Pink-flecked cupcakes made with reduced strawberry puree so the fruit flavor is real, not a flavoring.
Strawberry Cupcakes
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Pink-flecked cupcakes made with reduced strawberry puree so the fruit flavor is real, not a flavoring.
Prep
30 min
Cook
21 min
Cooling
45 min
Total
1 hr 36 min
Yield
12 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1.0 cup (150.0 g)fresh or frozen strawberries
- 1 ½ cups (190.0 g)all-purpose flour
- 1 ½ tsp (6.0 g)baking powder
- ¼ tsp (1.5 g)fine sea salt
- ½ cup (113.0 g)unsalted butter, softened
- ¾ cup (150.0 g)granulated sugar
- 2.0 (100.0 g)large eggs
- 2.0 tsp (10.0 ml)pure vanilla extract
- ¼ cup (60.0 ml)whole milk
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Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Puree the strawberries and simmer in a small pan 10 minutes until reduced to 1/3 cup; cool.
- Whisk the flour, baking powder and salt. Beat the butter and sugar 3 minutes, beat in the eggs and vanilla, then the cooled puree. Add the flour alternating with the milk, mixing just until smooth.
- Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.
Tips
- Reducing the puree concentrates the flavor and keeps the crumb from going gummy.
- Frozen berries work as well as fresh here.
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Recipe FAQ
How long does it take to make strawberry cupcakes?
Plan on 30 minutes of prep and 21 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.
How should I store strawberry cupcakes?
Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.
Can I make strawberry cupcakes ahead?
Bake a day ahead and store airtight; fill and frost the day you serve.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
195
Calories / serving
8.8g
Fat
25.9g
Carbs
3.0g
Protein
13.6g
Sugar
Whole recipe (12 servings): ~2340 cal · 106g fat · 311g carbs · 36g protein · 163g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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