Strawberry Cupcakes
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.
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 ⅔ 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
Tried this recipe?Let us know how it was!