Delicious Strawberry Cupcakes Strawberry Frosting
Juicy, vibrant, and irresistible, these Delicious Strawberry Cupcakes with Strawberry Frosting are a must-try for any dessert lover. Bursting with fresh strawberry flavor in both the fluffy, moist cupcake base and the creamy buttercream frosting, this recipe is a celebration of sweet, summery indulgence. Made from real strawberry puree, these cupcakes deliver an authentic fruity taste and a stunning natural pink hue that’s sure to impress. With a simple prep time of just 20 minutes and a yield of 12 perfectly portioned cupcakes, this recipe is as easy as it is delightful. Perfect for birthdays, picnics, or any special occasion, these strawberry cupcakes are a show-stopping treat. Garnish with a fresh strawberry slice to add an elegant finishing touch, and watch them disappear from the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 0.5 cup fresh strawberries (pureed)
- 2 cups powdered sugar
- 0.25 cup fresh strawberries (mashed or pureed for frosting)
- 0.5 cup unsalted butter (softened, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the 1/2 cup of fresh strawberry puree.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
Beat in the 1/4 cup of mashed or pureed strawberries until the frosting is smooth and creamy. If the frosting is too thin, add more powdered sugar; if too thick, add a small amount of additional strawberry puree or milk.
Once the cupcakes are completely cooled, frost them with the strawberry frosting using a piping bag or an offset spatula.
Garnish with a fresh strawberry slice, if desired, and serve. Enjoy!
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 601.4 g | 219% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 452.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
