treatment for alopecia

Strawberry Cupcakes with Strawberry Cream Cheese Glaze

by Emma on April 18, 2012

in Dessert

My mom used to take me and my siblings berry picking sometimes when we were kids. I only vaguely remember these trips (sorry mom!). I think I spent most of the time eating all the berries I picked.

I was a chubby kid.

Surprise, surprise.

Not that eating a lot of berries would make one chubby. That’s pretty unlikely.


I remember the strawberries best. Because they grew really close to the ground. So you had to bend down to pick them. Or sort of crawl along as you picked. Either way it was easily the least fun berry to pick. Hands down. But I also remember this experience the best because of this fact, so maybe I should be thankful.


I go back and forth on the great berry debate. You know, which is your favorite. And yes, you totally do have to choose. Duh. I adore raspberries, but that’s sort of my sister’s favorite. Plus they are kind of tart. Blackberries are delicious but messy. Blueberries are amazing but have that kind of weird skin to them—you know it’s true. And grapes aren’t even a berry, so I don’t even know why I just brought them up….

Strawberries are pretty classy. They have classic songs named after them. They are in iconic pictures (who hasn’t seen that picture of little Amelie with all the strawberries on her fingers?). And they make me think of spring. Plus I adore almost anything with strawberry preserves in it.

Strawberry Cupcakes, makes about 2 dozen (these are super moist and vegan friendly!).

Needed: 2 2/3 cup flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoons salt, 2 cups water, 2/3 cup oil (I used vegetable), 2 teaspoons white vinegar, 1 teaspoon vanilla extract and 1/2 cup strawberry preserves.

In a bowl whisk together the flour, sugar, baking soda and salt. In another bowl combine the water, oil, vinegar and vanilla extract. Pour the wet ingredients in with the dry and stir until no lumps remain. Stir in the preserves. Pour (this batter is quite liquid)  batter into prepared baking cups so they are 2/3 full. Bake at 350 F for 20-22 minutes until a tooth pick inserted comes out clean.

Strawberry Cream Cheese Glaze, this will make enough for 3 dozen cupcakes

Needed: 1/2 cup milk, 1/4 cup flour, one 8 ounce package of cream cheese, 1 stick of butter, 1 cup granulated sugar, 3 cups powdered sugar and 1/3 cup strawberry preserves.

In a small pot heat the milk and whisk in the flour, continuing cooking until this forms a soft paste. Remove from heat and all to cool.

In a mixer combine the softened cream cheese and softened butter and blend together. Pour in the granulated sugar and mix until well combined (2-3 minutes on high). Pour in the cooled flour paste, blend for 30 seconds. Now begin adding in the powered sugar 1 cup at a time, blending in between, until it’s all been added. Be sure to scrape down the sides of the bowl as needed. Last, stir in the preserves.

Enjoy! xo. Emma


Mary from O+A April 18, 2012 at 8:04 pm

Thanks for the recipe! I love that you make what seems to be difficult sound very do-able. I almost laughed out loud when you said “grapes” and then backtracked out of talking about them. Funny.

Amy April 18, 2012 at 8:56 pm

Yummm these look perfect. I, too, love anything with strawberries in them. I feel like adding the strawberry preserves into the cupcake batter will make it so strawberry-y all the way through.

mon amy

danielle April 18, 2012 at 9:13 pm

They look really pretty! Nice job!

Emilie April 18, 2012 at 9:31 pm

Actually I must defend my own favorite berry and correct you on the Amelie thingy. She has raspberries on her fingers! Strawberries would be messy to stab with a finger…

On another note, these cupcakes will get the high seat at my upcoming b-day cake buffet! Make me dream of summer in the strawberry fields.

Emma April 19, 2012 at 2:06 pm

Ah. I actually looked a the picture as I was writing that because I couldn’t quite remember. It’s been too long since I’ve seen that movie, must watch it again soon. Anyway, I guess I couldn’t really tell. Thanks! :)

Amy Powell April 18, 2012 at 9:57 pm

these would be so perfect for a summer BBQ treat :)
thanks for sharing!

Lauren April 18, 2012 at 10:47 pm

Those look great! I’ll have to change them into a gluten-free version this weekend… I’ve never heard of putting vinegar in a cupcake. What is the benefit? Thanks for all your great recipes :)

Emma April 19, 2012 at 2:05 pm

the vinegar, baking soda and salt are the ingredients that make this cupcake rise. not like yeast. but the vinegar is necessary in this particular recipe. :)

Lissette L. April 18, 2012 at 11:15 pm

Yay, vegan friendly cupcakes! Gracias!!

