Cooked corn tortillas are stuffed with sautéed meat, onion, and chile peppers in this recipe for steak enchiladas. Tomato sauce, sour cream, green onions, and Cheddar cheese are used to garnish it.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
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.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 249 mg |
| Sugars | 25 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
honest review here as someone who loves loves baking. yield= very off. i used half of everything hoping to bake 6 cupcakes 3 for me 3 for my mom and i could barely make 4. second, the baking time is a bit inaccurate. when i took mine out it was still quite liquidy. lastly, it tastes a bit bland. still, not a bad recipe.
huge hit with my grandson
They turned out dry. Make sure to use more than 3 tablespoons of jello vanilla pudding mix to the mix.
I’m always looking for strawberry cakes and cupcakes that don’t rely on box mixes and gelatin. Unfortunately, these are more like muffins than cake. That’s not to say they aren’t good. We still ate them and enjoyed them but they are too dense to really call themselves cupcakes. The only thing that makes them so is the icing which is unfortunate. But if you want a dense cupcake, it’s fine taste wise.
They did not turn out as good as a thought .
Only changes made were I used cream cheese flavored dry pudding since that is what I had and I added 2 extra strawberries. I omitted the food coloring. Baked at 350 for 23 minutes. The tops looked funny like they were wet but they were fully cooked. Super moist and flavorful!! Will make these again!
My daughter wanted to make pink cupcakes. This recipe was very easy to do with a preschooler. BONUS: They are now my husband’s favorite cupcake! We did make a couple of changes…we didn’t have enough strawberries on hand so we added some raspberries…we like rose water so we subbed the rose water for the vanilla…instead of the vanilla pudding, we used a tablespoon of vanilla yogurt. And because I can’t get enough chocolate, on half of ours I used a chocolate ganache under a dollop of the cream cheese frosting.
Not a very strong strawberry flavor and the cream cheese frosting wasn’t good.
Excellent recipe!
I loved it! I didn’t have strawbearrys, and I love lemon, so I used lemon juice instead. I also had a little batter left over, which was great, so I could make 3 more cupcakes! They turned out to be awesome! I would totally make this again! Anybody who lives cupcakes, and strawberrys (or any berry of your choice really) will love these cupcakes!
This recipe is great!! I love the freshness of strawberries being the standout ingredient, so I puréed a whole package of strawberries instead of just 8. Put about a cup of it in the batter. I also added 4tbps of the vanilla pudding mix, instead of the 3 called out in the recipe. Besides those two deviations, I followed the recipe and they turned out delicious! However, I did not use the icing recipe. Instead I made a champagne buttercream icing and included the rest of the strawberry purée. Who doesn’t like strawberries and champagne?!
The cupcakes were delicious and moist. I got a ton of compliments at my son’s birthday party (from adults and kids alike)! I did use the optional vanilla pudding mix, and made the recipe as written.
Great recipe. I would avoid using the pudding mixture though. The cupcake becomes a lot more dense once you add that in. I hear freezing strawberries prior to turning them into a puree helps with the coloring!
Tastes good but not enough strawberry flavor. next time I’d add strawberry extract or syrup, and needs more red food coloring to keep pink color after baking. Will try again!
It didn’t taste bad, but certainly not as good as I wanted. I was generous with the strawberry purée based on other reviews, however I agree that it was more the texture of a muffin, and even with the extra strawberries I still found it lacking something. I did double the icing, but I’ve definitely had better. I was looking for a recipe to use up the strawberries and cream cheese I had in my fridge, and this was the one I found that I had all the ingredients to make. I should’ve held off and got what I needed for a different recipe.
I added a half teaspoon of cinnamon to the batter, and frosted them with a vanilla buttercream icing with grated dark chocolate on top. They were delicious and such a hit! I can’t wait to make these again in the spring with fresh strawberries!
I left out the pudding and lemon zest and used 1 cup of stewed strawberries. Added 1 1/3 cups of chocolate chips to one batch for an extra sweet. Cooking time at 325 was closer to 40 minutes
These are my faaaavvvvvv!!! I didn’t change anything, just left out the pudding mix–but I happen to love a *solid* cupcake. I paired it with a fluffy Italian strawberry meringue frosting and they were perfect!
I ended up using a 9×13 pan for this. I doubled the recipe for the icing and it still wasn’t enough and there’s no way the measurements are accurate for a dozen cupcakes. I didn’t think the cake was anything special or memorable and I couldn’t really taste the strawberries. I think the amount of fruit needs to be doubled and icing needs to be tripled and a bit sweeter. ps: I used 1/3 c less sugar.
Unlike other strawberry cake recipes this one used fresh strawberries which I liked. Texture was a bit coarse but flavor was good.
Only thing I changed was I used strawberry pudding instead of vanilla ….. and they are VERY good. I also sifted the flour before I measured. Made for a coworker for her birthday. Will definitely keep this recipe!!