Strawberry cupcakes are a delightful treat that combines the sweetness of ripe strawberries with the light, fluffy texture of a perfectly baked cupcake. Whether you’re preparing for a special occasion, a summer party, or simply craving something sweet, these cupcakes offer a refreshing twist on the classic dessert. The natural flavor of strawberries infuses every bite, making them a favorite among both kids and adults.
In this recipe, we’ll guide you through the process of making strawberry cupcakes from scratch, including tips for achieving the perfect texture and flavor. You’ll learn how to use fresh strawberries to create a cupcake that’s not only delicious but also visually appealing. By the end of this guide, you’ll be ready to impress your family and friends with your baking skills.
Ingredients for Strawberry Cupcakes
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) whole milk
- 1 cup (150g) fresh strawberries, finely chopped
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Strawberry Frosting:
- 1 cup (230g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ¼ cup (60ml) heavy cream
- ½ cup (75g) fresh strawberries, pureed
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make Strawberry Cupcakes
- Prepare the Strawberries:
- Wash and hull the fresh strawberries. Pat them dry with a paper towel.
- Finely chop the strawberries to ensure they incorporate well into the cupcake batter. If desired, you can use a food processor to achieve a finer consistency.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries until evenly distributed.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Strawberry Frosting:
- In a large bowl, beat the softened butter until creamy using an electric mixer.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until well combined.
- Add the heavy cream, strawberry puree, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is light and fluffy.
- If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, spread or pipe the strawberry frosting onto each cupcake using a spatula or piping bag.
- Garnish with fresh strawberry slices or additional chopped strawberries if desired.
- Serve and Enjoy:
- Serve the strawberry cupcakes at room temperature. They are perfect for a summer gathering, birthday party, or as a sweet treat any time of the year.
About the Main Ingredients
- Fresh Strawberries: Strawberries are the star of this recipe, adding natural sweetness and vibrant flavor. They also provide a lovely pink color to both the cupcakes and the frosting. Fresh strawberries should be used for the best flavor, but you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them before using.
- Butter: Unsalted butter is used to create a rich, tender crumb in the cupcakes. It also adds a creamy texture to the frosting. Make sure the butter is softened to room temperature to ensure easy mixing.
- Granulated Sugar: Sugar sweetens the cupcakes and helps with the overall texture. It creates a tender crumb and balances the tartness of the strawberries.
- Eggs: Eggs provide structure and stability to the cupcakes. They also contribute to the moisture and richness of the batter.
- All-Purpose Flour: Flour forms the base of the cupcake batter and helps to give it structure. Using all-purpose flour is ideal for achieving a light and fluffy texture.
- Baking Powder: This leavening agent helps the cupcakes rise and become light and airy. It’s important to use fresh baking powder to ensure proper leavening.
- Heavy Cream: Heavy cream is used in the frosting to create a smooth, spreadable texture. It adds richness and helps to achieve the desired consistency.
This recipe for strawberry cupcakes brings together fresh flavors and a classic cupcake texture. The result is a delightful treat that’s sure to impress. Enjoy baking and indulging in these delicious strawberry cupcakes!
Feel free to adjust the recipe according to your taste preferences and enjoy the process of creating these delectable cupcakes!
