Fresh Strawberry Cupcakes
Indulge in the sweet, fruity charm of Fresh Strawberry Cupcakes, a delightful dessert bursting with real strawberry flavor in every bite. Made with 300 grams of fresh strawberries, these cupcakes feature a moist, velvety crumb and a luscious cream cheese frosting infused with homemade strawberry puree. The recipe combines simple pantry staples like all-purpose flour, milk, and butter with the vibrant sweetness of fresh fruit for a treat that feels both homemade and gourmet. Perfect for summer gatherings, birthdays, or anytime you crave a fresh twist on classic cupcakes, this recipe is quick to prepare, taking just 40 minutes from start to finish. Garnish each cupcake with a juicy slice of strawberry for a show-stopping dessert that's as beautiful as it is delicious. Keywords: fresh strawberry cupcakes, homemade strawberry frosting, easy cupcake recipe, summer desserts, strawberry recipes.
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Recipe Information
Ingredients
- 300 grams fresh strawberries
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 115 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 120 ml whole milk
- 240 grams powdered sugar
- 115 grams cream cheese
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Wash and hull the fresh strawberries. Puree 200 grams of strawberries in a blender or food processor until smooth. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 120 ml of the pureed strawberries.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds 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 completely on a wire rack.
For the frosting, beat the cream cheese and unsalted butter together on medium speed until smooth, about 2 minutes.
Add the powdered sugar and beat on low speed until incorporated, then increase the speed to medium and mix until fluffy.
Mix in 2-3 tablespoons of the remaining strawberry puree until the frosting is smooth and pink. Add more puree for stronger flavor and color, if desired.
Spread or pipe the strawberry frosting onto the cooled cupcakes. Garnish with slices of fresh strawberries if desired.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 39.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 92 mg | 2% | |
*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.
