Heavy Whipping Cream Strawberry Cup Cakes

Rose Mary Mogan


Desserts doesn't get much easier than this recipe, when you use a Boxed variety cake mix, and Canned Frosting.

I made these moist and delicious Cup Cakes for my husbands Christmas Party. I used Heavy whipping cream instead of the liquid called for in the recipe. It made them light moist and quite tasty. Used a canned frosting because it was 3:30 in the AM and I was exhausted.

They really exceeded my expectations on the moistness scale, & looked festive enough to enjoy. Haven't gotten the feed back from work but I am sure they enjoyed them.

pinch tips: How to Use Hand & Stand Mixers



12 to 24 depending on portions per serving


10 Min


25 Min




1 box
strawberry cake mix
1/3 c
vegetable oil
3 large
1 c
heavy whipping cream (used instead of water)
2 tsp
butter extract

Directions Step-By-Step

Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.
Empty contents of cake mix into a medium size bowl. Add the oil, eggs, Heavy Whipping Cream and extract. Beat about 2 minutes till batter is smooth. Following general directions on box.
Fill each muffin cup about 2/3's full. Place in oven and bake for 19 to 23 minutes. Checking after 19 minutes have elapsed, to see if additional time is required.
Remove from oven allow to cool completely, then frost with frosting of your choice. Garnish with colored sugar crystals & candy if desired.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy