Real Strawberry Cupcakes

Recipe View 5 mins Preheat your oven to 325°F (165°C). Prepare a cupcake tin with liners or by greasing each cup thoroughly. (Prep time: 5 minutes)

Recipe View 10 mins Blend 8 fresh strawberries until completely smooth. Strain the puree to remove any seeds, yielding approximately 3/4 cup of smooth strawberry puree. Set aside. (Prep time: 10 minutes)

Recipe View 15 mins In a large mixing bowl, combine the eggs, granulated sugar, vegetable oil, 1/2 teaspoon of vanilla extract, lemon zest, and the prepared strawberry puree. Mix until the batter is well combined and smooth. Gently fold in the flour, baking powder, salt, and vanilla pudding mix. Add a single drop of red food coloring, or more to achieve your desired shade of pink. (Prep time: 15 minutes)

Recipe View 5 mins Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow for rising. (Prep time: 5 minutes)

Recipe View 33 mins Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. (Bake time: 23 minutes, Cool time: 10 minutes)

Recipe View 8 mins For the frosting, in a mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add the confectioners' sugar and 1/2 teaspoon of vanilla extract, mixing until smooth and free of lumps. (Prep time: 8 minutes)

Recipe View 7 mins Once the cupcakes are completely cool, frost each with about 2 tablespoons of the cream cheese frosting. Top each frosted cupcake with a fresh strawberry slice for an elegant finishing touch. (Prep time: 7 minutes)