Fresh Strawberry Cupcakes Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Steps:

• Mix together flour, baking soda, sugar and nuts in a bowl.
• In another bowl, beat together eggs, flavoring and oil until well blended.
• Add strawberries, and beat at slow speed of mixer until berries are partially broken.
• Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
• Pour batter into greased or paper-cup lined muffin tins, filling to half.
• Bake in 350` oven for 30 minutes, or until they test done.
• NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Steps:

• Preheat the oven to Gas 3/160C/140 fan assisted oven. Line a 12 hole muffin tin with paper cases. Place the butter in a large bowl and cream until soft. Add the sugar and beat until the mixture becomes light and fluffy.
• Whisk the eggs in a small bowl and gradually add them to the butter mixture, continually stirring. Next stir in the milk and vanilla then sift in the flour, baking powder and salt and gently fold to combine.
• Equally divide the mixture between the muffin cases. They should be filled 2/3 of the way. Place in the oven and bake for 20-25 minutes or until well risen, slightly golden and springy when you touch them. Allow the cakes to cool for 5 minutes and then remove from the tin and place them on a wire rack so that they can cool completely.
• Now make the icing. Place the lemon juice and strawberries into a blender and blitz for 1-2 minutes until smooth. Sieve the mixture into a bowl and set aside.
• In another bowl, cream together the butter and icing sugar until well combined. Add this to the fruit puree and beat continually.
• Using a palette knife or the back of a spoon, spread the icing onto the cupcakes and decorate with one berry on the top.

Steps:

• Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
• Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
• Mix flour, baking powder, baking soda and salt in large bowl.
• Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
• On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
• Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
• Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
• Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• Meanwhile, whisk cream cheese in medium bowl until creamy. Beat pudding mix and milk in separate bowl with whisk 2 min. Gradually add to cream cheese, mixing well after each addition. Stir in COOL WHIP. Refrigerate until ready to use.
• Cut 12 strawberries in half; slice remaining strawberries. Use serrated knife to cut tops off cupcakes. Spread 1 Tbsp. pudding mixture onto bottom portion of each cupcake. Cover with sliced strawberries, cupcake tops and remaining pudding mixture.
• Garnish with strawberry halves and sifted powdered sugar just before serving.