Strawberry Cupcake Recipe
These fresh strawberry cupcakes are the real deal. Fresh strawberries and toasted coconut make these peak-of-the-season cupcakes SO divine!!
Servings: 18
Ingredients
Cake
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries chopped
Frosting
- 4 oz cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1-2 teaspoon milk
- 4-5 cups powdered sugar
- toasted coconut (optional)
Instructions
- Preheat oven to 350°F. Fill 18 muffin cups with paper liners.
- In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla, and mix until combined.
- Add flour, baking powder, and salt, and mix until just combined.
- Add in chopped strawberries and mix until strawberries start to break down; 1-2 minutes.
- Fill paper liners ⅔ full, and bake for 15-20 minutes, or until set. Let cool before frosting.
- While the cupcakes are cooling, beat butter and cream cheese together until smooth. Beat in vanilla and milk, then add powdered sugar to desired consistency. Frost the cooled cupcakes and enjoy!
Nutrition
Calories: 308kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 150mg | Potassium: 73mg | Sugar: 37g | Vitamin A: 425IU | Vitamin C: 4.7mg | Calcium: 30mg | Iron: 0.7mg