If you have a soft spot for treats that taste like sunshine and fresh-picked berries, then you are going to adore this Real Strawberry Cupcakes Recipe. Imagine tender, moist cupcakes bursting with the natural sweetness and vibrant flavor of real strawberries, topped with a creamy, tangy frosting and crowned with juicy strawberry slices. It is the kind of dessert that brightens any occasion and makes you feel like you’re biting into a summer day. From the luscious strawberry puree nestled in every bite to the delicate balance of textures and flavors, these cupcakes are irresistible, approachable, and a true showstopper in your baking repertoire.
Ingredients You’ll Need
The magic behind this Real Strawberry Cupcakes Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a special role—from bringing fresh strawberry flavor to providing that perfect crumb texture, and a frosting that’s both rich and refreshing. With simple pantry staples paired with real strawberries, these cupcakes manage to stay delightfully authentic and bursting with natural goodness.
- 8 large fresh strawberries: Freshness is key here, as they provide the natural strawberry puree that infuses the cupcakes with real fruit flavor.
- 2 eggs: These add richness and help bind everything together for that moist, fluffy texture.
- 1 cup white sugar: Sweetness that balances the tartness of the strawberries perfectly.
- â…“ cup vegetable oil: Ensures moistness without overpowering the delicate fruit notes.
- ½ teaspoon vanilla extract: Enhances the overall flavor, bringing warmth and depth.
- ½ teaspoon lemon zest: Adds a hint of brightness, lifting the strawberry flavors beautifully.
- 1 ½ cups all-purpose flour: The backbone of your cupcake’s structure, giving just the right crumb.
- 2 teaspoons baking powder: Leavens the batter, making each cupcake light and airy.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- 3 tablespoons instant vanilla pudding mix (optional): Adds extra moisture and a silky texture if you want to boost indulgence.
- 1 drop red food coloring (optional): Use if you want a deeper pink hue without affecting flavor.
- ¾ cup cream cheese, softened: The star of the frosting for its creamy tang and richness.
- 2 tablespoons butter, softened: Gives the frosting a smooth, spreadable consistency.
- ½ cup confectioners’ sugar: Sweetens and sweetly thickens the frosting.
- ½ teaspoon vanilla extract (for frosting): Rounds out the frosting with warmth and complexity.
- 3 large fresh strawberries, sliced (for topping): Fresh slices add a beautiful and tasty finishing touch.
How to Make Real Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Pans
First things first, preheat your oven to 325°F (165°C). This slightly lower temperature helps the cupcakes bake evenly without getting too brown on top, preserving their lovely soft texture. Don’t forget to spray your cupcake pans or line them with paper liners to make removal easy and keep those cupcake bottoms perfect.
Step 2: Create the Strawberry Puree
Place 8 large fresh strawberries in your blender and puree until smooth. To keep things silky and avoid any unwanted seeds, strain the puree through a fine sieve or cheesecloth. Set aside about three-quarters of a cup of this vibrant strawberry liquid; this is going to make your cupcakes genuinely taste like fresh strawberries instead of just artificial flavoring.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and your freshly made strawberry puree. This combination blends the richness of the eggs and oil with the sweetness and brightness of the strawberries and lemon into a perfectly balanced wet mixture.
Step 4: Mix in the Dry Ingredients
Next, stir in the all-purpose flour, baking powder, salt, and if you’re using it, the instant vanilla pudding mix along with the optional drop of red food coloring. Mix until the batter is smooth and uniform, but be careful not to overmix—just enough to combine everything nicely and keep your cupcakes tender.
Step 5: Fill the Cupcake Liners and Bake
Fill each cupcake liner about two-thirds full with batter to allow room for the cupcakes to rise beautifully. Pop them into the oven and bake for approximately 23 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, allow them to cool for at least 10 minutes to ensure they settle perfectly before frosting.
Step 6: Prepare the Cream Cheese Frosting
While your cupcakes cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and the vanilla extract, mixing well after each addition until your frosting is smooth, fluffy, and perfectly sweetened to complement the strawberry cupcakes.
Step 7: Frost and Top Your Cupcakes
Spread about two tablespoons of the luscious cream cheese frosting on each cupcake. Finally, garnish generously with slices of fresh strawberry to complete that classic and eye-catching look that hints at the delicious taste inside.
