How to Make Real Strawberry Cupcakes - A Step-by-Step Guide

When it comes to summer desserts, nothing quite beats the light and refreshing taste of fresh strawberries. Real Strawberry Cupcakes are a perfect way to capture the essence of the season and satisfy your sweet tooth at the same time. These cupcakes are made with real strawberries, giving them a natural sweetness and vibrant pink color that is sure to impress anyone who tries them. Whether you're hosting a summer BBQ, a birthday party, or just craving a delicious treat, these Real Strawberry ...

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Ingredients

  • 8 large fresh strawberries, or as needed
  • 2 eggs
  • 1 cup white sugar
  • ⅓ 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, or as needed (Optional)
  • ¾ cup cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 3 large fresh strawberries, sliced

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  • Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  • In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  • Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  • To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
  • Nutrition

    295 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 52mg
    • Sodium: 249mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 4g
    • Vitamin C: 10mg
    • Calcium: 67mg
    • Iron: 1mg
    • Potassium: 73mg