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Cupcake Strawberries

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Cupcake Strawberries
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  • Prep 45 min
  • Total 1 hr 35 min
  • Servings 24
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Enjoy these delicious strawberry-shaped cupcakes made in a decorative way using cake mix, frosting and fruit snacks--perfect for an anytime dessert.
Updated Dec 16, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make strawberry-shaped cupcakes, pinch in one side of each paper baking cup. Insert 1/2-inch ball of foil between liner and muffin cup to hold in place. (See photo.)
  • 2
    Make, bake and cool cake mix as directed on box for cupcakes.
  • 3
    Stir food color into frosting until well blended. Frost cooled cupcakes with frosting to look like strawberries. Cut chewy fruit snack into leaf shapes; press into tops of cupcakes. Arrange chocolate chips on frosting to look like seeds. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition

200 Calories, 7g Total Fat, 1g Protein, 33g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
45mg
1%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
23g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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