Strawberry Cookies and Cream Cupcakes (Using a Cake Mix!)
Who doesn’t love a cupcake? And when it comes to the fusion of fresh strawberry flavor and cookies-and-cream goodness, these Strawberry Cookies and Cream Cupcake Recipe will have you falling in love bite after bite.
Whether you’re baking for Valentine’s Day, a birthday, or just a “treat-yourself” moment (we support you 100%), this cupcake recipe is made from a cake mix and is sure to be a crowd-pleaser!

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Strawberry Cookies and Cream Cupcake Recipe: A Decadent Dessert Delight
Ingredients You’ll Need:
- Strawberry Cake Mix
- Eggs
- Oil
- Water
- Buttercream
- Oreo Cookies
- Red Chocolate Melts
- Valentine Sprinkle Blend
Instructions: Let’s Get Baking!
Prepare the Batter: Combine the strawberry cake mix and the ingredients listed on the box in a mixing bowl. Mix until smooth and thoroughly combined.
Fill the Cupcake Liners: Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly distribute the batter into the liners, filling them just over halfway.
Shape the Cupcakes: Cut aluminum foil into medium-sized strips, then roll them into small balls.
Place these foil balls at the top of each cupcake outside the liners.
to create a heart shape as the cupcakes bake.
Bake: Follow the baking instructions on the cake mix box. Once baked, remove the cupcakes from the oven and allow them to cool completely.
Prepare the Chocolate Hearts: Melt the red chocolate melts in a microwave-safe bowl, heating in 30-second increments and stirring with a spatula. If necessary, continue heating in 15-second intervals until thoroughly melted.
Pour the melted chocolate into a piping bag, snip a small hole at the tip, and pipe the chocolate into heart-shaped molds.
Freeze for 5-6 minutes until the chocolate hardens.
Repeat as needed to make your desired number of hearts, then store them in a cool, dry place.
Make the Oreo Buttercream: Place Oreo cookies in a ziplock bag and crush them using a rolling pin, a heavy can, or a food processor.
In a large bowl, mix the buttercream with the crushed Oreos using a spatula or mixer until evenly combined.
Transfer the buttercream to a piping bag, snip a medium-sized hole in the tip, and secure the other end.
Decorate the Cupcakes: Pipe the Oreo buttercream in a heart shape on each cupcake.
Fill the entire cupcake to the center.
Use a spatula to smooth out any gaps in the frosting.
Flatten the Cupcakes Slightly: Line a baking sheet with parchment paper and place the frosted cupcakes upside down on the sheet. Press each cupcake to flatten the top slightly, then freeze for 10-15 minutes.
Add Sprinkles: Spread sprinkles on a plate or flat surface. Gently roll the edges of each cupcake in the sprinkles, ensuring even coverage while maintaining the heart shape.
Finish and Serve: Place a red chocolate heart on the center of each cupcake. Serve and enjoy!
Mastering the Batter: It’s All in the Details
Combining the dry ingredients and wet ingredients is where the cupcake magic begins. In a medium bowl, whisk together your cake flour, tsp salt, and any other flour mixture you use for the best texture.
When it’s time to combine the cake mix and wet ingredients (like eggs, oil, and water), start your stand or hand mixer on low speed. Gradually increase to medium speed until the batter is just combined. Overmixing can lead to dense cupcakes, so keep an eye on it!
Decorating: The Icing on the Cupcake
Now for the fun part: decorating! Whether you’re going for vanilla buttercream, cream cheese frosting, or something with flair, don’t skimp on flavor.
Add vanilla bean paste, a hint of lemon zest, or crushed freeze-dried strawberries to your frosting for extra pizzazz. Use a medium-high-speed electric mixer to whip your frosting until it’s airy and fluffy.
When it’s time to frost, pipe or spread the frosting across the top of the cupcakes, garnish with Oreo cookie pieces, and top it off with a cream truffle or a drizzle of melted dark chocolate.
Tips for the Best Cupcake Experience
- Please Don’t Skip the Chill Time: Freezing the frosted cupcakes helps the buttercream set, making it easier to decorate.
