An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • explore world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • web stories
  • my other blogs
    • daily desserting
    • the keto queens

Home » Type » Desserts » Cakes and Cupcakes » Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

June 18, 2012 by Faith 24 Comments

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

The other day my hubby came home from work in the mood for strawberry cake…

Mike: You know what you haven’t made in a really long time?

Me: No, what?

Mike: Strawberry cake. I’m really dying for it…

Me: Ok, do you want me to make it tonight?

Mike: No, I guess tomorrow is fine, there’s no hurry.

The next day…

Me: Do you want me to make your strawberry cake today?

Mike: No…I’m not really in the mood for it anymore. Some other time maybe…just surprise me.

(And people say women are fickle, lol!)

I surprised him the next day with these cupcakes.

StrawberriesA Note: These cupcakes were my third attempt at making fresh strawberry cake. The first time the strawberries sank to the bottom, the second time the cake was way too moist (doesn’t sound like a problem, I know, but it was! Maybe soggy is a better description, lol). Third time really was a charm. They turned out so delicious that Mike took them to work to share; they were gone in two minutes flat and he even had a couple people tell him they were the best cupcakes they’d ever had. (Aww, thanks, guys!) The only thing I wish was that their color was just a touch more pink. I didn’t use any food coloring, they got their slightly pink color from the strawberries; if you want, you could always add a couple drops of red.

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting 2

Print
Fresh Strawberry Cupcakes with Fresh Strawberry Frosting
Prep time:  20 mins
Cook time:  24 mins
Total time:  44 mins
Yield: 24 to 28 cupcakes
 
Ingredients
Fresh Strawberry Cupcakes:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon strawberry extract (if available)
Fresh Strawberry Frosting:
  • 2 oz hulled fresh strawberries, coarsely chopped (about ⅓ cup chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
  • ½ teaspoon strawberry extract (if available)
  • ⅛ teaspoon coarse sea salt
  • 1¼ lbs powdered (confectioner’s) sugar
  • 1-3 teaspoons milk (any kind)
Instructions
  1. For the cupcakes, preheat oven to 350F and line cupcake tins with paper liners.
  2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1¼ cups of strawberry liquid); set aside.
  3. Cream together the butter and sugar, then cream in the eggs. Mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.
  4. Pour the batter into the prepared cupcake wells (filling each about ½ to ⅔ of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting with Fresh Strawberry Frosting.
  5. For the frosting, puree the strawberries in a blender or food processor (you will get about 6 tablespoons of strawberry liquid). Use a handheld electric mixer to beat together the strawberry puree, butter, vanilla bean paste, strawberry extract, and sea salt. Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).
  6. Frost the cupcakes once they're cooled.
3.5.3251

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting 3

Filed Under: Cakes and Cupcakes Tagged: Cupcakes, Fresh Strawberry Cake, Fresh Strawberry Frosting, How to Use Local Berries, Pretty Cupcakes, Recipes, Spring and Summer Desserts

Comments

  1. Vera Zecevic – Cupcakes Garden says

    November 19, 2012 at 1:47 pm

    These cupcakes are so lovely, I adore strawberries. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

    Reply
  2. Lea's Cooking says

    July 8, 2012 at 9:29 pm

    These are so cute:) I love small things. This recipe sounds awesome. I will make it right away:)))))

    Reply
  3. Magic of Spice says

    July 4, 2012 at 3:38 pm

    These are just beautiful…glad the third was the charm :) Too bad I am allergic to strawberries, always so summer :)

    Reply
  4. Lucy says

    June 24, 2012 at 6:26 am

    These look so pretty and summery – not surprised they went so quickly! Must have been the perfect surprise.

    Reply
  5. Roxana GreenGirl { A little bit of everything} says

    June 21, 2012 at 9:28 pm

    the cupcakes are gorgeous Faith! I love the light pink color.
    I have never made strawberry cake, just shortcake. I’m saving this recipe!

    Reply
  6. Dina says

    June 21, 2012 at 11:50 am

    they look great!

