If you are craving a delightful treat that bursts with fresh flavor and sweetness, this Real Strawberry Cupcakes Recipe is your new best friend in the kitchen. These cupcakes marry the naturally juicy essence of ripe strawberries with a tender, moist crumb and a creamy, luscious cream cheese frosting. Every bite feels like a celebration of summer berries, yet they’re so simple to whip up any time you want a little homemade magic. Whether you’re baking for a party, a cozy afternoon, or just because, these strawberry cupcakes will make your taste buds sing.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in crafting the perfect texture, flavor, and appearance of your strawberry cupcakes. From fresh strawberries adding natural sweetness and brightness, to the cream cheese frosting delivering that rich, tangy balance, every item has its moment to shine.
- Fresh strawberries: Eight large berries provide the fresh puree that infuses the cake with authentic strawberry flavor.
- Eggs: Two eggs act as the binding agents, helping the cupcakes rise and stay moist.
- White sugar: One cup sweetens the batter just right without overpowering the natural berry taste.
- Vegetable oil: ¹⁄³ cup keeps the crumb tender and moist compared to butter alone.
- Vanilla extract: A half teaspoon enhances the depth of flavor in both batter and frosting.
- Lemon zest: Adds a subtle zesty kick that brightens up the strawberry notes.
- All-purpose flour: One and a half cups provide structure for light, fluffy cupcakes.
- Baking powder: Two teaspoons make sure your cupcakes rise perfectly.
- Salt: A quarter teaspoon balances and enhances all the sweetness.
- Instant vanilla pudding mix (optional): Three tablespoons add extra moisture and a silky crumb, though you can skip it to keep things simple.
- Red food coloring (optional): One drop intensifies the strawberry pink color without affecting taste.
- Cream cheese: Three-quarters cup softened for that tangy, smooth frosting everyone loves.
- Butter: Two tablespoons softened to blend perfectly into the frosting for richness.
- Confectioners’ sugar: Half a cup sweetens and thickens the frosting to creamy perfection.
- Strawberries for topping: Three large fresh strawberries, sliced, bring a beautiful finishing touch.
How to Make Real Strawberry Cupcakes Recipe
Step 1: Prepare and Preheat
Start by setting your oven to 325°F (165°C) and prepping your cupcake pans with either a light spray or cupcake liners. Getting the oven ready and the pans prepared now saves you a last-minute scramble later on.
Step 2: Puree the Strawberries
Place eight fresh strawberries into your blender and puree until smooth. For a silky texture, strain the puree to remove the seeds. Reserve about three-quarters of a cup of this strawberry magic to stir into your batter, which is where your cupcakes get their authentic strawberry heart.
Step 3: Mix Wet Ingredients
In a large bowl, combine two eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and the strained strawberry puree. Beat these together until you have a smooth, pink-hued mixture. This blend ensures each cupcake is infused with natural sweetness and delicate fruity aroma.
Step 4: Combine Dry Ingredients and Batter
In another bowl, whisk together the all-purpose flour, baking powder, salt, and if using, the instant vanilla pudding mix and a drop of red food coloring. Gradually add this dry mix to your wet ingredients, stirring gently until the batter is smooth and evenly colored. This step creates the structure and light crumb your cupcakes need.
Step 5: Fill the Cupcake Pans
Carefully spoon the batter into the prepared pans, filling each cup about two-thirds full. This allows enough space for the cupcakes to rise beautifully without spilling over.
Step 6: Bake to Perfection
Pop the pans into your preheated oven and bake for about 23 minutes. A toothpick inserted into the center should come out clean when they’re done. After baking, let the cupcakes cool for at least ten minutes—this patience pays off with a tender, moist texture.
Step 7: Make the Cream Cheese Frosting
While the cupcakes cool, beat together the softened cream cheese and butter until silky smooth. Gradually add the confectioners’ sugar and vanilla extract, continuing to mix until your frosting is creamy and spreadable. This rich frosting perfectly complements the light strawberry cake.
Step 8: Frost and Top
Once the cupcakes are cooled, generously frost each with about two tablespoons of your cream cheese frosting. Finish each one with a few slices of fresh strawberry on top for a pop of color and extra fruity flavor. Voila! Your Real Strawberry Cupcakes Recipe is ready to impress.
