Strawberry Cupcakes Recipes

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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

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

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

MARTHA'S STRAWBERRY CUPCAKES



Martha's Strawberry Cupcakes image

Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 30

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Strawberry Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  • Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
  • Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
  • Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

LIZZIE'S STRAWBERRY CUPCAKES



Lizzie's Strawberry Cupcakes image

Provided by Trisha Yearwood

Categories     dessert

Time 1h35m

Yield 24 cupcakes

Number Of Ingredients 9

Cooking spray
1 standard box plain white cake mix
One 3-ounce box strawberry-flavored gelatin
2/3 cup vegetable oil
1/2 cup frozen sliced strawberries in syrup, thawed
4 large eggs
1/2 cup (1 stick) butter, at room temperature
1 cup confectioners' sugar
1 cup frozen sliced strawberries in syrup, thawed

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
  • With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
  • For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.

STRAWBERRY CUPCAKES



Strawberry Cupcakes image

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

10 tablespoons butter, room temperature
¾ cup white sugar
3 eggs
1 teaspoon strawberry extract
1 ¾ cups self-rising flour
¼ teaspoon salt
¼ cup finely chopped fresh strawberries, drained

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

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

STRAWBERRY CUPCAKES



Strawberry cupcakes image

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries, halved, or 12 small whole strawberries

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
  • Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
  • Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

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From shugarysweets.com


STRAWBERRY CUPCAKES | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Grease a 12-cup muffin pan, or line it with paper, and grease the papers. To make the cupcakes: Beat together the butter, sugar, salt, baking powder, and flavor (s) until the mixture lightens in color. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
From kingarthurbaking.com


STRAWBERRY CUPCAKES | ALLRECIPES
SUPER easy to do, and delicious! I drew from different recipes all over the net, but changed things up to make them all my own. Strawberry Compote Cupcakes. 1. These cupcakes are super easy to make, and taste wonderful! Fresh strawberry compote and whipped cream cheese frosting highlight this delicious treat.
From allrecipes.com


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