Yummo Strawberry Cupcakes
Get ready to fall in love with these Yummo Strawberry Cupcakes—perfectly moist, fluffy, and bursting with fresh strawberry flavor in every bite! These crowd-pleasing treats are crafted with a fresh strawberry puree that infuses both the batter and the creamy buttercream frosting, giving them a natural, vibrant sweetness. Made from scratch with simple pantry staples, these cupcakes are easy to prepare in under 40 minutes, making them ideal for birthdays, picnics, or any time you’re craving a fruity dessert. The silky strawberry frosting pairs beautifully with the light vanilla-scented cake, while a garnish of sliced strawberries adds a fresh, elegant touch. Perfect for strawberry season, these cupcakes are bound to be a hit with kids and adults alike!
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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 whole Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Fresh strawberries (pureed)
- 0.25 cups Milk
- 2.5 cups Powdered sugar
- 0.5 cups Unsalted butter (room temperature, for frosting)
- 2 tablespoons Fresh strawberries (pureed, for frosting)
- 6 whole Strawberries (sliced, for garnish)
Instructions
Preheat your 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 bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Fold in the fresh strawberry puree and mix until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined; do not overmix.
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 comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a large bowl, beat together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
Mix in the fresh strawberry puree and beat until smooth. If needed, add more powdered sugar to thicken or a small amount of strawberry puree to thin the frosting to your desired consistency.
Once the cupcakes are completely cooled, pipe or spread the strawberry frosting on top of each cupcake.
Garnish each cupcake with a slice of fresh strawberry. Serve and enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 64 mg | 1% | |
*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.
