Kristens Strawberry Cupcakes Recipe 445

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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

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

KRISTEN'S STRAWBERRY CUPCAKES RECIPE - (4.4/5)



Kristen's Strawberry Cupcakes Recipe - (4.4/5) image

Provided by á-51214

Number Of Ingredients 10

1 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt (ignore if you ware using salted butter)
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature (or salted if you do not have unsalted)
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Steps:

  • 1. Preheat the oven to 350 degrees. Line up muffin tin with cupcake liners; set aside. 2. Place strawberries in a small food processor; process until pureed. You should have about a 1/2 cup of puree; set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. 4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. 5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining of the flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. 6. Divide batter evenly among cupcake cups (to add more fresh strawberry taste, dice up a few strawberries and place fresh strawberries pieces in the middle of the batter). Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to wire rack and cool completely before icing. Choose Kristen's Strawberry Icing for the perfect match!

JADE'S STRAWBERRY-FILLED CUPCAKES



Jade's Strawberry-Filled Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups all-purpose flour
1/4 cup quinoa flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1/3 cup strawberry fruit spread or jam
1/4 cup semisweet chocolate chips, such as Ghirardelli
1 stick butter, at room temperature
3 3/4 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons strawberry fruit spread or jam
Special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

Steps:

  • Cook's Note: Quinoa flour can be found at health food stores.
  • For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
  • Whisk together the flours, baking powder and salt in a medium bowl.
  • Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
  • For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
  • Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
  • Add the melted chocolate to one bowl of the frosting and stir until smooth.
  • Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
  • Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.

KRISTEN'S STRAWBERRY ICING RECIPE - (4.5/5)



Kristen's Strawberry Icing Recipe - (4.5/5) image

Provided by á-51214

Number Of Ingredients 6

1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted, divided
3 tablespoons heavy whipping cream

Steps:

  • 1. Place strawberries in a blender, puree until smooth. 2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduce by at least half, about 10-15 minutes. 3. Beat butter with an electric mixer in a bowl until light and fluffy. 4. Beat 1 cup confectioners' sugar into butter until just blended. 5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. 6. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons of strawberry puree two more times. (The puree may be more concentrated, so the measurements may not be perfect. The key is to add it gradually.) 7. Beat last 1/2 cup confectioners' sugar into mixture until just blended. 8. Add whipping cream and whip icing for 1-2 minutes or until desired fluffiness is reached.

POCKETS OF STRAWBERRY CUPCAKES



Pockets of Strawberry Cupcakes image

There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2/3 cup seedless strawberry or raspberry jam
6 to 8 medium strawberries (about 6 oz), hulled
2 containers Betty Crocker™ Whipped fluffy white frosting
12 strawberries, sliced, for garnish if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • Spoon jam into resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
  • Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes. Garnish with sliced strawberries. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 5 g, TransFat 2 g

SPRINKLES' STRAWBERRY CUPCAKES



Sprinkles' Strawberry Cupcakes image

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Steps:

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  • Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  • With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  • Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

EASY STRAWBERRY CUPCAKES



Easy Strawberry Cupcakes image

A great strawberry cake recipe that I use for cupcakes. I use the cream cheese icing from this site as a topper. Top with blueberries for a 4th of July theme. Endless possibilities.

Provided by Erin Miller Lippe

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 7

2 cups white sugar
1 ¾ cups pureed strawberries
¾ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups self-rising flour
3 drops red food coloring, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 29.7 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 210.3 mg, Sugar 17.6 g

CUPCAKE STRAWBERRIES



Cupcake Strawberries image

Enjoy these delicious strawberry-shaped cupcakes made in a decorative way using cake mix, frosting and fruit snacks--perfect for an anytime dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon Betty Crocker™ red gel food color
1 container Betty Crocker™ Rich & Creamy creamy white frosting
1 box (4.5 oz) Betty Crocker™ Fruit by the Foot™ green chewy fruit snack rolls
1/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make strawberry-shaped cupcakes, pinch in one side of each paper baking cup. Insert 1/2-inch ball of foil between liner and muffin cup to hold in place. (See photo.)
  • Make, bake and cool cake mix as directed on box for cupcakes.
  • Stir food color into frosting until well blended. Frost cooled cupcakes with frosting to look like strawberries. Cut chewy fruit snack into leaf shapes; press into tops of cupcakes. Arrange chocolate chips on frosting to look like seeds. Store loosely covered.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 23 g, TransFat 1 g

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ROASTED STRAWBERRY CUPCAKES - BUTTERNUT BAKERY
2019-04-11 Roasted Strawberry Cupcakes. Leave the oven at 350F and insert 12 liners into a cupcake tin. Whisk together the flour, baking powder, and salt. Set aside. With an electric mixer, cream together the butter and sugar on high until light and fluffy. Mix in the oil, Greek yogurt, and then the roasted mashed strawberries.
From butternutbakeryblog.com
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STRAWBERRIES AND CREAM CUPCAKES - PRETTY. SIMPLE. SWEET.
2014-05-12 Preheat oven to 350F/180C. Line muffin tin with 12 cupcake papers. Set aside. In a medium bowl sift together flour, baking powder and salt. Set it aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar …
From prettysimplesweet.com
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STRAWBERRY FILLED CUPCAKES - PARSLEY AND ICING
2020-06-16 Cream the butter and sugar with a mixer for 3-4 minutes until light and fluffy. Add the vanilla. Add the egg and mix well. Alternatively add the dry ingredient mixture and milk to the sugar mixture, mixing well after each addition and be sure to scrape down the sides of the bowl.
From parsleyandicing.com
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VANILLA CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM
2021-07-14 Vanilla Cupcakes. Preheat the oven to 350F (180C or 160C on a forced fan oven) degrees and line a 12-cavity muffin pin with cupcake papers. I typically get 12-14 cupcakes. In a medium sized bowl, whisk together the cake flour, baking …
From justsotasty.com
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VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM - KYLEE COOKS
2020-07-30 Preheat the oven to 350F. Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color. Add the vanilla, milk and the eggs (one at a time) beating well. …
From kyleecooks.com
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Top Asked Questions

How to make the perfect Strawberry cupcakes?
Cut the fresh strawberries in half lengthwise and top each cupcake with half a strawberry. These strawberry cupcakes are perfect for a party, shower or brunch. The bright pink is the prettiest and draws the crowd in, the taste will make them inhale these delicate cupcakes. Sift: Sifting the dry ingredients together is important.
How do you make strawberry cake mix?
Also makes a great cake! 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.
How do you add freeze dried strawberries to frosting?
More Flavor: Add the freeze-dried strawberry powder to the frosting and mix until smooth. Pipe: Use a large star tip in a pastry bag to pipe the frosting onto the cupcakes. Cut the fresh strawberries in half lengthwise and top each cupcake with half a strawberry.
What are freeze dried strawberry cupcakes?
They take take ripe, full flavored strawberries and freeze dry them so they are concentrated in taste with a crispy light melt in your mouth texture. These strawberry cupcakes are addicting.

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