Description

Fresh Strawberry Cupcakes with Creamy Frosting combine juicy ripe strawberries with a moist, tender cupcake base and a luscious, velvety cream cheese frosting infused with strawberry puree. Perfect for any occasion, these delightful cupcakes offer a burst of natural berry flavor and a creamy sweetness that everyone will love.

Ingredients

Scale

Cupcake Ingredients

1/2 cup fresh strawberries, hulled and finely chopped or pureed
1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
1 1/4 tsp baking powder
Pinch of salt
1/2 cup unsalted butter, softened (or coconut oil for dairy-free option)
3/4 cup granulated sugar (or honey/maple syrup as natural sweetener alternative)
2 large eggs
1 tsp vanilla extract
1/2 cup milk

Frosting Ingredients

8 oz cream cheese, softened (or dairy-free cream cheese for dairy-free option)
1 1/2 cups powdered sugar
2–3 tbsp strawberry puree or jam

Instructions

Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Rinse fresh strawberries, hull, and finely chop or puree enough to measure 1/2 cup for the batter. Measure all other ingredients.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to ensure even leavening.
Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar on medium speed until creamy and pale, about 3-4 minutes, incorporating air for a tender crumb.
Add Eggs and Vanilla: Beat in eggs one at a time, mixing thoroughly after each addition. Then add vanilla extract and mix well to enhance structure and flavor.
Combine Wet and Dry Ingredients: Alternately add the dry mixture and milk to the creamed butter mixture, starting and ending with dry ingredients. Fold in the chopped or pureed strawberries gently to maintain texture.
Bake the Cupcakes: Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Prepare the Creamy Frosting: Beat softened cream cheese in a clean bowl until smooth. Gradually add powdered sugar and mix until fluffy. Fold in strawberry puree or jam for a fruity frosting.
Frost and Decorate: Use a piping bag or spatula to generously frost each cooled cupcake. Garnish with fresh strawberry slices or edible flowers for a beautiful finish.

Notes

Use room temperature ingredients for smoother batter and better texture.
Do not overmix the batter to avoid dense cupcakes.
Strain strawberry puree to remove seeds for silky smooth frosting and batter.
Chill frosting before spreading or piping to make it easier and neater.
Test bake early as oven temperatures may vary; check doneness a few minutes before recommended time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 28g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: strawberry cupcakes, creamy frosting, berry desserts, gluten-free cupcakes, homemade cupcakes, cream cheese frosting, fresh strawberries