Desserts, Recipes

Easy Fresh Strawberry Cupcakes with Frosting

Easy fresh strawberry cupcakes are the sweetest way to treat your family and friends – especially for Valentine’s Day!

Box of fresh strawberries

Did you know that the average American consumes 3.4 lbs. of fresh strawberries per year? On top of that, we also consume approximately 1.8 lbs. of frozen strawberries! (Source: AgHires) Although strawberry season is in May and June here in Tennessee, I can’t help but indulge in the bright red berries during the winter season when they hit the shelves in all their beauty. I found a box full of berries that literally screamed my name when I was shopping so I decided that it was a good time to work on my cupcake recipe!

I needed some taste-testers for my recipe and since I was meeting with our local public librarian, I knew her crew would love them. They raved on Instagram about the sweet treats and even asked for me to include them here on the blog.

Strawberry Cupcakes

Easy Fresh Strawberry Cupcakes

Want to know my secret to what makes the perfect strawberry cupcake? Actually, I have two. The first is that I feel it’s absolutely necessary to sift your flour and baking powder. Even if you use cake flour, I still sift the ingredients a minimum of two times. Sifting the flour prevents pockets of dry ingredients in your recipes. I’ve also noticed that sifted dried goods are easier to blend into the batter with less mixing. That means lighter, fluffier treats!

Easy fresh strawberry frosting

Ingredients and Tools You Need:

  • CUPCAKES
  • 1 ½ Cups All-Purpose Flour or 1 ½ cups + 3 TBSP. Cake Flour
  • 1 tsp. Baking Powder
  • ½ cup (1 stick) Salted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1 Egg
  • 2 Egg Whites
  • 1 tsp. Vanilla Extract
  • ¼ cup Whole Milk
  • 1 cup Finely Chopped Strawberries
  • Cupcake Pan (This one is my favorite!)
  • FROSTING:
  • 1 cup Salted Butter
  • 4 cups Sifted Powdered Sugar
  • ¼ cup Strawberry Puree
  • ¼ tsp. Vanilla Extract
  • Fresh Strawberries, for garnish if desired
Strawberry Cupcakes

How to Make Strawberry Puree:

Step 1: Clean and dice up ½ cup of fresh strawberries.

Step 2: Puree in a blender.

Step 3: Using a heavy-bottom sauce pan, bring your puree to a boil and reduce until it’s equal to approximately ¼ cup in measurement.

Step 4: Allow to cool to room temperature.

Perfect Strawberry Frosting

Using the paddle of your stand mixer, cream the butter until light and fluffy.

Slowly add 1 cup of powdered sugar at a time.

Mix until incorporated.

Add strawberry puree to the mix.

Add vanilla extract.

If the consistency is too thick, add more milk, ¼ tsp. at a time.

If the consistency is too thin, add more powdered sugar, 1 tbsp. at a time.

Easy Fresh Strawberry Cupcakes with Frosting

Easy Fresh Strawberry Cupcakes with Frosting

Yield: 12-18 Cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Easy fresh strawberry cupcakes are the perfect way to treat your loved ones -- especially for Valentine's Day!

Ingredients

Cupcakes

  • 1½ cups All Purpose-Flour or 1½ cups + 3 TBSP. Cake Flour
  • 1 tsp. Baking Powder
  • ½ cup Salted Butter
  • 1 cup Granulated Sugar
  • 1 Egg
  • 2 Egg Whites
  • 1 tsp. Vanilla Extract
  • ¼ cup Whole Milk
  • 1 cup Fresh Strawberries, finely chopped

FROSTING

  • 1 cup Salted Butter
  • 4 cups Powdered Sugar, sifted
  • ¼ cup Strawberry Puree
  • ¼ tsp. Vanilla Extract
  • Fresh Strawberries, for garnish, if desired

Instructions

Preheat your oven to 350°F. Spray your cupcake pan or use paper/silicone liners.

Allow your butter, eggs, and milk to sit out for 30 minutes to come to room temp.

Sift flour and baking powder together. Set aside.

Using the paddle of your stand mixer, mix the butter until light and fluffy.

Slowly add the sugar and mix well, scraping the sides of the bowl until the sugar is fully incorporated.

Add 1 egg. Mix well.

Add egg whites. Mix well.

Add ½ of the flour/baking powder mix. Mix well.

Add ½ of the milk and alternate with flour mixture and end with flour.

Lightly dust strawberries with flour and fold into batter.

Fold in vanilla extract.

Distribute evenly into cupcake pan. Fill at least half but no more than ¾ full.

Bake for 20-25 minutes until slightly they bounce back when touched.

Allow to cool for at least 5-10 minutes in the pan then transfer to cooling rack.

STRAWBERRY PUREE:

Clean and dice up ½ cup of fresh strawberries.

Puree in a blender.

Using a heavy-bottom sauce pan, bring your puree to a boil and reduce until it’s equal to approximately ¼ cup in measurement.

Allow to cool to room temperature.

FROSTING:

Using the paddle of your stand mixer, cream the butter until light and fluffy.

Slowly add 1 cup of powdered sugar at a time.

Mix until incorporated.

Add strawberry puree to the mix.

Add vanilla extract.

If the consistency is too thick, add more milk, ¼ tsp. at a time.

If the consistency is too thin, add more powdered sugar, 1 tbsp. at a time.

Frost your cupcakes and enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 242mgCarbohydrates: 71gFiber: 1gSugar: 56gProtein: 4g

This data was provided and calculated by Nutritionix on 1/19/2020. Lynchburg Mama is not responsible for incorrect calculations.


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