There is something truly magical about biting into a moist, flavorful cupcake bursting with the natural essence of fresh berries. If you crave a treat that celebrates strawberry season in the most delightful way, this Real Strawberry Cupcakes Recipe will become your new go-to. Made with actual strawberries and a luscious cream cheese frosting, these cupcakes offer a perfect balance of sweet, tangy, and tender—all wrapped up in one irresistible bite. Whether you’re baking for a special occasion or simply indulging yourself, this recipe showcases the delightful charm of strawberries in cupcake form like no other.
Ingredients You’ll Need
The beauty of this Real Strawberry Cupcakes Recipe lies in the simplicity and quality of its ingredients. Each one has a specific role, from lending moisture and sweetness to adding fresh flavor and that perfect crumb texture. You don’t need a pantry full of complicated items—just straightforward, familiar ingredients that come together to create something extraordinary.
- Fresh strawberries: Eight large berries blended smooth give the cupcakes their authentic fruity flavor and natural color.
- Eggs: Two eggs provide structure and richness.
- White sugar: One cup adds sweetness and helps with tenderness.
- Vegetable oil: A third of a cup ensures moistness without overwhelming flavor.
- Vanilla extract: Half a teaspoon enhances the cupcake’s sweet aroma and depth.
- Lemon zest: A hint of citrus adds brightness and a subtle tang.
- All-purpose flour: One and a half cups form the cupcake’s base and crumb.
- Baking powder: Two teaspoons create a gentle rise and light texture.
- Salt: A quarter teaspoon balances the sweetness and enhances flavors.
- Instant vanilla pudding mix (optional): Three tablespoons lend extra moistness and softness, perfect if you want a plush crumb.
- Red food coloring (optional): A single drop intensifies the pink hue, making them visually stunning.
- Cream cheese: Three-quarters cup softened for a tangy, creamy frosting.
- Butter: Two tablespoons softened to balance richness in the frosting.
- Confectioners’ sugar: Half a cup sweetens and stabilizes the frosting.
- Vanilla extract (frosting): Half a teaspoon to flavor the cream cheese frosting.
- Fresh strawberries (for topping): Three large sliced berries add a fresh finishing touch and an eye-catching pop of color.
How to Make Real Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C) and preparing your cupcake pans by either spraying them with nonstick spray or lining them with cupcake liners. Proper prep here means your cupcakes will bake evenly and release easily from the pan once done.
Step 2: Puree Fresh Strawberries
Take those eight large strawberries and blend them until smooth. To ensure your cupcakes have a silky texture without seeds, strain the puree carefully. Measure out about three-quarters of a cup to use in your batter. This step is what makes this a Real Strawberry Cupcakes Recipe, ensuring genuine strawberry flavor shines through.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and your fresh strawberry puree. Mixing these first combines all the wet components thoroughly, ensuring a smooth, cohesive batter that’s bursting with flavor.
Step 4: Add Dry Ingredients
Gently stir in the flour, baking powder, salt, instant vanilla pudding mix if you’re using it, and red food coloring if you want those vivid pink cupcakes. Blend just until smooth—overmixing can toughen your cupcakes, so keep it light for the best texture.
Step 5: Fill and Bake
Fill each cupcake cup about two-thirds full to give them room to rise beautifully without spilling over. Pop them in the oven and bake for 23 minutes, or until a toothpick inserted comes out clean. After baking, let them cool for at least 10 minutes so they’re firm enough to frost without crumbling.
Step 6: Prepare the Cream Cheese Frosting
While your cupcakes are cooling, beat together the softened cream cheese and butter until silky smooth. Gradually add your powdered sugar and vanilla, continuing to mix until your frosting is creamy and spreadable—the perfect complement to your strawberry cupcakes.
Step 7: Frost and Top
Use about two tablespoons of frosting per cupcake, spreading it generously. Finally, adorn each cupcake with a few fresh strawberry slices, lending a beautiful, appetizing finish that celebrates the freshness at the heart of this Real Strawberry Cupcakes Recipe.
How to Serve Real Strawberry Cupcakes Recipe
Garnishes
Top your cupcakes not just with the classic fresh strawberry slices but also consider a dusting of powdered sugar or a sprinkle of finely chopped pistachios for a lovely contrast. Fresh mint leaves add an unexpected burst of color and a refreshing aroma that pairs beautifully with strawberry’s sweetness.
