Fresh Strawberry Cupcakes

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Strawberry Cupcakes made with fresh strawberries and a simple glaze. Light, fruity, and perfect for everyday baking or special occasions.

Course Desserts

Cuisine American

Keyword Fresh Strawberry Cupcakes, Strawberry Cupcakes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 255kcal

1¼ cups sliced strawberries
2¼ cups flour
2¼ teaspoons baking powder
⅛ teaspoon salt
1½ cups granulated sugar
½ cup butter softened
2 large eggs
2 large egg whites
1 cup lowfat buttermilk
Cooking spray
⅓ cup 3 ounces ⅓-less-fat cream cheese
½ cup butter softened
1 tablespoon Grand Marnier orange-flavored liqueur
4 cups powdered sugar
12 whole strawberries optional (I pureed strawberries and put about ¼ cup of the puree in the frosting mix)

Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners and set aside.
Place sliced strawberries in a food processor and process until smooth.
In a large bowl, combine flour, baking powder, and salt.
In another large bowl, using an electric hand mixer on medium speed, beat sugar and ½ cup butter until well blended.
Add eggs to sugar mixture, one at a time, beating well after each addition. Then, beat in egg whites.
Add flour mixture and buttermilk to sugar mixture alternately, beginning and ending with flour mixture. Add pureed strawberries and mix until just blended.
Using a large cookie scoop (or ¼ cup measure), scoop batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
Cool cupcakes in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

Place cream cheese, butter, and liqueur in a medium bow. Using an electric hand mixer, beat at medium speed until well blended and creamy.
Gradually add powdered sugar, and beat just until blended.
Frost cupcakes and decorate with fresh cut strawberries if desired.