Hannah April 19, 2012 at 12:36 am

Yum! These look utterly delicious ♥

Katherine April 19, 2012 at 1:22 am

I am stupidly reading this just before lunch time and I literally almost drooled on my keyboard haha! I am DEFINITELY making these on the weekend, they look so delicious!

grace April 19, 2012 at 1:58 am

most definitely will be making a batch of these. they look scrumptious!


Elizabeth April 19, 2012 at 3:58 am

These sound delicious! I will certainly be whipping these up soon. Nothing’s better than berries and cream!

Cheers, Elizabeth

candace April 19, 2012 at 4:34 am

Pretty! And the frosting seems easily vegan-ified :) You’re right, strawberries are classy. I don’t think I’ve met anyone who didn’t like them, which is more than I can say for the other berries.

Interested to see pictures of your new fire pit!

La Vie Quotidienne April 19, 2012 at 7:59 am


Amazing strawberry….in my town in Barcelona-Spain..exist the best strawberry in the WORLS…is real GOLD =)

You can check my new OUTFIT in:

La Vie Quotidienne

msveve April 19, 2012 at 7:59 am

These cupcakes look amazing!! But I have to dissagree with having to choose a favorite berry – why discrimanate? Love them all :) )

** I always thought that Amelie had raspberries on her fingers?

Safia April 19, 2012 at 1:02 pm

ah i miss berry picking, we used to go back in the day too! :) these look so yum, great blog.

follow back if you get a chance :) From Cupcakes, With Love x

Rachel April 19, 2012 at 2:41 pm

Those look yummy.

robyn April 19, 2012 at 3:21 pm

bookmarked! they look great! so going to make them this summer!

Kacie April 19, 2012 at 4:09 pm

Those look so yummy. Strawberries are the best!!!! I can’t wait for strawberries to show up at our local farms.


Liz Lipstick April 19, 2012 at 7:22 pm

Mmmmm. I’m pretty new to your blog and I really like it. You’ve always got drool worthy treats and you’re pretty funny too. Can’t wait to read more!

teddi April 20, 2012 at 12:57 am

i’m stoked about this, since it has no eggs, & i’m totally allergic. i can actually eat these cupcakes, boo-yah! :)

Jillian@TheHumbleGourmet April 20, 2012 at 3:54 pm

A really fresh, ripe strawberry is just so lovely when cut into, seeing the hull and the seeds and that great, bright red color. So, so pretty.

candace April 20, 2012 at 10:49 pm

Made the cake part today, except instead of strawberry preserves I used some strawberry pulp leftover from juicing…they turned out really tasty! Thanks!

Diana April 21, 2012 at 1:04 am

I’m totally making these tomorrow… strawberries are my fave, and obviously they are the best berry!!

Anne Marie April 21, 2012 at 2:49 am

Those cupcakes are so so pretty! And they look delightful!

Mariana Blanco April 21, 2012 at 4:50 am

I love that you did a vegan recipe! LOVE LOVE LOVE!

Thank you Emma!

look see April 21, 2012 at 5:14 am

These look as though they could almost make me change my favourite berry from raspberry to strawberry. They look darn good!

The slow pace April 21, 2012 at 6:37 pm

Thanks for the recipe! In a couple of weeks all the market will be full of strawberries, so… perfect timing!

ps:heart April 22, 2012 at 2:29 am

These look absolutely DIVINE! I can’t wait for strawberries to be in season so I can whip these up!

Chrissa ~ a tad bit creative April 24, 2012 at 10:47 pm

Those cupcakes look delicious! And I love the idea of using strawberries – think I might need to give those a go!

Bonnie May 2, 2012 at 9:49 am

Thank you Emma for your recipe. I just made them and turned out really great. The cupcakes are so moist and fluffy and I loved it! This is first time I made dairy free cupcakes and success. Hahaha… Will try other recipes. Anyway, this is the first time the cupcake is “rising” (Idk how to say it properly, LOL). is there a secret because my cupcake is “rising”?

Emma May 2, 2012 at 6:32 pm

no secret really; just the combination of vinegar, baking soda and salt causes the cupcakes to rise (produce air as they bake). glad you enjoyed them. :)

Jill May 8, 2012 at 9:35 am

Was wondering if i can puree fresh strawberries to add instead of preserves. Txs

Emma May 8, 2012 at 8:43 pm

totally. just strain out some of the liquid as this recipe already creates quite a moist crumb. good luck!

the littlest polly May 16, 2012 at 8:06 pm

oh my god. these look so professional and BEAUTIFUL! I am sure they are absolutely amazing.

love, polly :D