Best 2 Really Real Strawberry Cupcakes Recipes

Indulge your sweet cravings with these sensational strawberry cupcakes, an irresistible treat that combines the vibrant flavors of fresh strawberries with a fluffy, moist cake base. Topped with a luscious strawberry buttercream frosting, these cupcakes embody the essence of springtime delight. We'll guide you through two delightful variations: classic strawberry cupcakes with a burst of fresh strawberries in every bite and a tantalizing strawberry swirl cupcake that enchants with its beautiful marbled effect. Both recipes promise a symphony of flavors and textures that will leave you wanting more.

Here are our top 2 tried and tested recipes!

REALLY REAL STRAWBERRY CUPCAKES

REALLY Real Strawberry Cupcakes image

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

Ingredients

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

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

Real Strawberry Cupcakes image

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

Ingredients

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
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

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:

For the best flavor, use fresh, ripe strawberries. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
To make sure the cupcakes are moist, don't overmix the batter. Overmixing can make the cupcakes tough.
If you don't have a cupcake pan, you can bake the cupcakes in a muffin pan. Just fill the muffin cups about 2/3 full.
To make the cupcakes even more festive, you can top them with a strawberry buttercream frosting. You can also add a strawberry to the center of each cupcake before baking.
These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

These really real strawberry cupcakes are the perfect treat for any occasion. They're light, fluffy, and packed with strawberry flavor. With a few simple tips, you can make these cupcakes at home that are just as good as the ones from your favorite bakery.