Special Stuffed Strawberry Cupcakes

READY IN: 50mins


  • 1
    (18 ounce) box white cake mix (Pillsbury Moist Supreme)
  • 13
    cup vegetable oil
  • 3
    egg whites
  • 1 14
    cups water
  • 2
    (16 ounce) jars strawberry frosting (Pillsbury Creamy Supreme)
  • 1
    (16 ounce) container Cool Whip
  • 1
    quart strawberry (reserve 3-4 largest, slice most of them & finely chop 2-3 small ones to measure 1/4 cup)


  • Preheat oven to 350°F Place cupcake liners in muffin pan cups.
  • Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :)
  • Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
  • Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake.
  • Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
  • Refrigerate cupcakes until ready to serve.
  • Enjoy!