Strawberry Pop Tart Cupcakes

The Story:

I will admit that I am not a big Pop Tart fan.  But if they are sitting there, I will eat them because I will eat just about anything.  But I remember them being a staple at family reunions.  We would go camping out in the middle of nowhere or along some coast and we would always have some Pop Tarts on stand-by. Well, that and Tang.[end-story]

Strawberry Pop Tart Cupcakes

Yield: 24 Cupcakes

Strawberry Pop Tart Cupcakes


Vanilla Cake:
White Cake Mix
2 eggs
2 egg whites
1/4 cup oil
1 cup buttermilk
1/3 cup sour cream
3 teaspoons vanilla extract
2 Tablespoons hot water
1 1/4 cup powdered sugar
Strawberry Buttercream:
1 cup butter, softened
2 teaspoons vanilla extract
1/4 cup freeze dried strawberries, finely crushed in food processor
3-4 cups powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. SIft cake mix into a small bowl and set aside.
3. In a large bowl, gently whisk eggs, egg whites, oil, buttermilk, sour cream and vanilla extract together.
4. Add cake mix and stir until smooth.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
6. Glaze: Combine all ingredients and use a fork to whisk until smooth. Use more powdered sugar to make thicker or more water to make thinner.
7. Dip the top of cooled cupcakes into glaze and let set.
8 Buttercream: Beat butter for 2 minutes. Add vanilla extract and freeze dried strawberries. Slowly add powdered sugar until you reach your desired consistency.
9. Pipe buttercream over glaze (once firm) and top with a piece of Pop Tart. Ta-dah!

Note: I got my freeze dried strawberries from Trader Joe’s, they were amazing!

17 thoughts on “Strawberry Pop Tart Cupcakes

  1. 1

    Oh my, I am too obsessed with pop tarts and I can’t stop drooling over this cupcake. Pinned!!

  2. 2
    Jilleen says:

    These sound amazing!! I can’t wait to try the strawberry buttercream. Have you considering using it as a filling inside of the cupcakes? Thanks for the recipe!

  3. 3
    Cristina says:

    What do you mean by FREEZE DRIED STRAWBERRIES.. is it the same as frozen strawberries or can you use fresh strawberries? Thanks

    • 3.1

      They are berries that have gone through a process to removenall moisture but leave all the flavor. You can buy them at Trader Joes and other places. You can use fresh berry puree, but you won’t get nearly the same punch of flavor.

  4. 4
    patti u says:

    Do you salted or unsalted butter for your buttercreams?

    • 4.1

      I always use unsalted

      • patti u says:

        I always use salted? Lol I’ve never paid any attention the butters until last night when I was browsing for a good white cake and vanilla buttercream recipes. I always assumed when a recipe called for butter, it was always rwferring to salted. Anyway I don’t think my frosting have come out salty tasting…but now I an starting to wonder. So is it just a good thing to keep in mind…when baking use unsalted butter?
        I made pop tart cupcakes last night..they look Amazing!! I used a fromked the scratch vanilla cake recipe…not sure I liked the cake flavor, but my husband said it was delicious.

  5. 5
    Lara says:

    Oh… I feel stupid! Frozen strawberries + butter= not good! I heated my strawberries, THEN put them in the butter and all is well now! I also added a whole strawberry into the center of each cupcake. Delish!!! Thanks for the awesome recipe. I’m using it for my sister-in-law’s baby shower with the theme “She’s about to POP!”

    • 5.1

      Aw, that’s so cute! Yes, if you use frozen or fresh berries make a puree and then slowly add a little at a time. If you add too much, the frosting will be too runny. Also, you can add 2 tsp strawberry flavored gelatin for added flavor and color!

  6. 6
    Erin says:

    These sound interesting!! My go to strawberry buttercream uses strawberry preserves and a little strawberry flavoring. It works great so you don’t have to have fresh or frozen on hand and you don’t have to worry about it being too watery. I only use about 1/3 of a cup of preserves and a few drops of flavoring for the buttercream with 1 c. butter, 1 – 1/2 tsp vanilla, 6 c. powdered sugar and 3-5 Tbsp whipping cream (beat it well, it’s makes a light tasting fluffy buttercream). Although, I think the strawberry jello added with the preserves could give it that pop tart punch!!

  7. 7
    Devan says:

    I cannot wait to make these!! I am a preschool teacher, and my students absolutely love pop tarts. We are having a going away party for me on Thursday (moving to another job) and these would be perfect for my little ones as well as my coworkers 🙂 I am so excited to share these with others. I will drop by later and tell you how they went. Thanks for the recipe!


  8. 8
    Teresa says:

    I just wanted to tell you that I used the freeze dried strawberries in my usual buttercream recipe. It was the absolute best strawberry buttercream I’ve ever made. Thank you so much, this a game changer. Nothing compares!

  9. 9
    Bailey says:

    omg just made these and they are amazing!!! the frosting is soooo good i could eat it with a spoon!! (and i did…) 🙂

  10. 10
    Beverly says:

    Thank yoս, this can be tthe worst fɑctor I’ve read

  11. 11

    If soe one wisɦes expert view about blogging after that i adνise
    him/her to go to see tyis web site, Keep up the pleasznt work.

  12. 12
    Candace says:

    Did you add sugar to the top of the strawberry icing in these photos? it looks like there is a little extra something. Or is it crumbled pop-tart topping?

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