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
Scale
- 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.