Description
Sweet Strawberry Cupcakes with Whipped Pink Frosting and Fresh Fruit are moist, fruity, and topped with a light whipped cream. These pretty cupcakes are perfect for spring or summer occasions.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh strawberry puree
- 1/4 cup milk or buttermilk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp strawberry jam or puree
- Red or pink food coloring (optional)
- Fresh strawberries, halved or sliced
- Raspberries, blueberries, or other fresh berries
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla extract.
- Stir in the strawberry puree. Add flour mixture and milk alternately until just combined.
- Fill cupcake liners 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- For frosting, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in strawberry jam or puree. Add food coloring if desired.
- Frost cooled cupcakes and garnish with fresh fruit.
Notes
- Do not overmix the batter to keep cupcakes tender.
- Add chopped strawberries to the batter for extra flavor.
- Fill cupcakes with strawberry jam for a surprise center.
- Use cream cheese frosting for a richer version.
- Frosting can be made ahead and re-whipped before use.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
