Why You’ll Love This Recipe
This recipe stands out because it uses fresh strawberries to infuse natural flavor and color, avoiding artificial ingredients. The texture is moist and tender, enhanced by the optional instant vanilla pudding mix. The cream cheese frosting adds a smooth, slightly tangy balance that complements the sweetness of the strawberries. With a soft pink hue and fresh strawberry garnish, these cupcakes are as beautiful as they are delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
- Preheat oven to 325°F (165°C). Spray cupcake pans with cooking spray or line with cupcake liners.
- Place 8 strawberries in a blender and puree until smooth. Strain puree through a fine sieve to remove seeds; you should have about ¾ cup of puree. Set aside.
- In a large bowl, beat together eggs, sugar, vegetable oil, vanilla extract, lemon zest, and strawberry puree until well combined.
- Stir in flour, baking powder, salt, instant vanilla pudding mix (if using), and red food coloring (if desired) until batter is smooth.
- Spoon the batter into the prepared cupcake cups, filling each about two-thirds full.
- Bake for about 23 minutes or until cupcakes have risen and a toothpick inserted into the center comes out clean. Cool for at least 10 minutes before frosting.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar and vanilla extract, mixing until smooth and lump-free.
- Frost each cooled cupcake with about 2 tablespoons of frosting and top with a fresh strawberry slice.
Servings and timing
- Servings: 12 cupcakes
- Prep time: 40 minutes
- Cook time: 25 minutes
- Additional time (cooling): 10 minutes
- Total time: 1 hour 15 minutes
Variations
- Add finely chopped strawberries to the batter for extra fruit texture.
- Substitute lemon zest with orange zest for a different citrus twist.
- Use strawberry jam in the frosting for a sweeter, fruitier topping.
- Replace cream cheese frosting with whipped cream for a lighter option.
- Use gluten-free flour to make the cupcakes gluten-free.
Storage/Reheating
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best flavor. Avoid freezing frosted cupcakes, but unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting.
FAQs
Can I use frozen strawberries for the puree?
Yes, thaw and drain excess liquid before pureeing for best results.
What does the instant vanilla pudding mix do?
It adds moisture and tenderness, making the cupcakes softer and more flavorful.
Can I omit the food coloring?
Yes, it is optional and mainly used for enhanced visual appeal.
How do I prevent seeds in the batter?
Straining the puree through a fine sieve removes most seeds for a smoother batter.
Can I make the frosting ahead of time?
Yes, store frosting covered in the refrigerator and bring to room temperature before using.
Is this recipe suitable for dairy-free diets?
No, cream cheese and butter are used in the frosting. You can try dairy-free substitutes.
Can I add other fruits to this recipe?
Yes, raspberries or blueberries could be a nice variation.
How thick should I spread the frosting?
About 2 tablespoons per cupcake is recommended for a balanced flavor.
Can I use a hand mixer instead of a stand mixer?
Yes, either works fine for mixing batter and frosting.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches or larger pans.
Conclusion
Real Strawberry Cupcakes bring fresh, natural strawberry flavor into a moist and tender cupcake that’s enhanced by a rich, creamy frosting. Using fresh fruit instead of artificial flavorings makes these cupcakes a standout dessert that’s perfect for any occasion. Whether for a party, family gathering, or just a sweet treat, these cupcakes deliver freshness and sweetness in every bite.
Print
Real Strawberry Cupcakes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Real Strawberry Cupcakes are moist, tender cupcakes bursting with fresh strawberry puree and topped with a smooth, tangy cream cheese frosting. Made with natural ingredients, they offer authentic strawberry flavor without artificial additives.
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 oven to 325°F (165°C). Spray or line cupcake pans.
- Puree 8 strawberries in blender until smooth. Strain to remove seeds; set aside about ¾ cup puree.
- In large bowl, beat eggs, sugar, oil, vanilla, lemon zest, and strawberry puree until combined.
- Stir in flour, baking powder, salt, pudding mix (if using), and food coloring (if desired) until smooth.
- Fill cupcake cups about two-thirds full with batter.
- Bake 23 minutes or until toothpick inserted comes out clean. Cool at least 10 minutes.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until smooth.
- Frost cupcakes with about 2 tablespoons frosting each and top with sliced strawberries.
Notes
Add chopped strawberries to batter for extra texture.
Substitute lemon zest with orange zest for different citrus flavor.
Use strawberry jam in frosting for sweeter topping.
Replace cream cheese frosting with whipped cream for lighter option.
Use gluten-free flour for gluten-free cupcakes.
Store airtight in refrigerator up to 3 days; bring to room temp before serving.
Freeze unfrosted cupcakes up to 2 months; thaw completely before frosting.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 23g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
