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
Scale
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.
