If you ever found yourself at Popeyes, biting into crispy chicken and somehow still saving room for dessert, the Cupcake Cup probably stole your heart. That little pink wonder, moist strawberry cake topped with swirls of sweet pink icing, was the kind of treat you didn’t expect to love as much as you did. But oh, you did. It was cheerful and nostalgic, like something from a birthday party in 1998.
This copycat Popeyes Cupcake Cup recipe brings back every bite of that soft, strawberry-hugged indulgence. It’s light but rich, a little over-the-top but also perfectly portioned, and ideal for those afternoons when your sweet tooth taps you on the shoulder and says, “Hey. Remember that?”
You can make these little cakes in clear dessert cups or ramekins, swirl on that dreamy pink icing, and watch everyone’s face light up. You might even forget you made them yourself.
Table of Contents
How to Make the Popeyes Cupcake Cup
Start with a soft, moist strawberry cake made with real puree and just enough butter to keep it tender. Bake it right in cups or ramekins for that fast-food “cupcake in a cup” feel. Once cooled, top with a whipped strawberry buttercream that’s sweet, fluffy, and unapologetically pink. Serve with a spoon, a smile, and maybe some sprinkles if you’re feeling playful.
Nutrition facts (per cupcake cup)
- Calories: 395
- Total Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 55 g
- Sugar: 42 g
- Protein: 4 g
Ingredients (6 cupcake cups)
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool + Frost Time: 25 minutes
Total Time: 1 hour
Servings: 6
For the Strawberry Cake
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ¼ cup strawberry puree (fresh or frozen + blended)
- ¼ cup sour cream or plain yogurt
- 1 tsp vanilla extract
- A few drops pink or red food coloring (optional)
For the Sweet Pink Icing
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar (sifted)
- 1 tbsp strawberry puree or ½ tsp strawberry extract
- ½ tsp vanilla extract
- 2–3 tbsp milk or cream
- Pink food coloring (a few drops)
- Pinch of salt
Tools You’ll Need
- 6 small dessert cups or ramekins
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- Cupcake scoop or ladle
- Piping bag or spoon for frosting
Instructions
Step 1: Make the cake batter (10 min)
Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla, milk, sour cream, and strawberry puree. Mix until smooth. Add food coloring if desired.
Fold in the dry ingredients until just combined. Don’t overmix, stop when it’s smooth and pink.
Step 2: Bake (20 min)
Grease your ramekins or dessert cups lightly. Fill each about ⅔ full with batter. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out mostly clean. Let cool completely in the cups.
Step 3: Make the pink frosting (10 min)
Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing between additions. Stir in strawberry puree, vanilla, food coloring, salt, and just enough milk to reach a soft, pipeable consistency. Beat until fluffy.
Step 4: Frost and serve (5 min)
Spoon or pipe the frosting on top of the cooled cakes. A tall swirl works great. You can finish with sprinkles or a single strawberry slice for flair.
Serve chilled or room temp, they’re good both ways.
What to Serve With
These cupcake cups are perfect little bites on their own, but they shine even more when part of a playful snack plate or sweet brunch spread.
Light and fruity
- Fresh strawberries or raspberries: Adds a natural tart contrast to the sweet pink frosting. Bonus points for scooping a bit of fruit right into the cup with the cake.
- Lemonade or iced hibiscus tea: A bright, tart drink lifts the richness of the cake and makes it feel like a fancy bakery moment.
- Mini fruit skewers: Think pineapple, melon, kiwi. The freshness resets your palate between spoonfuls.
Comfort food heaven
- Buttery shortbread cookies: Crumbly and simple, these cookies pair beautifully with strawberry frosting, like a fancy tea-time combo.
- Mini pancakes or waffles: Make it brunch by serving these alongside little pancake stacks or heart-shaped waffles, especially for birthdays or lazy Sundays.
- Whipped cream-topped lattes: Any frothy warm drink (even hot chocolate) makes these cupcake cups feel even more luxurious.
Salty & surprising
- Potato chips (yes, really): The sweet-salty combo works better than you’d expect. Crunch a few in between bites.
- Bacon crumbles: Not for everyone, but if you’re going bold, a few tiny crisp bacon bits sprinkled on top create a salty-sweet thrill.
- Cheese cubes: Mild cheeses like Havarti or mozzarella offer a clean, savory break from the sugar without overpowering.
One time, I made these and we ate them alongside popcorn and strawberry lemonade during a movie night, it was chaos, but the good kind. Everyone went in for seconds.
Variations
Mini Party Cups
Divide the batter into 12 mini dessert cups or silicone molds for bite-size party servings. Bake for only 10–12 minutes. Great for kids’ birthdays.