    Reply
  7. Dana says

    June 21, 2012 at 11:17 am

    Wow, these look like the perfect light, summery dessert! I’m glad you kept trying… I have to try them myself!

    Reply
  8. [email protected] says

    June 20, 2012 at 1:07 am

    I made fresh strawberry cupcakes last yr with choco frosting.Your frosting recipe sounds so much better with double strawberry flavors. Love it. I like the color of thst salt!

    Reply
  9. grace says

    June 19, 2012 at 4:02 am

    oooh, strawberry extract! what fun i could have with that! these look like lovely little treats, faith–i love the hue of your frosting. :)

    Reply
  10. love2dine says

    June 19, 2012 at 1:49 am

    What a great way to start the day!

    Reply
  11. Veronica says

    June 19, 2012 at 1:13 am

    I’m always excited to see cakes that incorporate fresh fruit as I have not had much success with this. My tries have always resulted in the over-moistness you described. I’m so glad you worked out the kinks on this one-it looks perfect and I hope to try it.

    Reply
  12. [email protected] says

    June 19, 2012 at 1:06 am

    These are soooooooo yummy looking! I’ve made some similar cupcakes before :) And the firs time they were really soggy too but I loveeed the butter cream hehe I’ve never seen strawberry extract! Where do you get them? NICE :D

    Reply
    • Faith says

      June 20, 2012 at 1:48 pm

      Daisy, I would look for strawberry extract at a cook’s or baker’s supply store (or maybe a local bakery in your area would know where to source it). If you can’t find it locally, you could buy it online. Cook’s has a nice pure strawberry extract, and J.R. Watkins has a decent imitation strawberry extract. Hope that helps! :)

      Reply
  13. Nicole, RD says

    June 18, 2012 at 8:37 pm

    Hahaha, so indecisive!!! :) They look amazing!

    Reply
  14. BeadedTail says

    June 18, 2012 at 8:14 pm

    I don’t know if I’ve ever had real strawberry cake but this looks delicious! I could live off of strawberries! :)

    Reply
  15. Katrina @ Warm Vanilla Sugar says

    June 18, 2012 at 4:48 pm

    These look absolutely awesome! Yum!

    Reply
  16. Alyssa (Everyday Maven) says

    June 18, 2012 at 3:49 pm

    Faith – strawberry cupcakes are my favorite. My favorite bakery in Philadelphia (Brown Betty) makes them to die for. I have to make these! So glad you already used the salt!!! :)

    Reply
  17. [email protected] says

    June 18, 2012 at 3:23 pm

    Puree is the way to go indeed so they do not sink or sog. This is always an issue with fresh pieces of fruit. And your icing looks less ‘guilt inducing’ than most. Very nice cupcakes.

    Reply
  18. Jenn and Seth (@HomeSkilletCook) says

    June 18, 2012 at 1:57 pm

    these are gorgeous and sound divine! and that salt is such a beautiful color, i love it!

    Reply
  19. Hannah says

    June 18, 2012 at 11:21 am

    Beautiful! That pastel pink swirl of frosting is the stuff that little girls’ dreams are made of. The hue is simply perfect in my eyes. :)

    Reply
  20. Rosa says

    June 18, 2012 at 7:04 am

    Divine! Those must be wonderful.

    Cheers,

    Rosa

    Reply
  21. Diane says

    June 18, 2012 at 6:51 am

    Typical man that first conversation!!! My husband would enjoy these, if it is the day he feels like strawberries LOL Diane

    Reply
  22. Amy (Savory Moments) says

    June 18, 2012 at 6:18 am

    Oh, these look delicious! I love the addition of that beautiful salt as well.

    Reply
  23. Barbara says

    June 18, 2012 at 5:58 am

    You can’t beat these for the perfect summer treat, Faith. And they’re so pretty, too. I’ll make them in mini form and take them to a meeting!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

Affiliate Disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

an edible mosaic cookbook

affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

Home | About | Accessibility | Privacy Policy | Terms and Conditions | Contact

Copyright © 2023 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved