Strawberry Pop-Tart Cupcakes
These Strawberry Pop-Tart cupcakes are a tribute to an iconic childhood breakfast that both adults and children will love! They have a white cake base, strawberry filling and buttercream with sprinkles on top.
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.