Cakes/ Dessert/ Recipes

Fresh Strawberry Cupcakes with Cream Cheese Frosting

Looking for fresh strawberry cupcakes? This strawberry cake recipe from scratch is so good. It is a rich cupcake with cream cheese frosting that is one of the best cupcake recipes ever.
strawberry cupcakes on a board with strawberries in the back.

Fresh Strawberry Cupcakes with Cream Cheese Frosting

Today I bring you some incredible Strawberry Cupcakes made from scratch. No cake mix, no jello, just strawberry cupcakes made from fresh strawberries. Tender, moist, and exploding with strawberry flavor! Topped with a homemade strawberry frosting!

I’ve been searching for a strawberry cupcake recipe from scratch for a while now, so when I stumbled across the Strawberry Dream Cake recipe from Cook’s Country, I knew I had to give it a try. I adapted the recipe to be baked as individual cupcakes instead of a layer cake and the result was phenomenal!

Packed with fresh strawberries and a dreamy cream cheese frosting. Perfect for summer, baby showers, or whenever that strawberry craving hits!

Can I turn this into a fresh strawberry cake?

You absolutely make this into a cake recipe. After all, it started off as a cake recipe that I change around to make into these amazing strawberry cupcake recipe. To make this as a cake, grease a 9*13 cake pan or use two 8 inch cake pans. If you are making this as a layer cake, add a layer of the frosting in the middle of the cake as well as on top.

How to store Fresh Strawberry Cupcakes

Normally, I like to keep cupcakes at room temperature. While the refrigerator can help cupcakes last longer, the refrigerator also makes the cupcakes dry out faster. It is important that the cupcakes are stored in an airtight container because if the cupcakes are exposed to air, they will become stales and that will make them spoil faster. If you think you will not finish the cupcakes before they go bad, you can freeze the cupcakes so you can have fresh strawberry cupcakes whenever the craving this.

How to Freeze Cupcakes

When you are freezing cupcakes you want to freeze the cupcakes without being wrapped first. Place the cupcakes on a baking sheet or plate in the freezer and wait until they are frozen. This lets the frosting freeze before you put it in the freezer bag. This prevents the frosting from sticking to the plastic freezer bag. Once the cupcakes are ready, store them in the freezer bag until they are ready to be eaten. When you are ready to thaw the cupcakes, remove the plastic wrap or freezer bag, right away to prevent the bag from getting stuck to the frosting from coming off.

fresh strawberry cupcakes

Ingredients for cream cheese frosting recipe

  • unsalted butter
  • confectioners’ sugar
  • cream cheese
  • pinch salt

Ingredients for strawberry cupcakes

  • strawberries
  • whole milk
  • egg whites
  • vanilla extract
  • cake flour
  • granulated sugar
  • baking powder
  • salt
  • unsalted butter

How to make strawberry cake recipe from scratch for cupcakes

For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line muffin pan with paper liners.

Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Divide the batter evenly among muffin pan cups and bake until toothpick inserted in center comes out clean, 15 to 19 minutes. Transfer muffin pan to wire rack and let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.

To make the Frosting: Using a stand mixer fitted with paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Pipe frosting onto cooled cupcakes.

 

strawberry cucpakes

 

More of the best cupcake recipes

I love cupcake. If you love cake too, you have to check out more of the best cupcake recipes. With different flavors and a lot of variety, these are seriously some of the best cupcake recipes ever.

  • Pumpkin Caramel Latte Cupcake – These pumpkin caramel latte cupcakes combine two of fall’s most popular flavors and taste phenomenal. You will be in food heaven when you bite into the moist cupcakes and taste the cinnamon frosting and caramel drizzle.
  • White Chocolate Coconut Pecan Cupcakes -With these white chocolate coconut pecan cupcakes, you get a whole lot of flavor in one little cupcake wrapper. You’ve definitely never had cupcakes like these before! I can never have enough of these coconut and white chocolate cupcakes. The reason why I enjoy them so much is that they are different and not like what you can get every day. They have a perfect combination of white chocolate, coconut, and pecans.
  • Eggnog Cupcake with Rum Infused Frosting – Looking for the perfect Eggnog Cupcake recipe? These moist cupcakes are packed with eggnog flavor and a delicious rum icing. These cupcakes are perfect for the holiday season.
  • Pumpkin Spice Coffee Cake Recipe – While this recipe for pumpkin spice coffee cake, you can easily turn this heavenly cake into cupcakes. Every bite has an intense pumpkin flavor that is seriously out of this world.
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Several strawberry cupcakes iced and sitting on a wooden surface

Fresh Strawberry Cupcakes


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  • Author: Laura
  • Yield: 24 Cupcakes 1x

Description

Looking for fresh strawberry cupcakes? This strawberry cake recipe from scratch is so good. It is a rich cupcake with cream cheese frosting that is one of the best cupcake recipes ever.

Scale

Ingredients

For the Cupcakes:

10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

For the Frosting:

10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners’ sugar
12 ounces cream cheese, cut into 12 pieces and softened
pinch salt


Instructions

  1. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line muffin pan with paper liners.
  2. Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
  3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  4. Divide the batter evenly among muffin pan cups and bake until toothpick inserted in center comes out clean, 15 to 19 minutes. Transfer muffin pan to wire rack and let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.
  5. To make the Frosting: Using a stand mixer fitted with paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Pipe frosting onto cooled cupcakes.

Notes

Source: Adapted from Cook’s Country, Strawberry Dream Cake, June/July 2011

 

 

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