"Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!" — drewface
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fresh strawberries, or as needed
1 1/2 cups
instant vanilla pudding mix
red food coloring, or as needed
cream cheese, softened
fresh strawberries, sliced
Really sorry about the frosting. It should read 1/2 cup cream cheese instead of 3/4 cup; I mistyped.
I hate to give a bad review, but unfortunately these are not cupcakes. They are muffins - dense and bread-y. The strawberry flavour didn't come out at all and I did not end up bringing them to the social function I made them for because they really didn't taste that good. Now I know to give these recipes a trial run first. Sorry.
I was so pleased with how these turned out and darned proud to serve them too. Everything about them was right. At first glance, they're pretty and inviting, just tempting you to pick one up and take a bite. The top of the cupcake has a slight crispiness to it, similar to a pound cake. The cake is moist and full of fresh flavor, tho' I did my best to ensure that by eliminating the lemon zest and adding 1/2 tsp. of strawberry extract. I did use the pudding mix and I swear it makes a difference in terms of moistness (and it's a much cheaper alternative to the cake enhancer King Arthur Flour sells). I did alter the frosting as I wanted something sweeter and not quite as tangy as I knew only 1/2 cup of powdered sugar would make this. I also wanted more of it. So - I used a full package of cream cheese, 1/4 cup butter, 1 tsp. vanilla, 1/2 tsp. strawberry extract and a tablespoon or two of pureed strawberries which gave it a delicate strawberry flavor and a pretty pink blush. Rather than garnishing with sliced strawberries I used whole strawberries so they wouldn't bleed into the frosting. Simply loved 'em - nothing about these not to like, particularly with the modifications I made for extra strawberry flavor.
I love these cupcakes because they are made from real strawberries. The recipe as is, is getting a "3" rating from me. The strawberry flavor was not that strong, the pudding mix made the cupcakes have a weird texture and the cream cheese was too overpowering. The second time I made them I made some modifications and they were a "5"!!! I increased the amount of strawberry puree, omitted the pudding mix and added more powdered sugar to the icing....delicious!
WOW, this is great! It's very, pure and yummy! I would use more strawberries next time, only cause I love them sooo much! Definitely a keeper.
I loved this recipe! I used sifted cake flour which made the cupcakes lighter. I also added a little bit on strawberry extract to add a stronger strawberry flavor. The frosting recipe is great, but I would double the recipe. The amount of frosting yielded from the recipe was not enough to cover the cupcakes.
Very Pretty and Delicious! I followed the directions and cooking instructions to a "T". I used a little more strawberries to make the puree equal the 3/4 cups called for in the recipe. Also, I ended up with 16 cupcakes. Baking time for me was 22 minutes, cooling time was 15 minutes. These are simply lovely with a nice pinkish hue color. I did not add any red food coloring, just let the natural color from strawberries show. I made the frosting using the whole package of cream cheese and added some pureed strawberries. I also thought the specks of the strawberries gave it a nicer appearance. Didn't have enough strawberries to top each of the 16 cupcakes with so next time I will make sure to have extra whole fresh strawberries. This is very FRESH tasting; the cake is absolutely moist. I know the pudding had a lot to do with its moistness, so I am glad that I added it in. Reminded me of a pound cake only better and CUTER in these little cupcakes. The cream cheese is sweetened just right. A sheer delight and wonderful treat this is for dessert. A recipe that I would like to make again. Thank you drewface for sharing!
These cupcakes are really delicious! I followed the recipe exactly except I didn't have any fresh lemons to zest, so I used lime zest instead. The strawberry version tasted so wonderful that I tried puree blueberries too and they also came out very tasty and moist. I will definitely keep this recipe handy because they are a nice treat for pot lucks and family functions.
* Percent Daily Values are based on a 2,000 calorie diet.
Real Strawberry Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 127
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