If you have a soft spot for bright, fresh flavors and nostalgic treats, you are going to fall head over heels for this Real Strawberry Cupcakes Recipe. These cupcakes are a delightful burst of strawberry goodness in every bite, made with fresh strawberries that lend a natural sweetness and vibrant color. From the moist cake base to the creamy strawberry-touched frosting, these cupcakes bring everything you love about strawberries into one perfect dessert that’s as charming to look at as it is to eat.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe achieves a lovely balance of texture and flavor. Each ingredient plays a crucial role, whether it’s adding moisture, sweetness, or that signature strawberry brightness, making the baking process joyful and straightforward.
- Fresh strawberries (8 large): The star of the show, pureed and strained to give natural strawberry flavor without the seeds.
- Eggs (2): Provide structure and richness to the cupcakes.
- White sugar (1 cup): Adds essential sweetness and helps create a tender crumb.
- Vegetable oil (â…“ cup): Keeps the cupcakes moist and soft.
- Vanilla extract (½ teaspoon): Enhances and rounds out the flavors.
- Lemon zest (½ teaspoon): Adds a subtle brightness that complements the strawberries perfectly.
- All-purpose flour (1 ½ cups): The base of the cupcake batter for structure.
- Baking powder (2 teaspoons): Helps the cupcakes rise beautifully.
- Salt (¼ teaspoon): Balances sweetness and enhances overall taste.
- Instant vanilla pudding mix (3 tablespoons, optional): Adds extra moisture and tenderness.
- Red food coloring (1 drop, optional): Boosts the pink hue, making the cupcakes even more visually appealing.
- Cream cheese (¾ cup, softened): For an irresistibly creamy and tangy frosting.
- Butter (2 tablespoons, softened): Provides richness and smooth texture to the frosting.
- Confectioners’ sugar (½ cup): Sweetens and thickens the frosting.
- Fresh strawberries (3 large, sliced for topping): Adds a fresh, juicy touch on top of each cupcake.
How to Make Real Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 325°F (165°C). This moderate temperature ensures the cupcakes bake evenly without drying out. While the oven warms up, spray or line your cupcake pans with paper liners to prevent sticking and make cleanup a breeze.
Step 2: Create the Strawberry Puree
Blend 8 fresh strawberries until smooth. To avoid any annoying seeds in your cupcakes, strain the puree carefully. Reserve about ¾ cup of this luscious pink liquid—it’s the heart of the flavor that will shine through your cupcakes.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and the freshly made strawberry puree. Combining these wet ingredients first helps everything blend seamlessly and builds a beautiful, fragrant base for your batter.
Step 4: Add the Dry Ingredients
Gently stir in the flour, baking powder, salt, and if you’re using it, the instant vanilla pudding mix. You can also add a drop of red food coloring to amplify the gorgeous pink shade. Mix until everything is just combined to avoid a dense texture.
Step 5: Fill the Cupcake Liners
Using a spoon or scoop, fill each cupcake liner about two-thirds full. This gives the batter room to rise and become beautifully domed. Resist the urge to overfill as it can cause the cupcakes to spill over or bake unevenly.
Step 6: Bake and Cool
Bake for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This is your best indicator that they’re perfectly baked. Once done, let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely—patience is key for the perfect crumb!
Step 7: Prepare the Frosting
Whip the softened cream cheese and butter together until silky smooth. Then gradually add the confectioners’ sugar and the vanilla extract, continuing to mix until you have a luscious, spreadable frosting that’s not too sweet. This frosting beautifully complements the strawberry cupcakes with its tangy richness.
Step 8: Frost and Garnish
Spread about 2 tablespoons of frosting on each cooled cupcake. Top each with slices of fresh strawberries for an extra pop of color and fresh flavor. Voilà , your Real Strawberry Cupcakes Recipe is ready to impress!
How to Serve Real Strawberry Cupcakes Recipe
Garnishes
Top your cupcakes with thinly sliced fresh strawberries or even a small sprig of mint for a fresh, garden-fresh look. Lightly dusting with powdered sugar just before serving adds a charming, delicate finish.
Side Dishes
These strawberry cupcakes are fantastic alongside a simple glass of cold milk or a cup of classic iced tea. For a more sophisticated pairing, a light fruit salad or a tart raspberry sorbet would beautifully complement the sweetness and creaminess of the cupcakes.
