Description
These Strawberries and Cream Cupcakes are light, fluffy, and bursting with fresh strawberry flavor. Topped with a creamy, velvety cream cheese frosting, they’re perfect for any celebration or as a sweet treat to enjoy anytime.
Ingredients
For the Cupcakes:
- 1/2 cup fresh strawberries (pureed)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 3–4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Optional Topping:
- Fresh strawberries (for garnish)
Instructions
-
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. -
Prepare the Strawberry Puree
Puree fresh strawberries in a blender or food processor until smooth. Set aside about ½ cup for the batter. -
Make the Cupcake Batter
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Gradually add the dry ingredients (flour and baking powder), alternating with the milk. Be careful not to overmix. Gently fold in the strawberry puree until the batter is smooth. -
Bake the Cupcakes
Fill each cupcake liner 2/3 of the way full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. -
Make the Cream Cheese Frosting
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time. Add heavy cream and vanilla extract and beat until the frosting is light and fluffy. -
Frost the Cupcakes
Once the cupcakes are completely cooled, frost each with the cream cheese frosting using a piping bag or knife. Top each cupcake with a fresh strawberry for decoration. -
Serve and Enjoy
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
Notes
- Fresh strawberries yield the best flavor and texture. Avoid using frozen strawberries, as they can affect the consistency of the batter.
- If the frosting is too soft, refrigerate it for 15-20 minutes to firm it up before frosting.
- Leftover strawberry puree can be drizzled over the cupcakes for added flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg