Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). It's important to get your oven nice and hot before baking to help the cupcakes rise properly. While the oven is heating, prepare 18 muffin cups by filling them with paper liners.
- In a large bowl or the stand mixer, combine butter and sugar. Cream them together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This step is crucial for achieving that airy cupcake texture!
- Next, add in the eggs and vanilla to the creamed mixture. Mix until combined thoroughly. You should see a smooth mixture with no lumps or separation.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Be cautious not to overmix; you want to maintain that light texture!
- Now, it’s the moment we've been waiting for—add the chopped fresh strawberries. Fold them into your batter gently, ensuring they’re evenly distributed without overworking the batter.
- Using a spoon or a scoop, fill each muffin liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
- Place the muffin tray in the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; they’re done when they spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tray for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. In a bowl, beat together butter and cream cheese until smooth. Gradually add in powdered sugar until you reach your desired consistency. Mix in vanilla and milk to finish.
- Once the cupcakes are completely cooled, frost them generously with your cream cheese frosting. Feel free to get creative with your frosting technique!
- Finally, if you’re feeling fancy, sprinkle some toasted coconut on top for an extra touch. Serve and enjoy your delicious homemade Strawberry Cupcakes!
Notes
Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to five days. This keeps them fresh while also enhancing the flavors.
Freezing: Yes, you can freeze these cupcakes! Just make sure to wrap them well and store in a freezer-safe container. They can last up to three months in the freezer.
Pairing: These cupcakes pair beautifully with a scoop of vanilla ice cream or a fresh fruit salad for a light dessert.
Flavor Variations: Consider adding lemon zest to your batter for a refreshing twist or using different berries for variety.
Frosting Options: Try using flavored cream cheese, like strawberry or raspberry, for a fun alternative to the traditional frosting.