Fresh Strawberry Cupcakes
Fresh Strawberry Cupcakes are sweet, with a perfect crumble. Made with fresh strawberries and frosted with strawberry cream cheese frosting.
Servings 18 cupcakes
Calories 187kcal
Equipment
- 2 muffin tins
- 1 Mixer
Ingredients
Cupcakes
- 1 cup granulated sugar
- ¼ cup unsalted butter- room temperature
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- ¼ cup whole or 2% milk
- ¼ cup vegetable oil
- 1 tsp baking powder
- ¼ tsp table salt
- 1½ cups all-purpose flour
- 1 cup fresh strawberries- chopped
Strawberry Cream Cheese Frosting
- 8 oz. cream cheese- room temperature
- ½ cup unsalted butter- room temperature
- 1 tsp strawberry extract
- ½ tsp vanilla extract
- 3½ cups confectioner's sugar
- pink food coloring optional
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- Place the butter and sugar into a mixing bowl and beat together until creamy.
- Once the mixture is creamy, add in the eggs and extracts. Mix until well combined.
- Continue with adding the vegetable oil and milk.
- Once mixed, add in the baking powder and salt. Mix until fully incorporated.
- Slowly add in the flour in ½ cup increments until all the flour is fully incorporated into the batter.
- Fold the chopped strawberries into the batter.
- In a muffin pan lined with cupcake liners, fill each liner 2/3 of the way full of batter.
- Place the pan 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.
- While the cupcakes are cooling, prepare the frosting.
Frosting
- In a mixing bowl, combine in the cream cheese and butter. Beat until smooth and creamy.
- Add in the extracts and mix.
- Next add in the confectioner's sugar in ½ cup increments until all the it is fully incorporated.
- If you wish to add food coloring, place in the desired amount, and mix until the frosting is streak free.
Decorate
- Place the frosting into a piping bag prepared with your desired tip.
- Pipe the frosting onto each cupcake.
- Top each cupcake with a fresh strawberry half and serve.
Notes
- It is very important that all the butter and cream cheese is room temperature, I would recommend setting it out 3-4 hours before starting the recipe.
- Store in an air tight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 45g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 96mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 12g | Vitamin C: 4mg | Calcium: 32mg | Iron: 4mg | Net Carbohydrates: 43g