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
Scale
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.
