Description
Delight in these Real Strawberry Cupcakes that feature fresh strawberry puree in a moist, fluffy batter topped with a creamy vanilla cream cheese frosting and fresh strawberry slices. Perfect for a sweet treat that bursts with natural strawberry flavor, these cupcakes combine simple ingredients with a touch of elegance for any occasion.
Ingredients
Scale
Cake:
- 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 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 prevent sticking.
- Puree Strawberries: Place 8 fresh strawberries in a blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds, collecting about ¾ cup of smooth strawberry puree and set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat together the 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, instant vanilla pudding mix (if using), and red food coloring drop (if desired) into the wet mixture, mixing until the batter is uniform and smooth without over mixing.
- Fill Cupcake Cups: Spoon the batter into the prepared cupcake cups, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Place the cupcake pans in the oven and bake for approximately 23 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cupcakes cool for at least 10 minutes before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing continuously until the frosting is smooth and spreadable.
- Frost and Garnish: Once the cupcakes are cooled, frost each cupcake with about 2 tablespoons of the cream cheese frosting. Top each cupcake with slices from the remaining 3 fresh strawberries for an attractive and flavorful finish.
Notes
- Using fresh, ripe strawberries enhances the natural flavor and color of the cupcakes.
- The instant vanilla pudding mix adds moisture and softness but can be omitted if desired.
- Straining the strawberry puree improves the texture by removing seeds.
- Optional red food coloring can be added for a more vibrant pink hue but is not necessary due to the natural color from strawberries.
- Ensure cupcakes are fully cooled before frosting to prevent melting of the cream cheese frosting.