Creative Ways to Present
Think beyond traditional cupcake liners and try using colorful, patterned wrappers that match a spring or summer theme. Arrange them on a tiered cake stand for a stunning dessert display at gatherings. For parties, you can pipe the frosting into rosettes and add edible glitter or tiny edible flowers for extra whimsy.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will stay delightful for up to 3 days, allowing you to enjoy this lovely treat even after the baking day.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature, then frost with fresh cream cheese icing for a freshly baked taste anytime you want.
Reheating
Since these cupcakes are best enjoyed at room temperature or chilled, avoid reheating if they are frosted. If frozen and unfrosted, let them thaw completely before serving to restore their moist crumb.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the brightest flavor and best texture, frozen berries can be used in a pinch. Make sure to thaw and drain them well before pureeing to avoid extra moisture that could affect your batter.
What if I don’t have instant vanilla pudding mix?
The pudding mix is optional but helps keep these cupcakes extra moist and tender. If you don’t have it on hand, the cupcakes will still be delicious; just be mindful not to overmix to maintain a soft texture.
Can I make this recipe vegan?
To make a vegan version, substitute eggs with flax eggs or applesauce, use plant-based milk and butter alternatives, and a vegan cream cheese for the frosting. Keep in mind the texture and taste might vary slightly, but they will still be tasty!
How do I prevent the seeds from strawberry puree getting into the batter?
Straining the strawberry puree through a fine-mesh sieve will remove most seeds, keeping your cupcakes smooth. It does take a couple of minutes but makes a noticeable difference in texture.
Can I double the recipe for a larger batch?
Absolutely! Just double all ingredients and bake in batches or in multiple pans. Keep an eye on baking time, as it may vary slightly if you use different sized pans.
Final Thoughts
Baking this Real Strawberry Cupcakes Recipe is a little moment of joy that fills your kitchen with the warmth of fresh strawberries and sweet creaminess. Whether you’re making them for a special occasion or just to brighten an ordinary day, these cupcakes are sure to create smiles all around. Trust me, once you try these, you’ll want to keep this recipe close and share it with everyone you love!
Print
Real Strawberry Cupcakes Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Real Strawberry Cupcakes made with fresh strawberries blended into the batter for natural fruity flavor and topped with a creamy homemade cream cheese frosting. Perfectly moist and tender, these cupcakes offer a burst of fresh strawberry taste in every bite, garnished with sliced strawberries for an elegant finish.
Ingredients
Cupcake Batter
- 8 large fresh strawberries, or as needed
- 2 eggs
- 1 cup white sugar
- â…“ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons instant vanilla pudding mix (optional)
- 1 drop red food coloring (optional)
Frosting
- ¾ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Topping
- 3 large fresh strawberries, sliced (for topping)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (165°C). Prepare your cupcake pans by spraying them with non-stick spray or lining them with cupcake liners to ensure easy removal after baking.
- Puree Strawberries: Place the 8 large fresh strawberries in a blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds and achieve a smooth texture. Set aside about ¾ cup of the strawberry puree for the batter.
- Mix Wet Ingredients: In a large mixing bowl, beat together eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and the prepared strawberry puree until the mixture is well combined and smooth.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, baking powder, salt, and if using, the instant vanilla pudding mix and red food coloring. Mix the batter until fully incorporated and smooth, taking care not to overmix.
- Fill Cupcake Cups: Spoon the cupcake batter into the prepared pans, filling each cup about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for approximately 23 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely, at least 10 minutes.
- Prepare Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
- Frost and Garnish Cupcakes: Once the cupcakes are completely cool, frost each cupcake with about 2 tablespoons of cream cheese frosting. Top each cupcake with fresh sliced strawberries for a beautiful and flavorful garnish.
Notes
- You can omit the instant vanilla pudding mix and food coloring if you prefer a more natural cupcake.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Substitute vegetable oil with a neutral oil like canola oil if desired.
- Use fresh strawberries for the best flavor, but frozen strawberries can be used if thawed and drained well.
- For extra strawberry flavor, you can mix a tablespoon of strawberry jam into the frosting.