How to Serve Real Strawberry Cupcakes Recipe
Garnishes
Besides the fresh strawberry slices, you can sprinkle a light dusting of powdered sugar or add a tiny mint leaf for an extra pop of freshness. These small additions elevate your cupcakes from homemade to gourmet in seconds, delighting both the eyes and the palate.
Side Dishes
Pair your Real Strawberry Cupcakes with a cup of fragrant herbal tea like chamomile or a refreshing glass of iced lemonade to complement their fruity sweetness. They also work beautifully alongside light fruit salads or a simple platter of mixed berries for an extra berry boost.
Creative Ways to Present
Serve them on a pretty tiered cupcake stand for parties or arrange them in colorful cupcake liners themed to the season. You could also try piping the frosting with a star tip to give a swirl effect, making each cupcake look professionally crafted and absolutely irresistible.
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’ll stay moist and tasty for up to 3 days, perfect for enjoying a sweet treat throughout the week.
Freezing
If you want to prep in advance, these cupcakes freeze well without frosting. Freeze the cooled cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready to serve, thaw and add fresh cream cheese frosting for best results.
Reheating
To warm your cupcakes, remove any frosting topping, then microwave the cupcake alone for about 10-15 seconds until just warmed through. Let cool slightly before adding frosting again and serving.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries yield the best flavor and texture for this Real Strawberry Cupcakes Recipe, you can use thawed frozen strawberries if fresh are not available. Just be sure to drain excess liquid and puree them well before incorporating.
What does the instant vanilla pudding mix do in the recipe?
The instant pudding mix helps create an extra moist cupcake with a tender crumb, but it’s totally optional. If you prefer a simpler recipe, feel free to omit it, and your cupcakes will still be delicious.
Is the red food coloring necessary?
Not at all. The red food coloring is purely for enhancing the appearance with a stronger pink hue. The natural strawberry puree will give your cupcakes a lovely pale pink color on its own.
Can I substitute cream cheese frosting with buttercream?
You absolutely can, though cream cheese frosting adds a subtle tanginess that beautifully complements the sweetness of the strawberries. Buttercream will be sweeter and richer but still delicious.
How long should I let the cupcakes cool before frosting?
Cooling for at least 10 minutes after baking is crucial to prevent the frosting from melting. For best results, cool completely on a wire rack before frosting to keep the texture just right.
Final Thoughts
This Real Strawberry Cupcakes Recipe is a joyful celebration of fresh fruit, creamy frosting, and tender cake, all wrapped up in one perfect bite. Whether you’re baking for a special occasion or a simple weekend treat, these cupcakes bring warmth, sweetness, and a sense of home to every gathering. Trust me, once you try this recipe, it will become your new favorite way to enjoy strawberries in dessert form. Happy baking!
Print
Real Strawberry Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Real Strawberry Cupcakes are a delightful treat featuring fresh strawberry puree in the batter and a creamy, luscious cream cheese frosting topped with fresh strawberry slices. They offer a naturally fruity and moist cupcake experience with optional enhancements like instant vanilla pudding mix and a hint of lemon zest for extra flavor and texture.
Ingredients
Cupcake Batter
- 8 large fresh strawberries, or as needed
- 2 large 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)
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 and Prepare Pan: Preheat your oven to 325°F (165°C). Prepare your cupcake pans by spraying with non-stick spray or lining them with cupcake liners to prevent sticking.
- Make Strawberry Puree: Place 8 fresh strawberries into a blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds, then set aside approximately ¾ cup of the seedless strawberry puree to use in the batter.
- Mix Wet Ingredients: In a large mixing bowl, beat together the eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and the reserved strawberry puree until fully 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 until the batter is smooth and well incorporated, ensuring no lumps remain.
- 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: Bake in the preheated oven for 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove from the oven and allow to cool in the pan for at least 10 minutes before transferring to a wire rack.
- Prepare Frosting: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add confectioners’ sugar and vanilla extract, continuing to mix until the frosting is smooth and fluffy.
- Frost and Garnish: Once cupcakes are completely cooled, frost each cupcake with about 2 tablespoons of the cream cheese frosting. Top each cupcake with sliced fresh strawberries to enhance both flavor and presentation.
Notes
- For a more intense strawberry flavor, use ripe, sweet strawberries when making the puree.
- The instant vanilla pudding mix is optional but helps give the cupcakes extra moisture and tenderness.
- Red food coloring is optional and used to enhance the pink hue of the cupcakes if desired.
- Make sure the cupcakes are completely cooled before frosting to prevent melting the frosting.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
