At peak season, why mess around with "strawberry-esque" or "strawberry-flavored" recipes when you can treat your taste buds to the real deal? It may take an extra step or two to make these oh-so-authentic beauties, but we have a sneaking suspicion that you'll never use another strawberry cupcake recipe again.
What makes this recipe so special?
This one hits all the marks: moist, delicious, fresh, flavorful. Made with only fresh fruit. But you were expecting all of that, right? What you weren't expecting is the bomb bit of magic that's also found in this recipe: coconut milk. Yep, this stuff is amazing. Make sure you use canned full-fat coconut milk and NOT coconut cream! Using this instead of milk body-slams strawberry onto your taste buds in a way you won't believe.
Recipe for strawberry cupcakes with strawberry frosting
Yields approximately 2 dozen cupcakes
- ¾ cup unsalted butter at room temperature
- 1¾ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup coconut milk (from can)
- ¼ cup strawberry puree
- 1 cup diced fresh strawberries
- ¾ cup strawberry purée
- 1 cup plus 2 tablespoons unsalted butter at room temp
- ½ teaspoon salt
- ½ teaspoon vanilla
- 4 cups powdered sugar; sifted
- Preheat oven to 350 F and line 2 muffin tins with cupcake liners.
- In a large bowl, using a stand mixer with paddle attachment, cream together butter and sugar until they’re deeply in love and don’t let go of each other. Add the eggs one at a time until incorporated, then add vanilla (AKA "cake charisma").
- In a medium bowl, whisk together flour, baking powder and salt.
- Add the flour mixture into the wet mixture in three batches, adding half the coconut milk and strawberry puree between each batch. Make sure the wet/dry ingredients have been incorporated completely before each batch addition, and scrape down the sides of the bowl as needed. Your batter will be a beautiful pale pink color.
- Fold in diced strawberries and spoon batter evenly into 24 lined cups (they should be about ⅔ full). Bake that gorgeous batter for 20 to 22 minutes or until a cake tester comes out clean.
- Frosting time! Place the strawberry puree into a saucepan over medium heat for about 8 to 10 minutes, whisking as it simmers. Once it's thickened and reduced by about half (just over ¼ cup), scrape it into a container and refrigerate for about 20 minutes, until it's completely cold.
- Beat butter and salt until it’s light and fluffy, then scrape the sides of your bowl, add vanilla and beat again. Add 1½ cups of powdered sugar and mix until incorporated.
- Beat in 2 to 3 tablespoons of the reduced and thickened puree, along with another cup of powdered sugar, mixing to combine. Add remaining puree, incorporate, then add remaining powdered sugar.
- Top off your cooled cupcakes and prepare to be amazed.