Strawberry Cupcakes
Soft, fluffy strawberry cupcakes made with real strawberries and topped with creamy strawberry frosting — perfect for any celebration!
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Servings: 12 cupcakes
Calories: 245kcal
Cost: $8–$10
Equipment
- 1 Muffin tin Standard 12-cup size
- 12 Cupcake liners Paper liners
- 1 Blender or food processor For strawberry puree
- 2 Mixing bowls Medium and large
- 1 Electric mixer Or hand whisk
- 1 Measuring cups/spoons
- 1 Piping bag with tips For frosting
- 1 Wire cooling rack
- 1 Rubber spatula For folding batter
- 1 Toothpick For doneness test
Ingredients
- 1 cup Fresh strawberries Blended into puree
- 1 ½ cups All-purpose flour
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- ½ cup Unsalted butter Softened
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup Whole milk
- 1 tablespoon Strawberry jam Optional for frosting
- 4 oz Cream cheese For frosting
- 1 cup Powdered sugar For frosting
- ½ cup Fresh whipped cream For garnish
Instructions
- Preheat oven to 350°F and line muffin tin with liners.
- Blend strawberries into a smooth puree.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and puree.
- Combine dry ingredients; alternate with milk into wet mixture.
- Fill liners ⅔ full and bake 18–22 minutes.
- Cool on rack completely before frosting.
- Beat cream cheese, butter, sugar, and puree for frosting.
- Pipe frosting and top with strawberry slices.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 75g | Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg