REAL STRAWBERRY CUPCAKES RECIPE | ALLRECIPES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- 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 : Calories 294.9 calories, CarbohydrateContent 39 g, CholesterolContent 52 mg, FatContent 14.1 g, FiberContent 0.8 g, ProteinContent 3.9 g, SaturatedFatContent 5.5 g, SodiumContent 248.9 mg, SugarContent 25.4 g
STRAWBERRY CUPCAKES RECIPE | ALLRECIPES
Strawberry cupcakes with real fresh strawberry bits!
Provided by Aini
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 217.8 calories, CarbohydrateContent 26.4 g, CholesterolContent 71.9 mg, FatContent 11 g, FiberContent 0.6 g, ProteinContent 3.5 g, SaturatedFatContent 6.5 g, SodiumContent 365.7 mg, SugarContent 12.8 g
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- 1. Preheat the oven to 350?F. Line a 12-cup muffin tin with cupcake liners. 2. Make the Cupcakes: In a medium bowl, toss the strawberries with the brown sugar. Let the mixture sit while you prepare the cake batter. 3. In the bowl of an electric mixer fitted with the whip attachment, whip the eggs with the sugar on medium speed until pale and thick, 3 to 4 minutes. 4. Add the flour, baking powder and salt, and mix until fully incorporated. Add the heavy cream and mix until the batter is smooth. 5. Scoop batter into each muffin cup, filling it about two-thirds of the way full. Spoon 2 tablespoons of the strawberry mixture into the center of each cup, then gently spoon a little more batter over the strawberries so they are covered. 6. Bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely. (The cupcakes can be made up to this point and stored in an airtight container for up to three days.) 7. ?Make the Finishing: In the bowl of an electric mixer fitted with the whip attachment, whip the cream while gradually adding the confectioners' sugar; continue whipping to medium peaks. Dollop about ? cup whipped cream on top of each cupcake and finish with a strawberry half. Serve immediately.
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