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
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
LIGHT AND AIRY STRAWBERRY CUPCAKES
These strawberry cupcakes will leave you begging for more! Moist, light, and airy, they look great with a white and pink swirl of frosting on top!
Provided by Mmuffinz
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
- Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 37.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 315.1 mg, Sugar 20.3 g
STRAWBERRY CUPCAKES
These fresh Strawberry Cupcakes have a delicious strawberry flavor and chunks of fresh strawberries in the cake batter. Then they're frosted with strawberry frosting made from real berries for the perfect pretty-in-pink cupcake.
Provided by Fiona Dowling
Categories Dessert
Time 1h18m
Number Of Ingredients 19
Steps:
- Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter).
- Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Cool fully.
- Preheat the oven to 350F degrees and line muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
- In a medium bowl whisk together the cake flour, baking soda, baking powder and salt.
- In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time.
- In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk.
- Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. Repeat the process until all the flour mixture and buttermilk mixture are added.
- Gently fold the chopped strawberries into the cupcake batter using a rubber spatula.
- Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full.
- Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean.
- Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting).
- Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 15 minutes while stirring until the puree is thick like jam.
- Remove the pan from the heat and cool the puree fully. I typically put it in the fridge or freezer to speed up the process.
- In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes).
- Turn the mixer down to low speed and beat in 2 cups of powdered sugar, turning the mixer up to medium speed as you incorporate the sugar.
- Beat in 2 tablespoons of the thick, jam-like strawberry puree. **It must be completely cold before adding to the butter, otherwise, your frosting can separate and get watery.
- Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached.
- If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached.
- Optionally, mix in the red food coloring.
- Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. (I used a 1M tip).
STRAWBERRY CUPCAKES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 24 to 30 cupcakes
Number Of Ingredients 19
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
- For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
- For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
- To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.
STRAWBERRY CUPCAKES
Strawberry cupcakes with real fresh strawberry bits!
Provided by Aini
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 26.4 g, Cholesterol 71.9 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 365.7 mg, Sugar 12.8 g
STRAWBERRY CUPCAKES WITH THE BEST CHOCOLATE FROSTING
These strawberry cupcakes are so easy and taste amazing! The chocolate frosting is out of this world good and putting them together is dangerously delicious!
Provided by Lisa
Categories Dessert
Time 26m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line a cupcake tin with cupcake liners.
- In a medium bowl or stand mixer combine eggs, oil, sour cream, and buttermilk.
- Add in cake mix and mix on medium speed for 2 minutes or until the batter is pretty smooth.
- Using a ¼ measuring cup scoop the batter into the cup cake liners.
- Bake for 16-19 minutes or until a toothpick inserted comes out clean.
- Let cool, frost with my easy frosting recipe, enjoy!
- Melt butter in a microwave safe dish.
- Mix in cocoa powder. Alternate stirring in the powdered sugar and milk in increments. I like to do 1 cup powdered sugar, 1 splash of milk, stir and repeat.
- Stir in vanilla.
- Frost the cupcakes. I used a 1M Tip to get the big swirls!
- Enjoy!
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