New Bub Hub

Fresh Strawberry Cupcakes – Yummy Toddler Food


These Fresh Strawberry Cupcakes have super yummy fruit flavor, and are a great option for a first birthday, toddler birthday, or any event you can dream up. Plus, they are just the prettiest pale shade of pink!

I first made these cupcakes when my oldest daughter turned three and we shared them with a few friends. My girl was obsessed with pink then, so these pale pink cupcakes were made with that love in mind. But I also was happy to offer her a festive birthday treat that had real berries inside!

I use fresh strawberries to make a quick strawberry puree that delivers a big burst of fresh berry flavor. It’s a lovely kids birthday cake recipe to make in the spring when berries are plentiful—or simply if you have a kiddo who likes strawberries and/or the color pink.

The cupcakes are lightly sweetened with maple syrup, making them a fun first birthday party idea.

(You may also like One-Year-Old Birthday Cake, First Birthday Smash Cake, Sweet Potato Baby Cake, and Strawberry Sheet Cake.)

Ingredients You Need

To make these Fresh Strawberry Cupcakes, you’ll need to have the following ingredients on hand and ready to go.

ingredients in strawberry cupcakes on counter.fresh
  • Flour: I prefer to use all-purpose flour in this recipe so the final result is light and tender cupcakes.
  • Strawberries: We use fresh strawberries in this cupcake recipe so they are moist and filled with fruit flavor.
  • Coconut oil or butter: I typically use butter in this recipe, but you can use coconut oil if needed to make this recipe dairy-free.
  • Maple syrup or honey: You can use either of these to add natural sweetness to the strawberry cupcakes. Avoid honey for babies under age 1, though.
  • Strawberry Cream Cheese Frosting: This is my favorite frosting to use in this recipe since it amplifies the strawberry flavor.

TIP: You can use a gluten-free cup-for-cup flour if needed in this recipe.

Step-by-Step Instructions

Here’s a look at the process involved in making these Fresh Strawberry Cupcakes. Scroll down for the full recipe, including the amounts and the timing.

strawberry puree in blender for strawberry cupcakes.

Step 1. Blend the strawberries to make a smooth strawberry puree. Measure out the amount you need.

batter for fresh strawberry cupcakes in glass bowl on counter.

Step 2. Add the puree to a bowl with the rest of the ingredients. Stir to combine gently, but thoroughly.

filling paper liners with cupcake batter.

Step 3. Divide the batter among a muffin tin lined with paper cupcake liners. Bake.

baked strawberry cupcakes on wire rack.

Step 4. Remove the cupcakes from the muffin tin to a wire rack and let cool completely before frosting.

Frequently Asked Questions

How do you make strawberry cupcakes moist?

The cup of fresh strawberry puree makes these cupcakes both moist and flavorful.

How can you make strawberry cupcakes pink?

This recipe uses strawberry puree to make the batter slightly pink, but you can also add red or pink food coloring to the batter if desired.

What’s the best frosting for strawberry cupcakes?

I prefer to use my Strawberry Cream Cheese Frosting for maximum strawberry flavor.

strawberry cupcakes being unwrapped

How To Store

Store the frosted strawberry cupcakes in an airtight container in the fridge for up to 2 days. To make these ahead, store the cupcakes, once cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.

Best Tips for Success

  • You can make the strawberry puree up to 3 days ahead. (This makes this recipe really easy!)
  • Let the Fresh Strawberry Cupcakes cool for a few minutes in the pan, then transfer to a wire rack or tilt the pan to allow air underneath to more quickly cool them down and prevent them from over-baking.
  • Let the cupcakes cool before adding the icing. I prefer to use my Strawberry Cream Cheese Frosting here.
  • To make these ahead, store the cupcakes, fully cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.
  • Store any leftover frosted cupcakes in an airtight container in the fridge for up to 2 days.
  • You may also like Banana Cupcakes, Healthy Vanilla Cupcakes, and Easy Chocolate Cupcakes.

I’d love to hear what you think if you make this recipe so please comment below to share!

strawberry-cupcake-on-mini-cake-stand

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

  • Wash the berries and remove the stems. Puree in a food processor or blender. You should have about 1 cup puree.

  • Combine the butter (or oil) and maple syrup in a glass, heatproof measuring cup. Warm in 15-second increments in the microwave, stopping to stir, until the butter (or oil) is melted. Let cool slightly.

  • Stir in the vanilla, eggs, and strawberry puree.

  • Stir together the flour, baking powder, baking soda, and salt in a medium bowl.

  • Stir the puree mixture into the flour mixture.

  • Fill the prepared liners with the batter to about ¾ full. Bake for 20-22 minutes or until a cake tester inserted into the centers comes out clean. Let cool for 2-3 minutes in the pan, then remove and let cool completely on a wire rack.

  • Make the Strawberry Cream Cheese Frosting and pipe or spread onto cupcakes. Serve.

  • To make these ahead, store the cupcakes, fully cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.
  • Store any leftover frosted cupcakes in an airtight container in the fridge for up to 2 days.
  • You can make the puree up to 3 days ahead. (This makes this recipe really easy!)
  • Dairy-free: Use melted coconut oil instead of butter.
  • Gluten-free: Use cup-for-cup gluten-free flour instead of all-purpose.
  • You can use whole wheat pastry flour instead of all-purpose.
  • You can use honey instead of maple syrup (if your child is at least 1).
  • Let the cupcakes cool before adding the icing.
  • To make the lightest color cupcakes possible (if that matters to you!), use honey and all-purpose flour.

Serving: 1 cupcake, Calories: 268kcal, Carbohydrates: 22g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 236mg, Potassium: 118mg, Fiber: 1g, Sugar: 10g, Vitamin A: 650IU, Vitamin C: 17mg, Calcium: 62mg, Iron: 1mg

admin

Welcome to ParentingBlog. Here you will find information about pregnancy, parenting, baby tips, nutrition, health and more. We have tons of videos, articles, tips, and advice. All found in one place! Enjoy!

Shop our online store for the best deals in beauty, health, and more. SHOP NOW.


Add comment