Chocolate-Covered Strawberry Cups
Add 2 tbsp cocoa powder to the batter and swirl in an extra spoon of strawberry puree. Frost with pink icing and drizzle melted chocolate on top.
Strawberry Lemonade Cups
Add 1 tbsp fresh lemon juice and 1 tsp lemon zest to the batter. Frost with a pink-lemon buttercream by mixing lemon juice into the icing instead of milk.
Vegan Cupcake Cups
Use vegan butter, plant milk (like oat or soy), and a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Top with coconut-based whipped icing or dairy-free buttercream.
Stuffed Strawberry Surprise
Scoop a small well in the center of the baked cake and fill it with strawberry jam or curd before frosting. Adds a hidden burst of berry flavor.
When I tested the jam-filled version, I didn’t even tell anyone, just waited for the surprise. The look of pure joy? Worth it.
Ingredient Substitutes
For Strawberry Puree
Original: Fresh or frozen blended strawberries
Substitutes:
- Canned strawberries (drained and blended)
- High-quality strawberry jam (thinned with a little water)
- Strawberry baby food (surprisingly close in texture)
For Sour Cream
Original: Sour cream or plain yogurt
Substitutes:
- Greek yogurt (adds a slight tang)
- Creme fraiche (richer)
- Buttermilk (reduce milk by 1–2 tbsp to compensate)
For Food Coloring
Original: Red or pink gel
Substitutes:
- Beetroot powder (natural pink)
- Freeze-dried strawberry powder
- A tiny bit of raspberry juice concentrate
For Butter
Original: Unsalted butter
Substitutes:
- Plant-based butter
- Margarine (though the flavor will shift slightly)
- ½ cup neutral oil for the cake (like canola), but not for frosting
For Milk
Original: Whole milk
Substitutes:
- Almond, oat, or soy milk
- Evaporated milk (makes richer cake)
- Coconut milk (for a tropical twist)
For Powdered Sugar
Original: Confectioners’ sugar
Substitutes:
- Blend granulated sugar in a food processor until fine
- Use a sugar-free powdered sweetener blend for a lighter version
Honest Review
After a few batches, tweaks, and one near kitchen disaster (note: don’t try frosting warm cake in a rush), this version finally lands right where it should. The cake is soft, like, genuinely moist without that weird dense heaviness some strawberry cakes get. The strawberry flavor is bright, not cloying, and the sour cream really helps keep the texture pillowy.
The frosting? Sweet, whipped, and happily pink, just like I remembered from the original. That swirl on top makes it feel like a treat, even if you’re just having one between Zoom calls.
Is it a perfect one-to-one with Popeyes? Probably not. I’m guessing they’ve got access to commercial emulsifiers, stabilizers, and flavor enhancers I’ll never touch. But does this copycat Cupcake Cup hit the same happy place in your brain that the drive-thru version does? Oh, absolutely.
It’s nostalgic, comforting, and just a little bit playful, the kind of dessert you make “for the kids” and then quietly eat two of yourself before anyone notices.
Would I make it again? 100%. Especially if I need a mood boost or just want a little pink joy in a spoon.
Ingredients
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ¼ cup strawberry puree (fresh or frozen + blended)
- ¼ cup sour cream or plain yogurt
- 1 tsp vanilla extract
- A few drops pink or red food coloring (optional)
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar (sifted)
- 1 tbsp strawberry puree or ½ tsp strawberry extract
- ½ tsp vanilla extract
- 2–3 tbsp milk or cream
- Pink food coloring (a few drops)
- Pinch of salt
Instructions
Step 1: Make the cake batter (10 min)
Preheat your oven to 350°F (175°C). In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla, milk, sour cream, and strawberry puree. Mix until smooth and add food coloring if you want a brighter pink.
Fold in the dry ingredients gently until just combined. Stop as soon as everything is smooth and pink so the batter stays light.
Step 2: Bake (20 min)
Lightly grease your ramekins or dessert cups. Fill each one about two thirds full. Bake for 18 to 22 minutes, until the tops spring back when touched and a toothpick comes out mostly clean. Let the cakes cool completely in the cups.
Step 3: Make the pink frosting (10 min)
Beat the softened butter until creamy. Slowly add the powdered sugar, mixing in between each addition. Stir in the strawberry puree, vanilla, food coloring, salt, and a splash of milk to reach a soft, pipeable texture. Beat until the frosting is fluffy.
Step 4: Frost and serve (5 min)
Spoon or pipe the frosting onto the cooled cakes in a tall swirl. Add sprinkles or a strawberry slice if you want to dress them up.
Serve them chilled or at room temperature, both ways work.
Notes
Calories: 395 Total Fat: 17 g Saturated Fat: 10 g Carbohydrates: 55 g Sugar: 42 g Protein: 4 g
