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Strawberry Cupcakes Made with Fresh Strawberries

Strawberry Cupcakes with moist and fluffy crumbs. Enjoy tiny pieces of fresh strawberries that adds more flavor and great texture. Making these cupcakes hardly takes time.
Course Cake
Cuisine American
Keyword Strawberry Cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 270kcal
Author Muna Kenny

Ingredients

FOR THE CUPCAKE BATTER

  • 1 cup + 6 tablespoon all-purpose flour
  • 3 medium eggs or 2 large eggs
  • 1 cup of sugar
  • ¼ cup soft unsalted butter
  • ¼ cup oil
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree how to make it is in the notes below
  • 3 tablespoon strawberry Jell-O powder
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

FOR THE BUTTERCREAM FROSTING

  • 1/2 cup unsalted and softened butter
  • 2 cup sifted confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoon cold water or milk
  • Pinch of salt

Instructions

TO MAKE THE STRAWBERRY CUPCAKES

  • All the ingredients must be at room temperature for the best results.
  • Preheat oven to 325F/162C. Line a 12-cupcake pan with cupcake liners.
  • Sift the flour with salt and baking powder. Keep aside.
  • In a bowl, add the butter, oil, and sugar. Beat the mixture until well combined for 4 minutes.
  • Add the strawberry Jell-O powder and beat for 2 minutes.
  • Add the eggs one at a time and beat for 2 minutes after each egg.
  • Add the strawberry puree and vanilla and beat for a minute.
  • Add a quarter of the flour to the batter and beat on low speed for a few seconds, then add a quarter of the milk and beat on slow speed for few seconds. Repeat this step until you’ve used up all the flour and milk.
  • Pour the batter in the cupcake pan. Bake the cupcakes on the middle shelf for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove the cupcakes from the pan and place them on a cooling rack. Leaving the cupcakes in the baking pan will overcook the cupcakes and make them dry.
  • When the cupcakes are cool, frost them with buttercream frosting.

TO MAKE BUTTERCREAM FROSTING

  • In a mixing bowl, add in butter and beat on high speed until fluffy for 3 minutes.
  • Add in confectioners’ sugar and beat to combine for 3 minutes.
  • Add in the vanilla and beat for few seconds until combined.
  • Add in water or milk to adjust the constancy and make it thick enough to pipe. Beat for 3 minutes on high speed.

Video

Notes

Strawberry puree: To make strawberry puree, mash the strawberry with a masher or a fork until smooth with little chunks. Make-ahead tips:
- You can make the cupcakes a day ahead. After the cupcakes cool, store in an airtight container and leave at room temperature to frost the next day.
- To refrigerate the buttercream frosting, pour in a plastic container that has an airtight lid. Refrigerate it for up to 1 week.
- To freeze the buttercream frosting, pour the frosting in a freezer-friendly container with an airtight lid. Place a parchment paper over the top of the frosting to prevent crystals from forming. Freeze for up to 3 months. To thaw, place the container on the kitchen counter for an hour or maybe more depending on how cold or hot your kitchen is. Pour the thawed frosting in a mixing bowl and beat for few minutes until you get a fluffy texture. You will need a stand mixer or a hand mixer for this step.
- You can replace milk with buttermilk in the cupcake batter, but it’s better not to use skim or low-fat milk for this recipe.
- Please read the (Tips to make super-duper Strawberry cupcakes) in the post above to make fail-proof cupcakes.

Nutrition

Calories: 270kcal