Strawberry Cupcake Recipe – Lime & Cream Cheese Frosting

Last Updated on 1 month by Neha Deshmukh

Strawberry Cupcake Recipe – Lime & Cream Cheese Frosting

Hey everyone! If you’re anything like me, the smell of freshly baked cupcakes instantly makes everything better. I’m so excited to share this Strawberry Cupcake recipe with you – it’s a little slice of sunshine, perfect for brightening up any day. I first made these for a friend’s birthday, and they were a huge hit! The combination of sweet strawberry, tangy lime, and creamy cream cheese is just… chef’s kiss. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any strawberry cupcakes. They’re incredibly moist, bursting with fresh strawberry flavor, and topped with a luscious lime-infused cream cheese frosting. Seriously, the frosting is the star! It’s the perfect balance of sweet and tangy. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re a guaranteed crowd-pleaser, and honestly, they just feel special.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cupcakes:

• 1/3 cup + 1 tablespoon strawberry puree (about 150ml)
• ½ lime/lemon, juiced
• 1 cup all-purpose flour (120g)
• ¾ teaspoon baking powder (3.75ml)
• ⅛ teaspoon salt (a pinch!)
• 3 tablespoons whole milk (45ml)
• ¾ teaspoon pure vanilla extract (3.75ml)
• 6 tablespoons unsalted butter, softened (85g)
• ¾ cup sugar (150g)
• 1 large egg
• 1 large egg white
• 8 ounces cream cheese, softened (226g)
• 1 cup unsalted butter, softened (226g)
• 3.5 cups powdered sugar (420g)
• 3 tablespoons strawberry puree (45ml)

Ingredient Notes

Let’s talk ingredients! Using fresh strawberries really makes a difference in the flavor. If you can, opt for ripe, fragrant berries. The lime (or lemon!) juice is key – it brightens up the strawberry flavor and adds a lovely zing. Don’t skip it!

And the cream cheese frosting? Oh, it’s a game-changer. Make sure your cream cheese and butter are properly softened for a super smooth and fluffy texture. I always leave them out for at least an hour. A little pinch of salt in the frosting balances the sweetness perfectly. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This is important – nobody likes a cupcake stuck to the tin!
2. Next, puree about a cup of strawberries with the juice of half a lime or lemon in a blender until smooth. Set aside 3 tablespoons of this puree for the frosting.
3. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
4. In a separate container, combine the milk and the remaining strawberry puree with the vanilla extract.
5. In a large bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3-5 minutes. Gradually add the egg and egg white, mixing well after each addition.
6. Now, it’s time to combine everything! Alternately add the strawberry puree mixture and the flour mixture to the butter mixture, beginning and ending with the flour. If you want a more vibrant pink color, add a tiny drop of red food gel.
7. Divide the batter evenly into the prepared cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely on a wire rack before frosting. This is crucial – warm cupcakes will melt the frosting!
9. While the cupcakes are cooling, let’s make the frosting! In a large bowl, beat the softened cream cheese and butter together until fluffy. Add the salt. Gradually add the powdered sugar, beating until smooth. Then, stir in the reserved 3 tablespoons of strawberry puree and the vanilla extract.
10. Use a melon baller (or a small spoon) to create a little well in the center of each cupcake. Fill with frosting, then frost the tops beautifully!

Expert Tips

• Don’t overmix the batter! Overmixing can result in tough cupcakes.
• Use room temperature ingredients for the best results.
• To ensure even baking, rotate the muffin tin halfway through the baking time.
• For a smoother frosting, sift the powdered sugar before adding it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and cream cheese alternatives. My friend Sarah swears by the Miyoko’s Kitchen brand!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great.
• Spice Level: N/A – these are all about sweet and fruity!
• Festival Adaptations: These are perfect for Valentine’s Day (use pink sprinkles!) or Spring celebrations. I’ve even made mini versions for Easter!

Serving Suggestions

These cupcakes are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a side of fresh strawberries. They’re also lovely with a cup of tea or coffee.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

1. Can I use frozen strawberries for this recipe?

You can, but fresh strawberries will give you the best flavor. If using frozen, thaw them completely and drain off any excess liquid.

2. How do I prevent my cupcakes from sinking in the middle?

Make sure your baking powder is fresh, and don’t open the oven door during baking!

3. Can the cream cheese frosting be made ahead of time?

Yes! You can make the frosting a day or two in advance and store it in the refrigerator. Just let it come to room temperature and re-beat it before using.

4. What’s the best way to fill the cupcakes with frosting without making a mess?

A melon baller is your best friend! It creates a perfect little hole. Alternatively, use a small spoon and be gentle.

5. Can I substitute lime juice with lemon juice, and will it affect the flavor?

Yes, you can! Lemon juice will work just fine. The flavor will be slightly different – lemon is a bit brighter and more tart than lime – but still delicious.