Strawberry cupcakes are the kind of treat that make your taste buds do a little happy dance. Imagine moist, fluffy cake infused with sweet strawberries, topped with a light and creamy frosting that feels like a hug in dessert form. Whether it’s a sunny picnic or a cozy evening at home, these delightful little cakes bring sunshine to any occasion and promise to whisk you away to strawberry fields forever.
I remember the first time I baked strawberry cupcakes; my kitchen was filled with the sweet aroma of strawberries mingling with vanilla. My friends couldn’t resist sneaking bites before they were fully frosted! These cupcakes are perfect for birthdays, casual get-togethers, or just because you need a little sweetness in your life.
Why You'll Love This Recipe
- These strawberry cupcakes are easy to whip up and perfect for any occasion
- Their vibrant color and fruity flavor make them visually stunning and incredibly delicious
- You can tweak the frosting or add fillings to suit your taste preferences
- They’re guaranteed to impress both kids and adults alike!
Baking these scrumptious strawberry cupcakes not only brings joy but also sparks laughter and sweet memories among family and friends when they devour them.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cupcake Flour: Use all-purpose flour for the best texture; sift it for lightness.
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Fresh Strawberries: Opt for ripe strawberries that smell sweet; they’ll enhance the cupcake flavor.
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Sugar: Granulated sugar works best for sweetness; adjust based on berry ripeness.
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Baking Powder: Essential for fluffiness; ensure it’s fresh for maximum lift.
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Eggs: Use large eggs at room temperature for easy mixing and better volume.
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Butter: Unsalted butter adds richness; let it soften before using to achieve smooth batter.
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Milk: Whole milk gives moisture; you can substitute almond or oat milk if desired.
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Vanilla Extract: Pure vanilla adds warmth; avoid imitation for better flavor.
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Powdered Sugar: For frosting, this creates that silky-smooth texture everyone loves.
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Cream Cheese: Use full-fat cream cheese for frosting; it provides that delightful tanginess.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Start by preheating the oven to 350°F (175°C). Line your cupcake pan with paper liners. This will keep your cupcakes from sticking while adding a pop of color.
Prepare the Strawberries: Wash and hull about 1 cup of fresh strawberries. Chop them into small pieces so they incorporate easily into the batter. Set aside to let their juices flow.
Create the Batter: In a large mixing bowl, cream together 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar until fluffy and pale. This usually takes about 3-4 minutes using an electric mixer.
Add Eggs and Vanilla: Beat in 3 large eggs one at a time, followed by 1 teaspoon of pure vanilla extract until combined well. The batter should look smooth and creamy at this point.
Incorporate Dry Ingredients: Gradually add in 2 cups of all-purpose flour mixed with 1 tablespoon of baking powder. Alternate adding in ¾ cup of whole milk until everything is just combined—don’t overmix! You want these cupcakes light and airy.
Add Strawberries: Gently fold in chopped strawberries using a spatula, ensuring they’re evenly distributed without mashing them too much—trust me, nobody wants a cupcake full of mushy berries.
Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack before frosting.
Make the Frosting: While your cupcakes cool, whip together 8 oz of softened cream cheese with ½ cup of softened butter until creamy. Slowly add in 4 cups of powdered sugar along with another teaspoon of vanilla extract, beating until fluffy.
Now grab your cooled cupcakes! Using either a piping bag or a simple spreading knife, dollop or pipe on that luscious cream cheese frosting generously—just don’t skip this step!
Lastly, garnish with fresh strawberry slices on top for an extra touch. Serve these beauties at your next gathering or enjoy them solo while binge-watching your favorite shows—you deserve it!
Enjoy every bite as you savor the delightful balance between sweet and tangy flavors bursting from these irresistible strawberry cupcakes!
You Must Know
- Strawberry cupcakes are a delightful treat that balances sweetness and tang
- Using fresh strawberries enhances flavor, while a hint of vanilla adds depth
- These cupcakes are perfect for any occasion, from birthdays to casual gatherings, and they always impress with their vibrant color and aroma
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Cream butter and sugar first, then add eggs and vanilla before folding in the dry ingredients. This sequence ensures a light texture.
Add Your Touch
Feel free to swap out strawberries for raspberries or blueberries for a berry medley. Adding lemon zest can also brighten up the flavor profile beautifully.
Storing & Reheating
Store your strawberry cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for about a week or freeze for up to three months.
Chef's Helpful Tips
- Always use room temperature ingredients for better mixing
- Avoid overmixing the batter to keep your cupcakes fluffy
- Lastly, make sure to chop strawberries evenly for consistent flavor in every bite
Creating strawberry cupcakes always reminds me of my niece’s birthday party last summer; her joy upon seeing those pink treats was priceless!
FAQ
What can I substitute for butter in strawberry cupcakes?
You can use unsweetened applesauce or coconut oil as butter alternatives.
How can I make strawberry frosting?
Blend fresh strawberries into cream cheese frosting for a fruity kick.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain excess moisture before adding them to the batter.
Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Strawberry cupcakes are the perfect blend of flavor and fun! Moist, fluffy, and bursting with fresh strawberry goodness, these treats are topped with a luscious cream cheese frosting that will have your taste buds dancing. Ideal for any occasion—birthdays, picnics, or simply indulging in a sweet moment—each bite is a delightful experience. Elevate your dessert game with these easy-to-make cupcakes that promise to impress both kids and adults alike.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1/2 cup whole milk
- 1 cup fresh strawberries (chopped)
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 8 oz full-fat cream cheese (softened)
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together softened butter and sugar until fluffy. Beat in eggs one at a time and then add vanilla extract.
- Gradually mix in flour and baking powder, alternating with milk until just combined.
- Gently fold in the chopped strawberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until creamy, then gradually mix in powdered sugar and another teaspoon of vanilla.
- Frost cooled cupcakes generously and garnish with fresh strawberry slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
