Strawberry Cream Cheese Cupcakes
Indulge in the luscious flavors of Strawberry Cream Cheese Cupcakes, a delightful fusion of fluffy vanilla cupcakes, juicy fresh strawberries, and tangy cream cheese frosting. Perfect for spring gatherings or any sweet occasion, these cupcakes are crafted with real strawberry pieces folded into a tender batter, ensuring a burst of fruity goodness in every bite. The rich, velvety frosting is made with creamy butter and softened cream cheese, then topped with a fresh strawberry slice for a beautiful, irresistible garnish. Ready in under an hour and easily customizable, these homemade treats will impress both kids and adults alike. Treat yourself to the ultimate combination of sweetness and freshness!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 1 cups Fresh strawberries (chopped)
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for frosting)
- 3 cups Powdered sugar
- 1 teaspoon Pure vanilla extract (for frosting)
- 0.5 cups Fresh strawberries (sliced, for garnish)
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 bowl, using an electric mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the chopped fresh strawberries using a spatula.
Spoon the batter evenly into the prepared 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 let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or a spatula.
Garnish each cupcake with a slice of fresh strawberry on top.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
5644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.6 g | 369% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 739.2 g | 269% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 577.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 547 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1148 mg | 24% | |
*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.
