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Strawberry Cupcakes with Creamy Icing

Strawberry Cupcakes with Creamy Icing

Who doesn't like strawberries? These cupcakes are white cake swirled with strawberry pie filling and topped with a strawberry pie filling icing.

Strawberry Cupcakes with Creamy Icing


Servings: 24

24 (3-inch) or 48 (2 1/4") paper medium-sized cupcake cup liners

Non-stick baking spray

4 cups white cake mix (24 ounces)

1/2 cup vegetable oil

1/3 cup water

1 cup liquid egg

3 cups LUCKY LEAF® Strawberry Pie Filling

Creamy Icing*


  1. Preheat oven to 350°F.
  2. Grease or line large or mini muffin/cupcake tins with paper baking cups. Spray with non-stick baking spray; set aside.
  3. In a large bowl equipped with beater attachment, beat cake mix, oil, water and eggs until smooth. Remove bowl from mixer and gently fold in Lucky Leaf® Strawberry Pie Filling a little at a time, to create swirls.
  4. Fill cupcake liners (2/3 cup scoop for full size and 1/3 cup for small size). Bake 2023 minutes for regular or 16-17 minutes for minis, or until a toothpick inserted comes out clean. Cool on racks completely before frosting. Frost each muffin generously and top with a dollop of pie filling.

Creamy Icing

Yield: 3 cups

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. heavy cream
  • 1/2 cup LUCKY LEAF® Premium Strawberry Pie Filling
  1. In a mixing bowl equipped with a whisk attachment, cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Mix in vanilla plus 1 Tbsp. cream and continue to whip. Add remaining cream and beat until desired consistency. Add more cream if necessary to achieve desired consistency.
  2. Add vanilla and 1 Tbsp. heavy cream, and beat for 1 minute, adding more cream as needed to reach desired consistency.
  3. Spread frosting onto cool cupcakes. Top with a dollop of pie filling to garnish.

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