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
Scale
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.
