Description
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Ingredients
- 8 large fresh strawberries, or as needed
- 2 eggs
- 1 cup white sugar
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons instant vanilla pudding mix (Optional)
- 1 drop red food coloring, or as needed (Optional)
- ¾ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 3 large fresh strawberries, sliced
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 12