Strawberry cupcakes are like little bites of sunshine, bursting with the sweet flavor of ripe strawberries. The fluffy texture paired with a rich, creamy frosting can turn any ordinary day into a delightful celebration.
Every time I bake strawberry cupcakes, I’m transported back to warm summer days spent with my grandmother in her kitchen. The aroma of fresh strawberries and baking wafting through the air is pure magic, creating sweet memories that last a lifetime.
Why You'll Love This Recipe
- These strawberry cupcakes are incredibly easy to prepare, making them perfect for even the busiest bakers
- The delightful flavor combination makes them irresistible at any gathering
- With their vibrant red color, they add an eye-catching touch to any dessert table
- Versatile enough for birthdays or casual get-togethers, they’re sure to impress everyone
Baking these cupcakes always brings smiles from my friends and family as they eagerly devour every last crumb.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: This versatile flour provides the structure needed for fluffy cupcakes; always sift it for the best results.
Granulated Sugar: Sweetness is key here; use organic sugar for a slightly different flavor if you fancy.
Baking Powder: Ensure your baking powder is fresh for those lovely rising cupcakes that will have everyone reaching for more.
Salt: Just a pinch enhances sweetness; don’t skip it!
Unsalted Butter: Use softened butter for easy creaming; it adds richness and moisture to your cupcakes.
Eggs: Room temperature eggs mix better and help create a lighter cupcake texture.
Milk: Whole milk adds needed moisture; feel free to substitute with your favorite non-dairy option.
Fresh Strawberries: Use ripe strawberries for the best flavor; chop them into small pieces so they distribute evenly throughout the batter.
Vanilla Extract: A splash of vanilla enhances all flavors; opt for pure vanilla extract when possible.
Powdered Sugar (for frosting): This sugar gives you that smooth, creamy frosting that everyone loves—trust me, it’s worth it!
Heavy Cream (for frosting): Whipping cream creates that dreamy consistency; don’t skimp on quality here, folks!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prep Your Pans: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well so your cupcakes slide out easily.
Create the Batter Base: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This should take about three minutes and will produce an aromatic mixture that smells heavenly.
Add Eggs and Flavorings: Beat in eggs one at a time until fully incorporated. Add vanilla extract and watch how it transforms your batter into something irresistible!
Combine Dry Ingredients with Wet Ingredients : In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix to your wet mix while alternating with milk; stir until just combined but be careful not to overmix!
Add Fresh Strawberries : Gently fold in chopped fresh strawberries using a spatula. You want those juicy bits evenly distributed without crushing them completely—nobody wants strawberry mush!
Bake Those Cupcakes!: Divide batter evenly among muffin cups. Bake in preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring them to wire racks.
Now you have beautiful strawberry cupcakes ready to be frosted!
You Must Know
- Strawberry cupcakes are not just sweet treats; they can brighten any day
- The vibrant color and fresh aroma will make your kitchen smell like a summer garden
- Perfect for parties, or just because you deserve a cupcake today!
Perfecting the Cooking Process
Begin by preheating your oven to 350°F (175°C) while you prepare the batter. Make sure to cream the butter and sugar thoroughly before adding eggs for a fluffy texture.
Add Your Touch
Feel free to swap out half of the flour for almond flour for a nutty flavor. Add chocolate chips or lemon zest for an exciting twist that surprises your taste buds.
Storing & Reheating
Store strawberry cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, and warm slightly in the microwave before serving.
Chef's Helpful Tips
- Always use fresh strawberries for the best flavor; frozen ones may make the batter soggy
- Ensure your ingredients are at room temperature to mix better, resulting in a fluffier cupcake
- Lastly, don’t overmix your batter; it can lead to dense cupcakes that miss that light, airy texture
The first time I made these strawberry cupcakes was during a picnic with friends, and they disappeared faster than I could count. One friend even tried to hide one in her bag, claiming it was “for later,” but we all knew it wouldn’t last that long!
FAQ
Can I use frozen strawberries for strawberry cupcakes?
Using fresh strawberries is ideal; frozen ones may alter texture and moisture.
How can I make my strawberry cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free blend for delicious results.
What frosting pairs best with strawberry cupcakes?
Cream cheese frosting complements the sweetness of strawberry flavors perfectly.
Strawberry Cupcakes
Strawberry cupcakes are delightful treats that capture the essence of summer in every bite. With their fluffy texture and rich, creamy frosting, these cupcakes are perfect for celebrations or just to satisfy your sweet tooth. Made with fresh strawberries, they bring a burst of flavor that will leave everyone wanting more!
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
- 1 tsp vanilla extract
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while alternating with milk until just combined.
- Gently fold in the chopped strawberries.
- Divide batter evenly into muffin cups and bake for 18-20 minutes or until a toothpick comes out clean. Cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
