Best 2 Real Strawberry Cupcakes Recipes

Strawberry cupcakes are a delectable treat that combines the sweet, juicy flavor of strawberries with a fluffy, tender crumb. Whether you're a seasoned baker or a novice in the kitchen, creating the perfect strawberry cupcake is an achievable goal. This article will guide you through the steps to craft a mouthwatering masterpiece, from selecting the ripest strawberries to perfecting the delicate balance of flavors. We'll explore various techniques, from classic to modern, to help you achieve a moist, flavorful cupcake that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

REALLY REAL STRAWBERRY CUPCAKES

REALLY Real Strawberry Cupcakes image

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Provided by Candice

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 47m

Yield 20

Number Of Ingredients 11

Ingredients

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g

REAL STRAWBERRY CUPCAKES

Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

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
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

Tips:

Use fresh ripe strawberries for the best flavor.
Hull the strawberries and cut them into small pieces before adding them to the batter.
Do not overmix the batter. Overmixing can result in tough cupcakes.
Fill the cupcake liners only 2/3 full. Overfilling can result in cupcakes that rise too high and spill over the tops of the liners.
Bake the cupcakes in a preheated oven. This will help them to rise evenly.
Cool the cupcakes completely before frosting them. This will help to prevent the frosting from melting.
Use a piping bag to frost the cupcakes for a neat and professional look.
Top the cupcakes with a strawberry half for a finishing touch.

Conclusion:

These strawberry cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a sweet and tart strawberry flavor. The cream cheese frosting is the perfect complement to the cupcakes, and the fresh strawberries on top add a touch of elegance. Whether you are making them for a party, a bake sale, or just for a snack, these cupcakes are sure to be a hit.