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  • 4 cup Flour
  • 2 Tablespoon Strawberry Jello Powder
  • 2-1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Butter
  • 1 cup Sugar
  • 3 Eggs
  • 1-1/3 cup Frozen Strawberries (drained and diced)
  • 1 cup Milk
  • 2 Tablespoon Vinegar
  • 1 teaspoon Vanilla


  • 1/2 pound frozen strawberries (thawed)
  • 1 cup Water
  • 1/4 cup Sugar
  • 1/2 Tablespoon Strawberry Jello
  • 1/2 Tablespoon Cornstarch
  • 1/4 teaspoon Lemon Zest
  • 1/2 Tablespoon Minute Tapioca 

White Chocolate Frosting (see recipe: only need 1/2 recipe)



  1. Mix all dry ingredients except sugar together in a bowl and set aside. 
  2. Cream sugar and butter together until the mixture becomes smooth. The sugar should be fully dissolved (not gritty) and the mixture will become a light yellow. 
  3. Add eggs one at a time, beating well between each addition making sure each is fully incorporated before adding the next. 
  4. Add in the frozen strawberries, milk, vanilla, and vinegar. Beat together until well mixed. 
  5. Add remaining dry ingredients slowly to the wet mixture. Mix well until all the flour is incorporated. 
  6. Divide batter evenly into 36 cupcake wrappers. 
  7. Bake 350°F for 25 minutes then transfer to wire racks to cool. 


  1. Add all the filling ingredients except the tapioca together in a saucepan. 
  2. Cook 8 minutes over medium low heat. 
  3. Add tapioca and cook another 5 minutes, stirring occasionally. 
  4. Remove from heat and set aside to cool. 


  1. Core the center of each cupcake.
  2. Fill each cupcake with filling (overfilling slightly).
  3. Add White Chocolate Frosting to the top of each cupcake.
  4. Optional: sprinkle the top of each cupcake sprinkles or other decorations. 
  5. Makes 36 cupcakes, enjoy!