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    Home » Cupcakes » Strawberry Cupcakes

    Strawberry Cupcakes

    Published: Jul 15, 2022 · Modified: Aug 10, 2022 by Jennie · This post may contain affiliate links

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    These fresh Strawberry Cupcakes moist and refreshingly sweet made with real strawberries in every cupcake. Topped with a strawberry buttercream frosting and slice of fresh strawberry.

    Strawberry Cupcakes on wooden serving board.

    Cupcakes are one of my favorite desserts to make. I have been making a lot of cupcakes and the kids have been loving them!

    These Strawberry Cupcakes are great for a summertime dessert. Made with fresh strawberries baked inside the cupcakes, these are sweet and refreshing! 

    These cupcakes are topped with a light strawberry buttercream frosting and a fresh strawberry slice. These cupcakes will be loved by everyone!

    How to make Strawberry Cupcakes:

    These cupcakes are really easy to make. They are light and fluffy and made with most ingredients you probably already have in your pantry.

    Mix your wet ingredients together besides the strawberries. Mix your dry ingredients separately first, sifting well.

    Slowly add and mix the dry ingredients with the wet ingredients. Do not overmix the batter. Gently mix in the strawberries. Once baked allow to fully cool before icing.

    Ingredients:

    • Unsalted Butter - at room temperature.
    • Sugar
    • Eggs
    • Vanilla Extract
    • Strawberry Extract
    • Milk - I used 2%, but you can use any kind you have.
    • Vegetable Oil
    • Baking Powder
    • Salt
    • All-Purpose Flour
    • Fresh Strawberries - chopped into bite-sized pieces.

    Directions:

    Step One - Preheat oven to 350 degrees F. Prepare a muffin tin with liners and set aside.

    Step Two - Place butter and sugar into a mixing bowl and beat until creamy.

    mixing the butter and sugar for the batter.

    Step Two continued - Once creamy, add in the eggs, vanilla extract, and strawberry extract. Mix until well combined.

    adding eggs to the butter and sugar mixture

    Step Three - Next to your batter add in vegetable oil and milk.

    Step Four - Once mixed, add in the baking powder and salt. Mix until fully incorporated.

    Step Five - Next add the flour in ½ cup at a time until all the flour is fully incorporated into the batter.

    adding dry ingredients to the wet ingredients.

    Step Five continued - Once flour is incorporated pour in the chopped strawberries and fold into the batter.

    • Tip - A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.

    adding fresh strawberry chunks to the cupcake batter.

    Step Six - Add batter to your prepared muffin tin and fill each liner â…” of the way full of batter.

    cupcakes in a cupcake pan and liners.

    Step Seven - Place in the oven and allow to bake for 18-20 minutes or until a toothpick comes out clean.

    Once fully baked, remove from the oven and allow to cool and prepare your frosting.

    How to make Strawberry Buttercream Icing:

    Mix and blend the cream cheese and butter until creamy. Add in the extracts and mix.

    Mix in the powdered and then add in your food coloring once the frosting is nice and fluffy. Scoop the frosting in a piping bag

    Ingredients:

    • Cream Cheese - at room temperature.
    • Unsalted Butter - at room temperature.
    • Vanilla Extract
    • Strawberry Extract
    • Powdered Sugar
    • Pink Food Coloring - Optional. They strawberry extract will add some pink coloring to the frosting, so if you do not want it to be super pink you do not have to use the food coloring.

    Directions:

    Step One - In a mixing bowl, add in the cream cheese and butter. Beat until smooth and creamy. Then add in vanilla extract, and strawberry extract and mix.

    • Tip: It is really important that cream cheese and butter are at room temperature. Set it out a couple hours ahead of time to ensure it is room temperature.

    Step Two - Next add in the powdered sugar in ½ cup at a time until all the powdered sugar is fully incorporated.

    making frosting

    Step Three - Optional: If you want the pink color for your frosting go ahead and add pink food coloring to your frosting now. Add it in small amounts and mix until you get the desired color and mix until you see no more color streaks in the frosting.

    Step Four - Place the frosting into a piping bag prepared with your desired tip then pipe the frosting onto each cupcake.

