Strawberry Cupcakes

by Melissa on July 4, 2010

After picking tons of strawberries last week, I knew this recipe was one I wanted to make. With fresh strawberries in the batter and strawberry cream cheese frosting on top, these cupcakes were perfect for showing off my favorite summer fruit. The cupcakes were moist and flavorful, and the frosting was just sweet enough to compliment the cake, without overpowering it. If you love strawberries, you must make these cupcakes!

Strawberry Cupcakes

  • 2 1/2 cups cake flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/4 cup oil
  • 1 tsp. vanilla extract
  • 2 cups chopped strawberries

Preheat the oven to 350°.  Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Strawberry Cream Cheese Frosting

  • 1/2 cup strawberries
  • 8 oz. cream cheese, at room temperature
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 tsp. lemon juice
  • 1 tbsp. vanilla

For the frosting, puree strawberries in food processor.  Strain through a mesh sieve to remove seeds, and set aside.  Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes.  Add powdered sugar and mix until smooth.  Add lemon juice, vanilla and strawberry puree.  Adjust the amount of puree to achieve your desired consistency.  Frost cupcakes when completely cool. * I used the Wilton 1M tip to pipe a pretty swirl on top of these cupcakes.

Yield: 18 cupcakes

Source: Annie’s Eats, who adapted it from Good Things Catered.

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{ 10 comments… read them below or add one } July 5, 2010 at 12:56 am

These look great! My name is Melissa also and I love strawberry cake. Which means I should make these right way! Thanks!


Melissa July 5, 2010 at 7:45 am

You absolutely should! It was meant to be!


veggie wedgie July 5, 2010 at 7:30 am

That frosting looks so pretty!


Melissa July 5, 2010 at 7:47 am

Thank you!


Amanda July 5, 2010 at 11:12 am

So very pretty. I really like the icing, guess I have to pick up some strawberries now. :)


Melissa July 5, 2010 at 12:29 pm

I hope you do! :)


Danelle July 6, 2010 at 9:38 am

Yum! I have a strawberry bread recipe, but I never thought of making strawberry cupcakes. Even better, because these have frosting!


Melissa July 6, 2010 at 1:19 pm

Frosting makes everything better, and this frosting is delicious! I am definitely going to check out that strawberry bread recipe.


Sarah dhooma August 25, 2010 at 4:24 am

Hi, how much does this recipe yield.and with adding fresh strawberries how long does it last? Your recipe sounds delicious.defnitly would try it


Melissa August 25, 2010 at 9:14 am

I have updated the recipe, but it yields about 18 cupcakes. The cupcakes, unfrosted, should be good for 2-3 days. After frosting, I would say a day, as they will start to get a bit soggy. I hope you enjoy them!


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