Side Dishes
Pair these cupcakes with a refreshing glass of iced tea, a light sparkling rosé, or even a bowl of fresh berries for a simple, elegant dessert spread. If you’re serving at brunch or a tea party, they’re fantastic alongside a platter of finger sandwiches or a crisp salad to keep things light and balanced.
Creative Ways to Present
Arrange your cupcakes in a beautiful tiered stand or on a rustic wooden board lined with strawberry leaves for a farm-to-table vibe. You can even serve them in colorful cupcake wrappers that complement the color of the strawberries. For a fun twist, try hollowing out the centers slightly to fill with strawberry jam for a delightful surprise inside.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your strawberry cupcakes covered tightly in an airtight container in the refrigerator to maintain freshness. They’ll stay moist and delicious for up to three days, but try to enjoy them sooner to savor the best texture and flavor.
Freezing
You can freeze these cupcakes with or without frosting. To freeze unfrosted cupcakes, cool completely, wrap individually in plastic wrap, and place in a freezer bag. For frosted cupcakes, flash freeze on a tray first, then wrap and freeze. They will keep well for up to three months—just thaw in the fridge before serving.
Reheating
Warm frozen cupcakes slightly in the microwave for about 15-20 seconds or allow them to come to room temperature naturally. Avoid overheating as this can dry them out. A warm cupcake with cream cheese frosting is a mini little treat that feels freshly baked all over again.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe to capture that vibrant strawberry flavor and maintain the right cupcake texture. Frozen berries can be used in a pinch, but be sure to thaw and drain them well before pureeing to avoid excess moisture.
Why do some recipes add vanilla pudding mix?
The instant vanilla pudding mix adds extra moisture and softness to the cupcakes, enhancing their tenderness. It’s optional but highly recommended if you want those ultra-moist, fluffy results.
Is the red food coloring necessary?
Absolutely not! The food coloring is purely for visual appeal to deepen the pink color. Your cupcakes will still be deliciously strawberry-flavored without it.
Can I make the frosting dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and use vegan butter for the frosting. This will change the flavor slightly but still provide a creamy, sweet topping.
How long does it take to make this recipe from start to finish?
From prepping your ingredients to frosting the cupcakes, expect about 1 hour and 15 minutes. This includes baking and cooling time, making it a perfect project for a leisurely afternoon bake.
Final Thoughts
There is something so special about making a dessert that highlights real, fresh strawberries in every bite, and this Real Strawberry Cupcakes Recipe does just that with incredible flavor and texture. I hope you’ll enjoy baking and sharing these cupcakes as much as I do—they have a way of brightening up any day and bringing a little joy to your kitchen. Trust me, once you try this recipe, it will quickly become a treasured classic in your baking repertoire.
Print
Real Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Real Strawberry Cupcakes are fluffy and bursting with fresh strawberry flavor. Made from scratch with pureed fresh strawberries folded into the batter and topped with a smooth cream cheese frosting and fresh strawberry slices, these cupcakes are perfect for spring and summer gatherings or any time you want a fruity, moist dessert.
Ingredients
Cupcakes
- 8 large fresh strawberries, or as needed
- 2 eggs
- 1 cup white sugar
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons instant vanilla pudding mix (optional)
- 1 drop red food coloring (optional)
Frosting
- ¾ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 3 large fresh strawberries, sliced (for topping)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (165°C). Spray cupcake pans with non-stick spray or line them with cupcake liners to prevent sticking.
- Make strawberry puree: Place 8 fresh strawberries into a blender and puree until smooth. Strain the puree to remove the seeds for a smooth batter, then set aside about ¾ cup of the puree.
- Mix wet ingredients: In a large bowl, beat together the eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and the reserved strawberry puree until well combined and smooth.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, salt, instant vanilla pudding mix (if using), and red food coloring drop (if desired) until the batter is smooth and uniform in color.
- Fill cupcake pans: Spoon the batter into the prepared cupcake cups, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once done, let cupcakes cool for at least 10 minutes.
- Prepare frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting is smooth and spreadable.
- Frost and decorate: Spread about 2 tablespoons of cream cheese frosting on each cooled cupcake. Top with sliced fresh strawberries for garnish and extra strawberry flavor.
Notes
- Straining the strawberry puree removes seeds, creating a smoother batter and frosting texture.
- The instant pudding mix is optional but adds extra moisture and richness to the cupcakes.
- Red food coloring is optional and enhances the strawberry color but is not necessary if you prefer natural coloring.
- Make sure the cream cheese and butter are softened to room temperature for easier frosting preparation and better texture.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
