Strawberry Cupcakes

Country music group Little Big Town's Kimberly Schlapman shares her recipe for cupcakes made with fresh strawberry puree and frosted with strawberry cream cheese icing.
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Kimberly cooks up some kid-friendly eats after a visit to Ivey Cake in Nashville, Tenn. and returns to her kitchen with band-mate, Karen Fairchild and the Little Big Town kids for some sweet treats, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 25-30 minutes | Yield: 24 cupcakes


  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 (3 ounce) package strawberry flavored Jell-O®
  • 4 eggs, room temperature
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup fresh strawberry puree
  • Fresh strawberries, sliced for garnish

Strawberry Cream Cheese Icing:

  • 16 ounces cream cheese, softened room temperature
  • 2 sticks unsalted butter, softened at room temperature
  • 4 cups sifted powder sugar
  • 3 teaspoons strawberry extract


Preheat the oven to 350 degrees. Line 2 cupcake pans (12 holders each) with cupcake holders.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Using an ice cream scoop fill each cupcake holder 3/4 of the way full. You may have some extra batter left over.

Bake for 25 to 30 minutes at 350 degrees

For the Strawberry Cream Cheese Icing:

Using a hand blender beat all ingredients except powdered sugar together until well incorporated. Slowly add the powdered sugar.

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