Imagine transforming a beloved breakfast treat into a delectable dessert. Yes, I’m talking about creating Strawberry Pop-Tart Cupcakes that are bound to be a hit at any gathering, especially with kids or anyone who’s a kid at heart. They blend the nostalgic joy of a beloved breakfast pastry with the indulgent delight of a homemade cupcake, creating a dessert that’s both familiar and thrillingly unique.
But it doesn’t stop there. The burst of strawberry flavor, paired with the creamy frosting, elevates these cupcakes from merely a nostalgic trip to a gourmet experience. Whether you’re looking for a fun twist on dessert for your next party, a unique treat for a kid’s party, or just a sweet way to brighten up snack time, these Strawberry Pop-Tart Cupcakes are a perfect choice. With their blend of childhood memories and dessert innovation, they’re sure to become a fast favorite for both kids and adults alike.
Jump to Recipe
Ingredients
Ensuring you have all these ingredients on hand before starting your baking adventure removes any unnecessary stress, allowing for a smooth and enjoyable baking experience. So, let’s get ready to whip up some magic in the kitchen with these strawberry dessert recipes and share the joy of unique cupcakes, perfect for snack time treats, kids’ party desserts, or just a comforting sweet treat.
For the Cupcake Batter:
- 1 box (about 15.25 ounces) white cake mix
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup strawberry jam or preserves
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
For Garnishing:
- Mini Pop-Tarts: because more Pop-Tarts, more fun.
- Sprinkles: a handful, for that festive touch.
Video on How To Make Strawberry Pop-Tart Cupcakes:
How to Make Strawberry Pop-Tart Cupcakes
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Start by making the cupcake batter. Beat the butter until smooth.
3. In a large bowl, beat together the cake mix, softened butter, eggs, vanilla extract, and milk until smooth and well combined.
4. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
7. Once the cupcakes are completely cooled, use a cupcake corer to make a small hole in the center of each cupcake. Fill the holes with strawberry jam or preserves.
8. For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until light and fluffy.
9. Put frosting in a piping bag with a star tip (I like the Wilton 1M tip). Pipe the frosting onto the cooled cupcakes. Top with sprinkles for garnish.
Enjoy your easy and delicious Strawberry Pop-Tart inspired cupcakes!
Pro Tips
With these pro tips and a little creativity, your Strawberry Pop-Tart Cupcakes will be the talk of any gathering. From easy baking steps to creative decorating ideas, you’re all set to whip up some comfort food recipes that double up as a walk down memory lane.
- For “coring” your cupcakes: Make sure your cupcakes have cooled completely before attempting to use a cupcake corer. When removing the center from your cupcake, place your corer right in the middle of your cupcake top and push straight down. Then, carefully and gently wiggle the corer around until you can get that piece of cupcake up and out. You can replace the little top on your cupcake after filling. What I like to do (and it’s totally extra and you definitely do not have to follow this!) is rip the little piece I cut out in half and place half of it back on top of the filling to kind of “close up” the cupcake.
- For filling: You can fill a piping bag with some strawberry jam to make adding the filling easier. Just squeeze a little dollop in the hole you create with your cupcake corer. I sometimes use a baby food spoon. If you have one of those lying around, they are the perfect size for getting fillings into cupcakes.
- For decorating: I like using a piping bag with a star tip for an elegant swirl. If you want to get really creative with your dessert ideas, garnish each cupcake with a mini Pop-Tart or more sprinkles. This makes them not just irresistible but visually appealing, perfect for any kids party desserts or snack time treats.
- To keep the cupcakes fresh: store them in an airtight container. They’ll last on the counter for a day or two, but if you’re not planning on serving them right away, popping them into the refrigerator extends their deliciousness for up to a week. Just make sure to bring them to room temperature before serving to enjoy their full flavor profile.
FAQs
Is it possible to prepare these cupcakes ahead of a party? Yes, you can! Bake the cupcakes a day in advance, and once completely cool, store them in an airtight container. You can even freeze them! Just make sure to bring them to room temperature before decorating. I’d recommend adding the filling, frosting and any Pop-Tart decorations closer to when you plan to serve them to keep everything looking fresh.
Why can’t I get a nice piece out of the middle of my cupcake? There could be a few reasons for this. First of all, make sure your cupcake has been completely cooled to room temperature. Secondly, if your cupcakes are undercooked, it will be hard to remove a piece from the center. If everything is going mushy when you try to put your cupcake corer in a cupcake, that’s a sign that it’s undercooked. You could try sticking them back in the oven for just a few more minutes. Lastly, if your cupcake batter is sticking to your cupcake corer to the point where you can’t stand it, try greasing your cupcake corer with a little bit of spray oil (like Pam).
Can I just prepare my white cupcakes according to the box instructions? Absolutely! I added butter instead of oil to mine simply because I like butter in my baked goods. I do not think it would alter the flavor of your cupcakes too much if you just followed your box mix instructions.
Can I make these vegan? I definitely think it would be possible! To make vegan cupcakes, just use a vegan-friendly oil instead of butter, replace eggs with a ½ cup of applesauce, and use water for any milk. Make sure you have vegan strawberry preserves for your filling (most preserves are vegan friendly!). Finally, for your frosting, you can replace butter with vegetable shortening. I have a recipe for vegan red velvet cupcakes with vanilla frosting that has more specific steps for modifying cake mixes and frosting for vegan needs here.
If You Liked These Strawberry Pop-Tart Cupcakes, Check Out these Filled Cupcakes:
Pecan Pie Cupcakes
Chocolate Raspberry Cupcakes
Banana Pudding Cupcakes
Vegan Oreo Cupcakes
Strawberry Pop-Tart Cupcakes
Ingredients
Strawberry Pop-Tart Cupcake Ingredients
- 1 box white cake mix about 15.25 ounces
- 1/2 cup unsalted butter softened
- 3 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup strawberry jam or preserves
Frosting Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla
- 2-3 Tbsp heavy cream or milk
Instructions
Make Cupcake Base
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat 1/2 cup of softened butter until smooth
- Add cake mix, eggs, vanilla and milk to butter. Beat until smooth
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, use a cupcake corer to make a small hole in the center of each cupcake. Fill the holes with strawberry jam or preserves.
Make Frosting and Decorate
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until light and fluffy. Add pink food coloring if desired.
- Put the frosting in a piping bag with a star tip (I like the Wilton 1M tip).
- Pipe frosting swirls onto filled cupcakes and add sprinkles on top.
