Best 2 Real Strawberry Cupcakes Recipes
Indulge your sweet cravings with our delightful Real Strawberry Cupcakes, a symphony of flavors that will tantalize your taste buds. These cupcakes are not just any ordinary treats; they're a celebration of fresh, juicy strawberries, perfectly balanced with a fluffy and moist vanilla cake batter. Each bite takes you on a journey of fruity delight, leaving you wanting more. But that's not all; this article also offers two additional variations to satisfy every palate: Chocolate Strawberry Cupcakes, a decadent twist with rich chocolate and tangy strawberries, and Strawberry Lemonade Cupcakes, a refreshing blend of zesty lemon and sweet strawberries. Whether you're a strawberry enthusiast or simply looking for a delightful treat, these recipes have something for everyone. Get ready to embark on a culinary adventure that will leave you craving more.
Here are our top 2 tried and tested recipes!
REALLY REAL STRAWBERRY CUPCAKES
I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!
Provided by Candice
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 47m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
- Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
- Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
- Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
Tips
- Use fresh, ripe strawberries for the best flavor. - If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained. - Be sure to measure your flour correctly. Too much flour can make your cupcakes dry and dense. - Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your cupcakes light and airy. - Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling. - Stir in the flour and baking powder until just combined. Overmixing can make your cupcakes tough. - Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake. - Bake the cupcakes until a toothpick inserted into the center comes out clean. - Let the cupcakes cool completely before frosting them.Conclusion
These real strawberry cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to summer picnics. With their moist and fluffy texture, sweet strawberry flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these real strawberry cupcakes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
