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You are here: Home / Desserts / Fresh Strawberry Cupcakes

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Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes are just the strawberry recipe you need in your life – easy to whip up, packed with tart & sweet natural berry flavors, and an ode to spring!

Fresh Strawberry Cupcakes Recipe - Get it from CookingWithBooks.net

Have you noticed how inexpensive strawberries have been lately? Normally, a pint of berries goes for $3.99 on island but the past couple of weeks, we have been getting them for under $2/pint! Thus, I started hoarding strawberries like it was the end of the world and they were the cure. That seems like a smart idea, until you find yourself with five pints of strawberries at the sam ripening stage. Meaning I had to start cooking and baking with them as soon as possible!

One morning I made my fig and strawberry smoothie for breakfast and then a quick strawberry compote to top my pancakes for the weekend. I still had strawberries laughing at me. So I made this strawberry coffee cake – you MUST make this! It’s divine and you’ll want to eat the entire pan. Still, endless strawberries. I was barely making a dent. I froze half of them for smoothies – BOOM! Still, berries were lingering. For the final recipe, I decided to make strawberries cupcakes topped with strawberry buttercream.

Fresh Strawberry Cupcakes Recipe - Get it from CookingWithBooks.net

This recipe is based off of my mother’s vanilla cake recipe – some tweaks here and there allowed for me adding fresh juicy berries to the batter and buttercream.

A note about the buttercream: if you’re adding fresh chopped strawberries to it directly, you’re going to get a little separation like you can see above. That didn’t bother me and the flavor was the freshest, tartest I could get. But if you’re making these for a party or somewhere that they need to stand for hours, I recommend cooking the berries down to a syrup. Bravetart has a great recipe on how to do this strawberry reduction.

Go forth and bake these fresh strawberry cupcakes my friends – and lick this buttercream off the beaters, because it’s that good!

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Fresh Strawberry Cupcakes
Author: Marnely Murray
Recipe type: Dessert
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 12 cupcakes
 
These fresh strawberry cupcakes will become a favorite this season - no fake colors or flavors in here!
Ingredients
For the cake:
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ cup whole milk
  • ¼ cup orange juice
  • 1 cup chopped fresh strawberries
For the frosting:
  • 1 cup shortening*
  • 2 cups powdered sugar
  • 1 cup chopped fresh strawberries
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat your oven to 350F and prepare a muffin tin with 12 cupcake liners. Set aside. Using a stand mixer or hand mixer, cream the butter, sugar and vanilla until light and fluffy (about 5 minutes).
  2. Incorporate the eggs one at a time. In a medium bowl, whisk together the flour and baking powder and in a smaller bowl whisk together the milk and orange juice.
  3. Add the dry ingredients and the wet ingredients, alternating each until everything is mixed in. Do not over mix! Remove bowl from mixer and fold in chopped strawberries. Using a scoop, pour batter into each lined muffin tin.
  4. Bake for about 20-25 minutes, until golden brown around the edges. Let cakes cool all the way through before decorating.
  5. To make frosting: whip all the ingredients together for 10-15 minutes until light and fluffy. Pipe onto cupcakes and top with slice of fresh strawberry.
  6. *Note: In this recipe, I used coconut shortening instead of regular shortening (no cholesterol). You can substitute for regular shortening, or a mix of shortening and butter.
3.5.3208

 


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