Fresh Strawberry Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
These fresh strawberry cupcakes will become a favorite this season - no fake colors or flavors in here!
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
  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.
Recipe by Cooking with Books at