Strawberry Cupcakes

Whenever spring rolls around, my heart dances with joy because it means one thing: Strawberry Cupcakes are back in my kitchen! There’s something about the vibrant color and sweet aroma of strawberries that brings an instant smile to my face. One sunny afternoon, I decided to whip up a batch of these delightful treats for a picnic with friends. I can still recall the laughter and excitement as we set up our picnic blanket surrounded by blooming flowers and chirping birds. Every bite of those moist cupcakes topped with luscious strawberry buttercream was pure bliss. As the sun set, I knew I had to share this recipe with you.

Main Ingredients for Strawberry Cupcakes

The ingredients for these Strawberry Cupcakes are a celebration of spring’s bounty. Fresh strawberries, butter, and cake flour come together to create a moist and flavorful cupcake. The addition of buttermilk ensures tenderness, while a touch of vanilla rounds out the flavors beautifully.

• Cake Flour: This type of flour has a lower protein content, making your cupcakes light and fluffy. It’s essential for that perfect crumb that melts in your mouth.
• Baking Powder: A leavening agent that gives the cupcakes their rise, ensuring they’re light and airy.
• Baking Soda: Helps to achieve a nice golden color and adds to the overall texture of the cake.
• Salt: Just a pinch enhances flavor, balancing the sweetness of the strawberries.
• Unsalted Butter: Provides richness and moisture to the batter, contributing to the overall tenderness of the cupcake.
• Granulated Sugar: Sweetens the batter and aids in achieving a delightful golden color during baking.
• Eggs: They add structure and stability, helping the cupcakes rise beautifully.
• Fresh Strawberry Puree: This is the star ingredient, lending a delightful flavor and color to both the batter and frosting.
• Buttermilk: Ensures moistness and adds a slight tang that complements the sweetness of the strawberries.
• Vanilla Extract: A must-have for any baking recipe, it enhances the sweetness and adds depth of flavor.
• Diced Strawberries: Fold these into the batter for bursts of fresh flavor in every bite.
• Powdered Sugar: Used for the frosting, it gives it a smooth, sweet finish.
• Salted Butter: Combined with unsalted butter, it helps to balance the sweetness in the frosting.
• Red Food Coloring: Optional, but it adds a beautiful pink hue to your cupcakes, making them even more visually appealing!

Putting Together Strawberry Cupcakes

Making Strawberry Cupcakes is not only simple but also incredibly rewarding. Follow these steps, and you’ll be well on your way to baking your new favorite treat!

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that the cupcakes bake evenly. While the oven heats, you can prepare your ingredients.
2. Sift together cake flour, baking powder, baking soda, and salt in a mixing bowl. Sifting helps to aerate the flour and removes any lumps, which results in a lighter cupcake. Set this mixture aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together unsalted butter and granulated sugar until the mixture is pale and fluffy. This can take about 3 to 5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is well combined.
4. Add in one large egg, mixing until fully incorporated, then add the two large egg whites, one at a time, ensuring each is blended in before adding the next. The eggs add moisture and structure to your batter.
5. In a liquid measuring cup, whisk together the buttermilk, strawberry puree, and vanilla extract. This wet mixture will add flavor and moisture to your cupcakes.
6. Gradually add one-third of the flour mixture to the butter and sugar mixture, alternating with half of the buttermilk mixture. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix as it can lead to dense cupcakes.
7. Gently fold in the diced strawberries using a spatula. This step ensures the strawberries are evenly distributed throughout the batter. You want to see little chunks of fruit in every bite!
8. Divide the batter among 12 paper-lined muffin cups, filling each about three-quarters full. Aim for even portions, using a 1/3 cup measure can be helpful here. This will make sure all your cupcakes bake evenly.
9. Bake in your preheated oven for 20 to 23 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for several minutes before transferring to a wire rack to cool completely.
10. While the cupcakes are cooling, it’s time to make the strawberry buttercream frosting. In a small saucepan, heat the strawberry puree over medium-low heat, simmering until it reduces to about 3 tablespoons. This usually takes about 10 to 14 minutes. Let it cool after reducing.
11. In a clean mixing bowl, whip together the unsalted butter and salted butter until pale and fluffy. This might take about 5 minutes. Again, be sure to scrape the bowl down as you go.
12. Gradually mix in 1 cup of powdered sugar, followed by 3 tablespoons of your cooled strawberry puree and vanilla extract. Mix on low speed until combined. Then add the remaining powdered sugar, continuing to mix until the frosting is light and fluffy. You can add more powdered sugar if necessary for the desired consistency.
13. To assemble, place a small mound of diced strawberries on top of each cooled cupcake. Pipe the frosting around and over the berries, topping each with a whole small strawberry. This final touch adds both beauty and flavor!
14. Store your cupcakes in an airtight container to keep them fresh. Enjoy your homemade Strawberry Cupcakes with friends and family!

Tips and Tricks about Strawberry Cupcakes

Perfecting your Strawberry Cupcakes can be an enjoyable experience. Here are some tips to consider:

• Storage: Store leftover cupcakes in an airtight container for up to three days at room temperature, or in the fridge for up to a week.
• Freezing: Can you freeze these? Absolutely! Freeze unfrosted cupcakes in a single layer, then transfer them to an airtight container for up to three months.
• Pairing: These cupcakes are delightful with a scoop of vanilla ice cream or a glass of cold lemonade.
• Decorating: Consider adding fresh mint leaves for a pop of color and a hint of freshness.
• Flavor Variations: Experiment with flavor by adding lemon zest to the batter or frosting for a zesty twist.

