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Fresh Strawberry Cupcakes with Creamy Frosting

Fresh Strawberry Cupcakes with Creamy Frosting
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Fresh Strawberry Cupcakes with Creamy Frosting are moist, sweet, and bursting with natural strawberry flavor. These cupcakes combine ripe strawberries in the batter with a smooth, luscious cream cheese frosting, perfect for any occasion — from casual treats to celebrations. This recipe is easy to follow and allows for delicious customization to suit your tastes or dietary needs.

Ingredients

Scale

Cupcake Ingredients

  • 1 cup fresh strawberries, chopped (plus extra for garnish)
  • 1½ cups all-purpose flour (or gluten-free flour blend for GF option)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs, at room temperature
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened (or dairy-free cream cheese alternative)
  • ½ cup unsalted butter, softened (or dairy-free butter alternative)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons strawberry puree or strawberry jam (optional)

Instructions

  1. Prepare the Strawberries: Wash, hull, and finely chop fresh strawberries. Optionally, puree some strawberries to fold into the batter for added moisture and flavor.
  2. Mix the Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, incorporating air for tender cupcakes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in vanilla extract to enhance flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and milk (plus strawberry puree, if using) to the creamed mixture. Mix gently to keep the batter light.
  6. Fold in Chopped Strawberries: Carefully fold the chopped strawberries into the batter to distribute fresh bursts of flavor.
  7. Bake the Cupcakes: Spoon batter evenly into cupcake liners placed in a muffin tin. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
  8. Prepare the Creamy Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and continue beating until fluffy. Mix in vanilla extract and strawberry puree or jam, whipping until light and creamy.
  9. Frost and Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with a fresh strawberry slice, a mint leaf, or edible glitter for an elegant finish.

Notes

  • Choose ripe, fresh strawberries for the best flavor and color.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Use room temperature ingredients to improve batter texture and cupcake rise.
  • Sift flour to avoid lumps and ensure even mixing.
  • Cool cupcakes completely before frosting to prevent melting.
  • Adjust frosting sweetness by adding more powdered sugar or strawberry puree to taste.

Nutrition

Keywords: strawberry cupcakes, fresh strawberry cupcakes, creamy frosting, moist cupcakes, strawberry dessert, gluten free cupcakes, dairy free cupcake option, homemade cupcakes

Find it online: https://mealsbysarah.com/fresh-strawberry-cupcakes-with-creamy-frosting/