    Step Five - Last top each cupcake with a strawberry half and serve.

    top down view of strawberry cupcakes on wooden serving board.

    How to store these cupcakes:

    These cupcakes need to be stored in an airtight container and in the refrigerator.

    With the fresh strawberries in the batter and on top of the frosting, keep in the refrigerator is ideal.

    They should last for up to 5 days in the fridge.

    closeup of strawberry cupcakes.

    Tips for making a great cupcake:

    1. Use room temperature ingredients: Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing. Yes, you need to melt the butter, but allow it to cool to room temperature before you mix it in with the ingredients.
    2. Make sure to use accurate measurements: If you do not measure accurately and use a heaping "cup" of flour you will have too much, and your cupcakes will be dense and/or dry. One thing about this recipe is it is very simple to make but does need to be precise. Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!
    3. Allow to cool before icing: This may sound like a no-brainer but icing these cupcakes that are still even a little warm will melt your frosting and make the frosting look runny. part of the appeal and deliciousness of cupcakes is how the frosting looks. Having beautiful frosting will make your mouth water before even tasting them!

    Strawberry Cupcakes on wooden serving board.

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH


    Strawberry Cupcakes

    Strawberry Cupcakes

    Jennie Duncan
    These fresh Strawberry Cupcakes moist and refreshingly sweet made with real strawberries in every cupcake. Topped with a strawberry buttercream frosting and slice of fresh strawberry.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Cupcakes, Dessert
    Cuisine American, Cupcakes, dessert
    Servings 24 cupcakes
    Calories 226 kcal

    Ingredients
      

    Cupcake:

    • ¼ cup unsalted butter (room temperature)
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon strawberry extract
    • ¼ cup milk (I used 2%)
    • ¼ cup vegetable oil
    • 1 teaspoon baking powder
    • ¼ tsp salt
    • 1 ½ cups all-purpose flour
    • 1 cups fresh strawberries (chopped)

    Frosting:

    • 8 oz. cream cheese (room temperature)
    • ½ cup unsalted butter (room temperature)
    • ½ tsp vanilla extract
    • 1 tsp strawberry extract
    • 3½ cups powdered sugar
    • pink food coloring (optional)

    Instructions
     

    Cupcake:

    • Preheat oven to 350 degrees F. Prepare a muffin tin with liners and set aside.
    • Place butter and sugar into a mixing bowl and beat until creamy. Once creamy, add in the eggs, vanilla extract, and strawberry extract. Mix until well combined.
    • Next to your batter add in vegetable oil and milk.
    • Once mixed, add in the baking powder and salt. Mix until fully incorporated.
    • Next add the flour in ½ cup at a time until all the flour is fully incorporated into the batter. Once flour is incorporated pour in the chopped strawberries and fold into the batter.
    • Add batter to your prepared muffin tin and fill each liner â…” of the way full of batter.
    • Place in the oven and allow to bake for 18-20 minutes or until a toothpick comes out clean. Once fully baked, remove from the oven and allow to cool and prepare your frosting

    Frosting:

    • In a mixing bowl, add in the cream cheese and butter. Beat until smooth and creamy. Then add in vanilla extract, and strawberry extract and mix.
    • Next add in the powdered sugar in ½ cup at a time until all the powdered sugar is fully incorporated.
    • Optional: If you want the pink color for your frosting go ahead and add pink food coloring to your frosting now. Add it in small amounts and mix until you get the desired color and mix until you see no more color streaks in the frosting.
    • Place the frosting into a piping bag prepared with your desired tip then pipe the frosting onto each cupcake.
    • Last top each cupcake with a strawberry half and serve.

    Notes

    Tip - A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.
    Tip: It is really important that cream cheese and butter are at room temperature. Set it out a couple hours ahead of time to ensure it is room temperature.

    Nutrition

    Serving: 1cupcakeCalories: 226kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 65mgPotassium: 62mgFiber: 1gSugar: 26gVitamin A: 343IUVitamin C: 4mgCalcium: 27mgIron: 1mg
    Keyword Strawberry Cupcakes
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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