberry or cherry puree to switch up the berry flavor.
• Try lemon extract instead of strawberry for a bright, citrusy twist.
• Sprinkle a bit of freeze-dried strawberry powder over the frosting for an extra berry burst.
• If you’re avoiding dairy, use vegan cream cheese and plant-based butter to make these dairy-free.

Serving Suggestions

These cupcakes make a lovely companion to a cup of tea or coffee for a cozy afternoon break. They also shine as a sweet offering at parties or Valentine’s Day celebrations. Try serving them alongside fresh strawberries or a scoop of vanilla ice cream for a little extra indulgence.

Recipe FAQs

• Can I use whole eggs instead of egg whites? Yes, but your cupcakes might be a bit denser. The egg whites keep them light and fluffy, which is part of the charm.
• Can I just use fresh strawberries and skip the extract? You could try, but the extract really amps up that classic strawberry cake flavor you remember from box mixes.
• What if I don’t have candy melts for toppings? No worries! You can decorate with classic sprinkles, thin strawberry slices, or pipe little hearts with frosting instead.
• How do I keep my cupcakes from sinking? Be careful not to overmix the batter and make sure your baking powder is fresh. These little tricks help keep your cupcakes tall and fluffy.
• Can I double this recipe? Absolutely! Just double all the ingredients and bake in two pans. The baking time stays pretty much the same.