Fresh Strawberry Cupcakes with Cream Cheese Frosting

Late spring and early summer is one of my favorite times of year. Not only is the weather turning nicer, the flowers and trees are in bloom, and we’re starting to spend more time outside, but strawberries are in season! I actually used to not like strawberries. My sister B always loved them. I remember thinking she was really weird when we were young cause I couldn’t stand strawberries. It was one of those things I grew out of though and thank goodness I did!


Obviously, strawberries are delicious on their own, or in strawberry shortcake, but I wanted to bake with them too. If you remember my Top Ten list from last June… I haven’t made a whole lot of progress on it in the last year, but I immediately remembered this fresh strawberry cake on the list.


I had a hard time figuring out how many cupcakes the recipe would make. You see, the original recipe is for a two-layer 4.5″ cake. So I did some number crunching and calculated the volume of a 4.5″ cake pan and how many cups of batter that would hold and so on. I figured that one batch would make ~9 cupcakes. Yea,… I forgot to factor in the fact that you don’t fill a cake pan to the TOP before you bake it. At any rate, I tripled the recipe because I wanted around 2 dozen. I got 12 cupcakes. And one was a bit on the skimpy side. Oh well, live and learn.


These were a huge hit when Hubby took them to work. I did add the 5 drops of red food coloring so the color of the cupcakes wouldn’t be a weird beige color. I love that the recipe uses fresh strawberries and I kicked it up a notch by spooning in even more fresh strawberries after they baked. You can see that I got a bit impatient and frosted these before the cupcakes were completely cooled.

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Strawberry Cupcakes

Yield: 12

Ingredients:

For the Cupcakes
3 T buttermilk
6 T mashed strawberries
3/8 t baking soda
1 whole egg + yolk of 1 egg
1 1/2 t vanilla
9 T unsalted butter, melted & cooled
1 1/2 c all-purpose flour
1 c sugar
1/4 tsp kosher salt
5 drops red food coloring (optional)

For the Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar

Directions:

For the Cupcakes
Preheat oven to 350 F.

Whisk the buttermilk, strawberries and baking soda together in a small bowl. Add the egg yolk, vanilla, and melted butter, whisk to combine.

In a larger bowl stir together the flour, sugar & salt. Add the buttermilk/strawberry mixture & whisk until just blended. Stir in food coloring (if you leave this out, the cupcakes will be a weird beige color).

Divide the batter between the two pans. Bake for 20-25 min or until a toothpick inserted in the center comes out clean.

Allow to cool completely.

I used some leftover cream cheese frosting I had in the fridge. A single batch will usually cover ~24 cupcakes, so you could cut that recipe in half

For the Frosting
Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Assemble the cupcakes
Once cupcakes have cooled completely, use the cone method to cut a cone out of each cupcake. Fill the hole with more mushed up strawberries and replace the top. Frost with cream cheese frosting.

Recipe adapted from A Good Appetite

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21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

    I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

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    Nutmeg Nanny — March 21, 2013 at 3:11 pm

    Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

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    Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

    This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

    • beantownbaker — March 25th, 2013 @ 1:19 pm

      Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

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    Megan — March 21, 2013 at 7:20 pm

    We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

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    Ashley — March 21, 2013 at 8:50 pm

    Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      I agree. Layer cakes always look special 🙂

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    Michelle — March 22, 2013 at 7:49 am

    Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

    • beantownbaker — March 25th, 2013 @ 1:21 pm

      I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

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    Erica @ In and Around Town — March 22, 2013 at 9:04 am

    I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

    • beantownbaker — March 25th, 2013 @ 1:23 pm

      That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

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    Shannon — March 22, 2013 at 3:12 pm

    i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

    • beantownbaker — March 25th, 2013 @ 1:24 pm

      I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

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    Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

    Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

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    Laura Dembowski — April 26, 2013 at 2:37 pm

    I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

    • beantownbaker — April 27th, 2013 @ 10:02 am

      Then you would definitely love this cake!

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    Kristina Koranek — August 10, 2013 at 9:06 pm

    Could anyone post the blackberry lime curd recipe? The link is no longer working.

    Thanks!

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