Prep: 30 mins
Cook: 22 mins
Cool Time: 30 mins
Total: 82 mins
Servings: 12 servings
Yield: 12 cupcakes
These homemade strawberry cupcakes are made with fresh strawberries and no cake mix or jello. The result? Moist and tender delicacies that are bursting with fresh strawberry flavor. But what really makes these cupcakes stand out is their icing: a basic white frosting dotted with fresh strawberries.
«These cupcakes are a delicious and flavorful variation on the standard vanilla. Once you create your strawberry puree, you use it as the liquid portion of the cake, translating your vanilla cake into a farm-fresh strawberry delight. Make sure the strawberries are completely dry before folding into the frosting.» —Tracy Wilk
A Note From Our Recipe Tester
Ingredients
For Strawberry Cupcakes
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2/3 to 1 cup fresh strawberries, washed and hulled
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1/4 cup whole milk
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1 teaspoon vanilla
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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10 tablespoons butter, softened to room temperature
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1 cup granulated sugar
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2 large eggs
For Strawberry Cupcake Frosting
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1/2 cup butter, softened
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3 1/2 cups powdered sugar
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1 teaspoon vanilla
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3 teaspoons milk
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1/2 cup fresh strawberries, chopped
Steps to Make It
Make the Strawberry Cupcakes
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Gather the ingredients.
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Preheat oven to 350 F. Line a muffin tin with paper liners or grease.
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Place strawberries in a blender or food processor and purée until smooth. You will need enough strawberries to yield 1/2 cup strawberry puree.
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Mix strawberry puree with milk and vanilla. Set aside.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, cream butter for 1 minute.
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Add sugar, beating well.
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Beat in eggs.
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Alternately add half the strawberry mixture, then half the flour mixture, into the wet mixture, mixing until blended.
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Use an ice cream scoop to fill muffin tins.
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Bake 20 to 22 minutes.
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Cool strawberry cupcakes 10 minutes in muffin tins, then transfer to wire racks to finish cooling.
Make Strawberry Frosting
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Gather the ingredients.
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Beat butter and sugar with an electric mixer until smooth and fluffy.
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Add vanilla and 1 teaspoon of milk. If frosting is too thick, beat in another teaspoon or two of milk until icing reaches desired consistency.
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Stir in chopped strawberries.
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Frost completely cooled strawberry cupcakes with fresh strawberry icing.
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Serve and enjoy!
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 424 |
| % Daily Value* | |
| Total Fat 18g | 24% |
| Saturated Fat 11g | 57% |
| Cholesterol 77mg | 26% |
| Sodium 238mg | 10% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 1g | 3% |
| Total Sugars 50g | |
| Protein 3g | |
| Vitamin C 13mg | 64% |
| Calcium 46mg | 4% |
| Iron 1mg | 6% |
| Potassium 77mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
