Cupcake Strawberries

Enjoy these delicious strawberry-shaped cupcakes made in a decorative way using cake mix, frosting and fruit snacks--perfect for an anytime dessert.

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  • prep time 45 min
  • total time 1 hr 35 min
  • ingredients 6
  • servings 24
 

Ingredients

1
box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4
teaspoon red gel or paste food color
1
container creamy white frosting
1
box (4.5 oz) green chewy fruit snack rolls
1/4
cup miniature semisweet chocolate chips

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
215
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Cholesterol
25mg
25%;
Sodium
160mg
160%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.