Fresh Strawberry Cupcakes Recipe

A vanilla cupcake with pink frosting sits on a white plate, reminiscent of classic strawberry cupcakes, with more cupcakes and a floral-patterned background visible behind it.

Fresh Strawberry Cupcakes Recipe

Fresh strawberry cupcakes made from scratch with real berry puree in the cake and tangy cream cheese frosting. Easy, sweet, and ready in under an hour.

Prep Time 30

Cook Time 25

Total Time 55

Servings Servings

Author Heather

Equipment

Ingredients

Strawberry Cupcakes

⅓ cup strawberry puree from 1 pint fresh strawberries
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp kosher salt
¼ cup whole milk
1 tsp vanilla extract or vanilla bean paste
8 tbsp unsalted butter (1 stick) room temperature
1 cup granulated sugar
1 large egg room temperature
2 large egg whites room temperature

Strawberry Cream Cheese Frosting

3 tbsp strawberry puree about 1/2 cup whole strawberries
8 tbsp unsalted butter room temperature
8 oz cream cheese room temperature
½ tsp vanilla extract
22 oz powdered sugar about 1.4 pounds

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Instructions

Strawberry Cupcakes

Preheat oven to 350ºF. Line 12-cup muffin tin with liners (or spray with cooking spray) and set aside.
Add 1 pint of cleaned and hulled strawberries to the bowl of a food processor. Puree until smooth. Measure out 1/3 cup of puree for the cake batter and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, add the milk, vanilla extract, and the 1/3 cup strawberry puree. Mix well to combine. Set aside.
In the bowl of a stand mixer, add the butter and granulated sugar. Mix on medium-high until light, creamy, and fluffy. Turn down the mixer speed and add the whole egg and 2 egg whites slowly. Beat until just combined.
With the mixer on low, add half of the flour mixture to the butter mixture. Mix until just incorporated. Add all of the strawberry mixture and mix until just combined. Scrape down the sides and slowly add the remaining flour mixture. Mix just until incorporated. Don't overmix.
Divide evenly among the lined muffin cups with a hinged scoop.
Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire cooling rack before icing.

Strawberry Cream Cheese Frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until light and fluffy. Reduce the speed and slowly add the confectioners sugar, beating until well combined. Add the vanilla and 3 tablespoons of strawberry puree, mix until just blended. Place in the refrigerator until you are ready to frost the cupcakes.
To Frost: use a piping bag or an offset spatula to frost the cooled cupcakes. Serve immediately or check storage instructions above.

Nutrition