Strawberry Almond Cupcakes


by: DinnersDishesandDesserts

Strawberry cake Mix turned into beautiful cupcakes.


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serves: 24


1 (18.25 ounce box) Strawberry cake mix

4 eggs

1 cup buttermilk

1/2 cup canola oil

1 tsp almond extract

1/2 tsp vanilla extract

Almond Buttercream Frosting

2 sticks butter, room temperature

3 cups powdered sugar

2 tsp almond extract

1 tbsp milk

Nutrition Facts
Strawberry Almond Cupcakes

Servings Per Recipe: 24

Amount per Serving

Calories: 281

  • Total Fat: 16.1 g
  •     Saturated Fat: 5.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 48.4 mg
  • Sodium: 230.2 mg
  • Total Carbs: 32.4 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 27 g
  • Protein: 2.4 g

how is this calculated?

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1.  For the cake combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until all clumps are broken up.

2.  Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.

3.  Allow cakes to cool on a wire rack before frosting.

4.  For the frosting cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.

Cooks' note:

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