There’s something undeniably magical about strawberry cupcakes. Just imagine a fluffy, moist cake bursting with the sweet, tangy flavor of ripe strawberries, topped with creamy frosting that dances on your taste buds. Each bite is like a summer picnic wrapped in a cupcake liner, evoking memories of warm afternoons and laughter. For more inspiration, check out this easy breakfast recipes recipe.
These delightful treats are perfect for birthdays, picnics, or even just because you deserve a treat that makes your heart sing. As you bake these strawberry cupcakes, the delightful aroma wafts through your kitchen, building anticipation for that first bite—trust me; it’s worth every second.
Why You'll Love This Recipe
- These strawberry cupcakes are incredibly easy to make, making them perfect for bakers of any skill level
- The bright pink color adds an eye-catching touch to any dessert table
- The flavor is a delightful balance of sweetness and tartness that everyone loves
- They can be adapted for various occasions, from casual gatherings to festive celebrations
One time I made these strawberry cupcakes for a family gathering, and my cousin declared they were better than his favorite bakery’s!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use fresh flour for the best structure and texture in your cupcakes.
- Caster Sugar: Fine sugar dissolves quickly, giving your cupcakes that light sweetness.
- Baking Powder: This helps the cupcakes rise beautifully while creating that light and fluffy texture.
- Salt: Just a pinch enhances all the flavors without making them salty.
- Unsalted Butter: Use room-temperature butter for better creaming and incorporation into the batter.
- Eggs: Large eggs bring moisture and richness; make sure they’re at room temperature.
- Milk: Whole milk provides creaminess and richness; feel free to use alternatives if needed.
- Fresh Strawberries: Choose ripe strawberries for maximum flavor; chop them finely to distribute throughout the batter.
- Vanilla Extract: Pure vanilla extract infuses a lovely aroma and enhances the overall flavor profile.
- Powdered Sugar (for frosting): This sugar creates a smooth frosting perfect for topping your cupcakes.
- Heavy Cream (for frosting): Whipped heavy cream gives your frosting rich texture; don’t skimp on this ingredient!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven
Preheat your oven to 350°F (175°C) while you prepare your cupcake batter. This ensures even baking right from the start.
Prepare Your Muffin Tin
Line a muffin tin with cupcake liners. This not only adds color but also makes cleanup super easy—no one wants to scrub baked-on batter!
Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt until well combined. This step helps ensure an even rise in your cupcakes as they bake.
Cream Butter and Sugar
In a mixing bowl, beat together softened butter and caster sugar until light and fluffy. The mixture should look pale and creamy—this step is crucial for airy cupcakes.
Add Eggs and Vanilla
Add eggs one at a time into the butter mixture, mixing well after each addition. Stir in the vanilla extract until fully incorporated; this adds depth to your flavor.
Incorporate Dry Ingredients
Gradually add the dry mixture to your wet ingredients while alternating with milk. Mix until just combined—overmixing will make tough cupcakes!
Fold in Strawberries
Gently fold in chopped strawberries using a spatula or wooden spoon. This keeps the fruit intact so you get juicy bites in every cupcake.
Bake Away!
Divide batter evenly among lined cups filling each about two-thirds full. Bake for 18-20 minutes or until golden brown; they should spring back when lightly pressed.
Cool Before Frosting
Allow cupcakes to cool completely on a wire rack before frosting. If you frost them too early, you’ll end up with a melty mess instead of beautiful swirls!
Make Your Frosting
Whip heavy cream with powdered sugar until soft peaks form. You want it light but still sturdy enough to hold its shape when piped onto cupcakes.
Frost Those Cupcakes!
Once cooled completely, frost each cupcake generously using a piping bag or simply spread on with a knife—whatever feels best for you!
Serve and Enjoy
Serve these strawberry cupcakes at room temperature for optimal flavor enjoyment or store in an airtight container if there are any leftovers (which is unlikely!).
And there you have it! Your very own batch of delightful strawberry cupcakes ready to charm friends or family—or just yourself because you’re worth it! Enjoy every heavenly bite filled with sweet summer vibes!
You Must Know
- Strawberry cupcakes are not just sweet; they offer a delightful balance of flavors and textures
- Fresh strawberries add moisture while the buttery cake gives a rich taste
- Don’t forget the aroma of baking that fills your kitchen; it’s simply irresistible!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). While it’s warming up, prepare your cupcake batter using fresh strawberries for maximum flavor. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Add Your Touch
Feel free to swap out some flour for almond flour for a nutty twist or add lemon zest for brightness. You can also top with cream cheese frosting for extra decadence.
Storing & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. To enjoy later, pop them in the microwave for about 10 seconds to refresh their moist texture.
Chef's Helpful Tips
- Use room temperature ingredients for a smoother batter and even baking
- Always chop strawberries evenly for consistent flavor in every bite
- Avoid overmixing your batter to keep those cupcakes light and fluffy!
Baking these strawberry cupcakes reminds me of summer picnics with family, where we’d savor every bite under a bright blue sky. For more inspiration, check out this delicious dessert ideas recipe.
FAQ
Can I use frozen strawberries in my strawberry cupcakes?
Yes, but thaw and drain them first to avoid excess moisture in the batter.
How do I know when my cupcakes are done?
Insert a toothpick into the center; if it comes out clean, they’re ready!
What can I substitute for eggs in this recipe?
You can use applesauce, mashed bananas, or a flaxseed mixture as egg substitutes.
Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
Description
Strawberry cupcakes are a delightful treat that encapsulates the essence of summer in every bite. These fluffy, moist cupcakes are infused with fresh strawberries and topped with a creamy frosting, creating a perfect balance of sweetness and tartness. Whether for birthdays, picnics, or simply to indulge yourself, these easy-to-make cupcakes will leave everyone asking for seconds. Get ready to fill your kitchen with the irresistible aroma of baked delights!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup caster sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 cup fresh strawberries (finely chopped)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and caster sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined.
- Fold in chopped strawberries gently.
- Divide batter into lined muffin cups (fill about two-thirds full) and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool completely on a wire rack before frosting.
- For frosting, whip heavy cream with powdered sugar until soft peaks form; frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Replace some all-purpose flour with almond flour for a nutty flavor or add lemon zest for brightness. Store leftovers in an airtight container at room temperature for up to three days.