- Experiment with Oreo Flavors: Try swapping classic Oreos for golden Oreos or even strawberry Oreos for an additional flavor twist.
- Perfect the Piping: If you’re new to piping, practice on parchment paper before decorating your cupcakes.
Why You’ll Love This Strawberry Cookies and Cream Cupcake Recipe
This cupcake recipe is as fun to make as it is to eat. The blend of strawberry cake, Oreo buttercream, and festive decorations makes these cupcakes the star of any gathering. The heart-shaped design and chocolate truffles make them perfect for special occasions like Valentine’s Day or a “thinking of you” moment.
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So grab your paddle attachment, heat your oven, and whip up a batch of these adorable Strawberry Cookies and Cream Cupcakes. Trust me, they’re the sweetest way to say, “I care!”
Strawberry Cookies and Cream Cupcakes
Strawberry cookies and cream is a delightful dessert that uses strawberry cake mix, crunchy cookie crumbles, and a luscious cream base for a simple yet impressive treat.
Ingredients
- 1 Box of Strawberry Cake Mix
- 3 Eggs
- Oil
- Water
- 16 Ounces of Buttercream
- 8-10 Oreo Cookies
- 4 Ounces Red Chocolate Melts
- Valentine Sprinkle Blend
Instructions
- Add the strawberry cake mix and ingredients, according to the box, in a mixing bowl and mix until combined.
- Put the cupcake liners in the muffin pan and then use an ice-cream scoop to put the batter into the liners. Fill liners a little over halfway.
- Take a sheet of aluminum foil, cut it into medium size strips, ball them up into a round shape.
- Put the balls of foil in the top portion of the individual holes that are holding the cupcake batter. Make sure the foil balls are outside of the cupcake liner. This will help give the cupcakes a heart shape as they bake.
- Bake the cupcakes according to the instructions on the box.
- Remove the cupcakes from the oven and leave them to the side to cool.
- Melt your red chocolate melts. Put them in a small bowl, place it in the microwave for 30 seconds, and mix them using a spatula. If needed, put them back into the microwave for 15-second intervals until they’re completely melted.
- Put the melted chocolate in a piping bag, cut a small hole on the tip, and pipe the red melting chocolate into the heart mold.
- Put the mold in the freezer for 5-6 mins until the chocolate hardens. Repeat these steps until you have your desired number of hearts. Put them in a cool dry place for later.
- Place the Oreo cookies in a ziplock bag and smash them using a can of peas or a rolling pin. If you have a food processor you can use that.
- Put the buttercream in a large bowl and pour in the Oreo crumbs. Use a spatula or your mixer to mix the Oreo crumbs into the buttercream until they’re combined.
- Put the cookies and cream buttercream into a piping bag. Cut a medium-sized hole in the tip and tie the other end.
- Pipe the cookies and cream buttercream in a heart shape on the cupcakes, then fill in the middle. If there are any gaps in the buttercream, smooth it out with a spatula to fill them in.
- Line a cookie sheet with a sheet of parchment paper, then place the cupcakes in the sheet upside down, light press on the cupcakes to flatten a tad bit.
- Place them in the freezer for 10-15 minutes.
- Next, pour the sprinkles on a plate or clean flat surface and lightly place the edges of the cupcake in the sprinkles. Be sure to cover all sides and be gentle so you don’t change the shape.
- Place the red chocolate heart in the middle of the cupcake.
- Serve and Enjoy!
Notes
-If possible, get two heart molds so you can make twice as many heart chocolates at a time.
-Make sure to cut the hole in the piping bag big enough for the chunky pieces of cookie to fit through.
-If you want to kick up the strawberry flavor, add some freeze-dried strawberries into the batter before baking.
-These cupcakes can be stored in an air-tight container in the fridge for up to 3 days. Remove the chocolate heart so the color doesn’t bleed into the buttercream. The sprinkle colors may be bleed into the icing as well.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 47mgCarbohydrates: 21gFiber: 0gSugar: 18gProtein: 2g
These are adorable and look so yummy.