Real Strawberry Cupcakes

Name: Real Strawberry Cupcakes
Prep time: 40 min
Cook time: 25 min
Total time: 75 min
Ingredients: 8 large fresh strawberries, or as needed; 2 eggs; 1 cup white sugar; 0.33333334326744 cup vegetable oil; 0.5 teaspoon vanilla extract; 0.5 teaspoon lemon zest; 1.5 cups all-purpose flour; 2 teaspoons baking powder; 0.25 teaspoon salt; 3 tablespoons instant vanilla pudding mix; 1 drop red food coloring, or as needed; 0.75 cup cream cheese, softened; 2 tablespoons butter, softened; 0.5 cup confectioners' sugar; 0.5 teaspoon vanilla extract; 3 large fresh strawberries, sliced

4.1

(177)

149 Reviews

72 Photos

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Recipe by drewface

Published on June 18, 2020

72

Prep Time:

40 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

1 hrs 15 mins

Servings:

12

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix (Optional)
1 drop red food coloring, or as needed (Optional)
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts (per serving)

295	Calories
14g	Fat
39g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 295
% Daily Value *
Total Fat 14g	18%
Saturated Fat 6g	28%
Cholesterol 52mg	17%
Sodium 249mg	11%
Total Carbohydrate 39g	14%
Dietary Fiber 1g	3%
Total Sugars 25g
Protein 4g
Vitamin C 10mg	49%
Calcium 67mg	5%
Iron 1mg	7%
Potassium 73mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.