Serve This Strawberry Cupcakes With

These Strawberry Cupcakes can be the star of many delightful occasions. Here’s how to serve them:

• Summer Picnics: They make a perfect dessert for your next picnic, paired with fresh fruits and lemonade.
• Birthday Parties: The bright colors and flavors are ideal for celebrating your loved ones’ special days.
• Spring Gatherings: Serve these during spring feasts or brunches—they’re a seasonal delight!
• With Ice Cream: Serve alongside a scoop of vanilla or strawberry ice cream for a delicious dessert combo.
• For Afternoon Tea: These cupcakes make a lovely addition to any afternoon tea spread, especially with a pot of herbal tea.

FAQ

Conclusion

In conclusion, Strawberry Cupcakes are a delightful way to celebrate the flavors of spring and share joy with loved ones. The combination of moist cake and creamy frosting makes them irresistible! I encourage you to bake a batch and create your own sweet moments.

Strawberry Cupcakes

Indulge in the sweet taste of spring with these delightful Strawberry Cupcakes. Moist, fluffy, and topped with a creamy strawberry buttercream, they are the perfect treat for any occasion. Easy to make and bursting with flavor, you won't be able to resist making them tonight!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 2/3 cup Cake Flour
• 3/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 1 large Egg
• 2 large Egg Whites
• 1/3 cup Fresh Strawberry Puree
• 1/4 cup Buttermilk
• 1/2 tsp Vanilla Extract
• 5 drops Red Food Coloring (optional)
• 3/4 cup Diced Strawberries (dice into about 1/4-inch pieces)
• 1 lb Diced and Whole Strawberries for Topping
• 1/2 cup Strawberry Puree
• 1/2 cup Unsalted Butter, nearly at room temperature
• 1/4 cup Salted Butter, nearly at room temperature
• 2 1/2 - 2 3/4 cups Powdered Sugar
• 1/4 tsp Vanilla Extract
• 4 drops Red Food Coloring (optional)

Equipment

• Cutting Board
• Blender
• Food Processor
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that the cupcakes bake evenly. While the oven heats, you can prepare your ingredients.
2. Sift together cake flour, baking powder, baking soda, and salt in a mixing bowl. Sifting helps to aerate the flour and removes any lumps, which results in a lighter cupcake. Set this mixture aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together unsalted butter and granulated sugar until the mixture is pale and fluffy. This can take about 3 to 5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is well combined.
4. Add in one large egg, mixing until fully incorporated, then add the two large egg whites, one at a time, ensuring each is blended in before adding the next. The eggs add moisture and structure to your batter.
5. In a liquid measuring cup, whisk together the buttermilk, strawberry puree, and vanilla extract. This wet mixture will add flavor and moisture to your cupcakes.
6. Gradually add one-third of the flour mixture to the butter and sugar mixture, alternating with half of the buttermilk mixture. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix as it can lead to dense cupcakes.
7. Gently fold in the diced strawberries using a spatula. This step ensures the strawberries are evenly distributed throughout the batter. You want to see little chunks of fruit in every bite!
8. Divide the batter among 12 paper-lined muffin cups, filling each about three-quarters full. Aim for even portions, using a 1/3 cup measure can be helpful here. This will make sure all your cupcakes bake evenly.
9. Bake in your preheated oven for 20 to 23 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for several minutes before transferring to a wire rack to cool completely.
10. While the cupcakes are cooling, it’s time to make the strawberry buttercream frosting. In a small saucepan, heat the strawberry puree over medium-low heat, simmering until it reduces to about 3 tablespoons. This usually takes about 10 to 14 minutes. Let it cool after reducing.
11. In a clean mixing bowl, whip together the unsalted butter and salted butter until pale and fluffy. This might take about 5 minutes. Again, be sure to scrape the bowl down as you go.
12. Gradually mix in 1 cup of powdered sugar, followed by 3 tablespoons of your cooled strawberry puree and vanilla extract. Mix on low speed until combined. Then add the remaining powdered sugar, continuing to mix until the frosting is light and fluffy. You can add more powdered sugar if necessary for the desired consistency.
13. To assemble, place a small mound of diced strawberries on top of each cooled cupcake. Pipe the frosting around and over the berries, topping each with a whole small strawberry. This final touch adds both beauty and flavor!
14. Store your cupcakes in an airtight container to keep them fresh. Enjoy your homemade Strawberry Cupcakes with friends and family!

Notes

• Tip 1: To get the strawberry puree, puree strawberries in a food processor then measure out amount needed. About 10 medium strawberries will yield enough puree for both the cupcakes and frosting.
• Tip 2: If you don't have buttermilk, simply add a scant 1 teaspoon of lemon juice or white vinegar to a measuring cup, then fill with milk to 1/4 cup. Let rest for 3 minutes.
• Tip 3: Let the cupcakes cool completely before topping them with frosting to prevent melting.
• Tip 4: Add a few drops of pink food coloring to the batter and frosting for a deeper red color.
• Tip 5: Store the cupcakes in sealed containers once cooled. They freeze well!

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.