Strawberry cupcakes are the epitome of a delightful and refreshing dessert. Bursting with the sweet and tangy flavors of ripe strawberries, these cupcakes are a perfect treat for any occasion, whether it’s a summer picnic, a birthday party, or simply a sweet indulgence. This recipe is designed to bring out the best in fresh strawberries, with a moist and tender cupcake base complemented by a light and fluffy strawberry frosting. The combination of flavors and textures makes these cupcakes irresistible and a favorite among both kids and adults.
These cupcakes are not only delicious but also visually appealing with their vibrant pink hue and delicate strawberry decorations. The recipe includes tips for using fresh strawberries, ensuring that each bite is packed with genuine fruit flavor. Whether you’re an experienced baker or a beginner, this recipe is straightforward and guarantees delicious results every time. So, let’s dive into making the best strawberry cupcakes you’ve ever tasted!
Ingredients for Strawberry Cupcakes
For the Cupcakes
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120g) finely chopped fresh strawberries (pureed or mashed)
- 1 tablespoon strawberry jam (optional, for added flavor)
For the Strawberry Frosting
- 1 cup (230g) unsalted butter (room temperature)
- 4 cups (500g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 1/4 cup (60ml) strawberry puree (strained to remove seeds)
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh strawberries (for decoration)
How to Make Strawberry Cupcakes
1. Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, cream together the granulated sugar and unsalted butter using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in the finely chopped strawberries and strawberry jam (if using) until evenly distributed throughout the batter.
2. Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Strawberry Frosting
- In a large bowl, beat the unsalted butter with an electric mixer on medium speed until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once all the sugar is added, increase the speed to medium and beat until well combined.
- Add the heavy cream, strawberry puree, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy, about 3-4 minutes. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached.
4. Frost the Cupcakes
- Once the cupcakes are completely cool, use a piping bag fitted with a star or round tip to frost each cupcake with the strawberry frosting.
- Garnish with fresh strawberries or strawberry slices for an elegant touch.
5. Serve and Enjoy
- Serve the strawberry cupcakes at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
About the Main Ingredients
Fresh Strawberries
Fresh strawberries are the star of this recipe. They provide natural sweetness, vibrant color, and a fruity flavor that enhances both the cupcakes and frosting. Using ripe, high-quality strawberries ensures that the cupcakes have the best possible flavor.
Buttermilk
Buttermilk adds moisture and a slight tang to the cupcake batter, which helps balance the sweetness of the strawberries and sugar. It also contributes to a tender crumb.
Unsalted Butter
Unsalted butter is used in both the cupcake batter and frosting. It adds richness and a creamy texture, making the cupcakes moist and the frosting light and fluffy.
Powdered Sugar
Powdered sugar is essential for making a smooth and sweet frosting. It dissolves easily and gives the frosting its desirable texture.
Heavy Cream
Heavy cream is used in the frosting to achieve a creamy consistency and to help with the overall texture. It makes the frosting light and easy to spread or pipe.
Strawberry Puree
Strawberry puree in the frosting adds an extra layer of strawberry flavor and a lovely pink color. It helps to enhance the fruity taste of the cupcakes.
With this recipe, you’ll be able to create strawberry cupcakes that are both delicious and beautiful. The combination of a moist cupcake base with creamy strawberry frosting makes these treats perfect for any occasion. Enjoy baking and indulging in these delightful strawberry cupcakes!
