Kid Pleasing Strawberry Cupcakes
Delight the little ones with these irresistible Kid Pleasing Strawberry Cupcakes, a fun and flavorful treat perfect for any occasion! Bursting with natural strawberry goodness, these homemade cupcakes feature a moist and tender crumb thanks to fresh strawberry puree folded right into the batter. A touch of vanilla enhances the sweetness, while a swirl of creamy buttercream frosting adds an indulgent finish. For added charm, garnish with diced strawberries or a hint of pink food coloring to make them pop. Quick to prepare and perfectly sized at 12 servings, they’re an ideal choice for birthdays, school events, or bake sales. These cupcakes come together in just 35 minutes, making them a go-to option for busy families craving a fruity, kid-friendly dessert with a homemade touch!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Strawberry puree (fresh or frozen, thawed)
- 0.25 cups Whole milk
- 0.5 cups Fresh strawberries (diced, optional for garnish)
- 1 batch Buttercream frosting
- Pink or red food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin 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. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the flour mixture and the strawberry puree to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
Slowly add the milk and gently stir until the batter is smooth. (If using food coloring, add a drop or two at this stage to enhance the pink color.)
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.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once the cupcakes are fully cooled, frost them with a batch of buttercream frosting. If desired, garnish with diced fresh strawberries or a small dollop of strawberry puree on top.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 390.6 g | 142% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 241.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 848 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.
