Description
Delicious and moist strawberry cupcakes made with fresh strawberry puree for a delightful twist.
Ingredients
Scale
- 240 ml strawberry purée from 1 pound fresh strawberries
- 360 g all-purpose flour
- 3 tsp baking powder
- 0.5 tsp salt
- 227 g butter, softened, unsalted
- 300 g granulated sugar
- 2 large eggs
- 4 large egg whites
- 2 tsp strawberry extract
- 3 drops pink gel food coloring (optional, for extra vibrancy)
Instructions
- Preheat the oven to 350°F (175°C).
- Line 2 – 12-cup muffin tin with cupcake liners. Set aside.
- Puree 1 pound of fresh strawberries using a food processor or blender, until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar together in the bowl of a stand mixer or a large mixing bowl until light and fluffy (about 2-3 minutes).
- Add the eggs, egg whites, and strawberry extract to the butter mixture. Beat until combined.
- Stir in the strawberry purée, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix.
- Optional: Add a few drops of pink or red gel food coloring to enhance the pink color.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Frost with Strawberry Cream Cheese Frosting, and add a fresh strawberry to decorate.
Notes
- For best results, use fresh ripe strawberries for the puree.
- Store any leftover cupcakes in an airtight container for up to 3 days.
- Feel free to adjust the amount of food coloring based on your preference for color intensity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg