Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting
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Fresh strawberries and kiwis are combined in these delicious Strawberry Kiwi Cupcakes, topped with more fresh fruit in the Strawberry Kiwi Creamy Frosting.
In continuation with my season of strawberry recipes I decided to make strawberry cupcakes.
Then as I walked through the produce section of Trader Joe’s the kiwis started calling my name “Whitney, Whitney, put us in your strawberry cupcakes!”
I couldn’t say no to these cute little green guys so I picked some up and Strawberry Kiwi Cupcakes were born!
Ingredients (makes 24 cupcakes)
- 2 cups strawberries (sliced)
- 2 kiwis (peeled and sliced)
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 stick (1/2 cup) butter (at room temperature)
- 1 cup brown sugar
- 1/3 cup vanilla almond milk, coconut milk or regular milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
Start by peeling the kiwi using a vegetable peeler. (Thanks roomie for being my photographer in this shot!)
Next, slice the kiwis and strawberries.
Place the fruit in a blender or food processor.
Blend into a puree consistency, set aside and begin to make the batter.
First, mix together the flour, baking soda and salt in a small mixing bowl.
Next cream together the butter and sugar in a large mixing bowl, then add the eggs one at a time and mix well.
Then add the oil, almond milk, vanilla and fruit puree.
Blend well then add the flour mixture.
Combine all of the ingredients until a dark pink batter forms.
Now pour the batter into pre-lined muffin pans.
Bake the cupcakes at 350° for 22-25 minutes.
Now it’s time to make the frosting.
I used my cream cheese frosting recipe and added fresh strawberries and kiwi. Simple and delicious!
Ingredients
- 2 8 oz packages cream cheese
- 1/2 cup butter (softened)
- 2 cups confectioners sugar (sifted)
- 1 tsp vanilla extract
- 3-4 strawberries (diced)
- 1 kiwi (peeled and diced)
Start by peeling and dicing the strawberries and kiwi.
Combine all ingredients with an electric hand mixer.
Now place the frosting onto the cupcakes with a cake decorator or spread on top with a knife. Add additional sliced fruit as a garnish if you like!
I went a little crazy with the picture-taking because they were so pretty! Here are a few of my favorites!
These cupcakes are perfect for spring, would be so cute at a picnic, birthday party or baby shower!
Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting
Ingredients
- 2 cups strawberries, sliced
- 2 kiwis, peeled and sliced
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, at room temperature
- 1 cup brown sugar
- 1/3 cup vanilla almond milk, coconut milk or regular milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
Creamy Strawberry Kiwi Frosting
- 16 oz cream cheese
- 1/2 cup butter, softened
- 2 cups confectioners sugar, sifted
- 1 tsp vanilla extract
- 4 strawberries, diced
- 1 kiwi, peeled and diced
Instructions
- Peel the kiwi using a vegetable peeler.
- Slice the kiwis and strawberries.
- Place the fruit in a blender or food processor.
- Blend into a puree consistency and set aside.
- Mix the flour, baking soda and salt in a small mixing bowl.
- Cream together the butter and sugar in a large mixing bowl.
- Add the eggs one at a time and mix well.
- Add the oil, almond milk, vanilla and fruit puree.
- Blend well then add the flour mixture.
- Combine all of the ingredients until a dark pink batter forms.
- Pour the batter into pre-lined muffin pans.
- Bake the cupcakes at 350°F for 22-25 minutes.
Creamy Strawberry Kiwi Frosting
- Peel and dice the strawberries and kiwi.
- Combine all ingredients with an electric hand mixer.
- Place the frosting onto the cupcakes with a cake decorator or spread on top with a knife.
Nutrition Facts
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2 Comments on “Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting”
made the softest fluffiest and tastiest cupcakes with this recipe.. made pull away cake for my brother’s birthday today.. everyone loved it too… 🙂 thank you so much for it… i did not puree the strawberry and kiwi.. just chopped them real tiny, as i love to feel the fruit too! i made 48 cupcakes.. and used 6 eggs instead of recommended 4 as i thought our asian eggs are smaller than ‘western’ ones! thanks again!
I love the look of your cupcakes! They sound totally delicious too! 🙂