How to Serve Real Strawberry Cupcakes Recipe
Garnishes
Besides the classic fresh strawberry slices, you can add a sprig of mint or a light dusting of powdered sugar to enhance the presentation. These small touches turn simple cupcakes into an elegant dessert centerpiece, inviting guests to indulge.
Side Dishes
Pair these strawberry cupcakes with a cup of your favorite tea, a chilled glass of sparkling lemonade, or even a bowl of fresh seasonal fruit salad. These sides complement the cupcakes’ sweet and tangy notes without overpowering their natural strawberry charm.
Creative Ways to Present
If you’re feeling adventurous, serve these cupcakes on a tiered stand for a charming party display or wrap them individually in clear cellophane tied with a pastel ribbon to make a thoughtful homemade gift. You can also pipe the frosting in rosettes for an extra-special touch that shows off your baking flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will stay delicious for up to 3 days, making them perfect for enjoying over a couple of days without losing quality.
Freezing
You can freeze the unfrosted cupcakes by wrapping each tightly in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw them overnight in the refrigerator and frost just before serving to maintain that fresh strawberry flavor and creamy frosting consistency.
Reheating
If you prefer your cupcakes slightly warm, remove any frosting and heat them in the microwave for about 10-15 seconds. Then add your frosting again or enjoy them simply on their own, which brings out the strawberry aroma beautifully.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries yield the best flavor and texture for this recipe, so they’re highly recommended. However, if you must use frozen, thaw and drain them well to avoid extra moisture that could alter the cupcake batter.
Is the instant vanilla pudding mix necessary?
The pudding mix is optional but adds wonderful moisture and a tender crumb. If you don’t have any on hand, your cupcakes will still turn out delicious—just slightly less dense and moist.
Can I make these cupcakes vegan or dairy-free?
This recipe relies on eggs and cream cheese for texture and flavor, which are tricky to substitute without changing the outcome. For a vegan version, consider using egg replacers, dairy-free cream cheese alternatives, and vegan butter, but expect some variations in taste and texture.
How do I prevent the cupcakes from being too dense?
Make sure to mix just until the ingredients are combined; overmixing can result in dense cupcakes. Also, properly measuring flour and not skipping the baking powder will help keep the cupcakes light and airy.
Can I double the recipe?
Absolutely! Just double all the ingredients and bake in batches if needed. Keep an eye on baking time as it might vary slightly depending on your oven and pan size.
Final Thoughts
There is truly something special about knowing you’ve baked cupcakes from scratch with real strawberry flavor baked right in. This Real Strawberry Cupcakes Recipe is a joy to make and an absolute delight to eat. I encourage you to try it soon and share the love (and sweetness) with those around you. Happy baking!
Print
Real Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Real Strawberry Cupcakes, bursting with fresh strawberry puree and topped with a creamy cream cheese frosting and fresh strawberry slices. Perfect for spring and summer celebrations or any time you crave a sweet, fruity treat.
Ingredients
Cupcake Batter
- 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 (optional)
Cream Cheese Frosting
- ¾ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 3 large fresh strawberries, sliced (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare cupcake pans by spraying them with non-stick spray or lining them with cupcake liners to prevent sticking.
- Prepare Strawberry Puree: Place the 8 large fresh strawberries in a blender and puree until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, yielding about ¾ cup of smooth strawberry puree. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat together eggs, white sugar, vegetable oil, ½ teaspoon vanilla extract, lemon zest, and the prepared strawberry puree until well combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, salt, instant vanilla pudding mix (if using), and red food coloring (if desired). Mix gently but thoroughly until the batter is smooth and uniform.
- 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: Place the cupcake pans into the preheated oven. Bake for about 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool for at least 10 minutes.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and ½ teaspoon vanilla extract, mixing continuously until the frosting is fluffy and well combined.
- Frost and Decorate: Once cupcakes are cooled, frost each with approximately 2 tablespoons of cream cheese frosting. Top each cupcake with sliced fresh strawberries for a beautiful and delicious garnish.
Notes
- If you don’t have instant vanilla pudding mix, you can omit it, but it helps keep the cupcakes moist and tender.
- Straining the strawberry puree ensures a smooth batter without seeds that might affect texture.
- You can substitute vegetable oil with a neutral oil like canola or light olive oil if preferred.
- For more vivid color, adding red food coloring to the batter is optional but recommended.
- These cupcakes are best enjoyed the same day but can be stored in the refrigerator for up to 2 days due to the cream cheese frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
