Pretty in Pink Strawberry Cupcakes
Transform your dessert table into a showstopper with these "Pretty in Pink Strawberry Cupcakes," a delightful treat bursting with fresh strawberry flavor and a pop of charming pink color. Made with real strawberry puree folded into the batter and the frosting, these cupcakes are moist, tender, and packed with fruity sweetness. A hint of vanilla enhances the natural strawberry notes, while an optional drop of pink gel food coloring adds a whimsical hue. Topped with fluffy strawberry buttercream and optional pink sprinkles, these cupcakes are as beautiful as they are delicious. Perfect for birthdays, bridal showers, or just a fun baking project, they come together in under 40 minutes and serve 12 lucky guests. Sweet, simple, and irresistibly pretty—these strawberry cupcakes are sure to steal the spotlight!
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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 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Fresh strawberries (pureed)
- 0.25 cups Whole milk
- 1 drop Pink gel food coloring (optional)
- 0.5 cups Unsalted butter (softened, for frosting)
- 2 cups Powdered sugar
- 2 tablespoons Strawberry puree (for frosting)
- 0.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Pink sprinkles (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing 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 granulated 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 alternately add the dry ingredients and wet ingredients (strawberry puree and milk) in three parts, beginning and ending with the dry ingredients. Mix each addition just until combined.
If desired, add one drop of pink gel food coloring to the batter and gently stir until the color is evenly distributed.
Fill each cupcake liner about two-thirds full with the batter. Use a spoon or ice cream scoop for even portions.
Bake for 16-18 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 to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, use an electric mixer to beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once combined, increase the speed to medium and beat until smooth.
Mix in the strawberry puree and vanilla extract. Beat the frosting until fluffy and evenly tinted pink from the strawberries.
Once the cupcakes are fully cooled, frost them generously using a piping bag or a spatula. Decorate with pink sprinkles if desired.
Serve and enjoy your Pretty in Pink Strawberry Cupcakes!
Nutrition Facts
Calories |
4347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 608.3 g | 221% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 455.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 717 mg | 15% | |
*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.
