Description
These Real Strawberry Cupcakes are a delightful treat featuring fresh strawberry puree in the batter and a creamy cream cheese frosting topped with sliced strawberries. Perfectly moist and flavorful, they bring the taste of summer into a classic cupcake form. The optional pudding mix adds extra tenderness, while the subtle lemon zest enhances the fresh fruit flavors.
Ingredients
Scale
Cupcakes
- 8 large fresh strawberries (or as needed)
- 2 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)
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 and Prepare Pans: Preheat your oven to 325°F (165°C). Lightly spray your cupcake pans with cooking spray or line them with cupcake liners to prevent sticking.
- Prepare Strawberry Puree: Place 8 large fresh strawberries in a blender and puree until completely smooth. Strain the puree through a fine mesh sieve to remove the seeds, then measure out approximately ¾ cup of this smooth puree and set it aside for 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 the mixture is well combined and has a consistent texture.
- Add Dry Ingredients: Gently stir in the all-purpose flour, baking powder, salt, optional instant vanilla pudding mix, and optional red food coloring. Mix just until the batter is smooth and no flour pockets remain, being careful not to overmix.
- Fill Cupcake Cups: Spoon the batter into the prepared cupcake cups, filling each about two-thirds full to allow space for rising during baking.
- Bake the Cupcakes: Place the pans in the preheated oven and bake 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 the cupcakes to cool for at least 10 minutes in the pans.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar along with the vanilla extract, continuing to beat until the frosting is smooth and spreadable.
- Frost and Decorate: Once the cupcakes have cooled completely, frost each cupcake with approximately 2 tablespoons of the cream cheese frosting. Top each frosted cupcake with sliced fresh strawberries for a beautiful and flavorful finish.
Notes
- For extra moist cupcakes, the instant vanilla pudding mix is optional but recommended.
- If you prefer more vibrant color, add the red food coloring drop, but it is not necessary for flavor.
- Straining the strawberry puree removes seeds for a smoother batter and texture.
- Make sure the cupcakes are fully cooled before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator due to cream cheese frosting; bring to room temperature before serving for best flavor.
