Strawberry Cupcakes – Perfectly moist, packed with the sweet essence of strawberries, and topped with dreamy frosting, these cupcakes are a treat that’s impossible to resist.
Why Strawberry Cupcakes Are a Must-Try
Strawberry cupcakes bring together the fruity freshness of strawberries and the buttery richness of classic cupcakes. They’re versatile, visually stunning, and perfect for any occasion, from birthdays to baby showers. Plus, they can easily be adapted to suit various preferences, whether you’re a fan of cream cheese frosting, whipped topping, or even vegan options.
What Makes the Perfect Strawberry Cupcake?
To achieve the best strawberry cupcakes, a few elements are key:
- Fresh Strawberries: Using fresh strawberries in the batter and as a topping amplifies the flavor.
- Moist Texture: A balance of butter, eggs, and dairy ensures a fluffy, tender crumb.
- Natural Coloring: Opt for strawberry puree or freeze-dried strawberries for natural color instead of artificial dyes.
Tips and Tricks for the Best Strawberry Cupcakes
- Room Temperature Ingredients: Ensure butter, eggs, and dairy are at room temperature for a smooth batter.
- Don’t Skip the Puree: Strawberry puree is the secret to achieving a naturally intense flavor.
- Adjust Sweetness: If your strawberries are overly sweet or tart, tweak the sugar content in the recipe.
Variations to Try
- Vegan Strawberry Cupcakes: Swap butter for vegan butter, eggs for flax eggs, and yogurt for plant-based alternatives.
- Strawberry Shortcake Cupcakes: Layer whipped cream and fresh strawberries on top for a dessert-inspired twist.
- Chocolate-Dipped Strawberries: Add a drizzle of melted chocolate over the frosting for a decadent finish.
How to Serve Strawberry Cupcakes
- Occasions: Perfect for summer picnics, Valentine’s Day, or Mother’s Day celebrations.
- Pairings: Serve with a refreshing glass of strawberry lemonade or a hot cup of tea.
How to Store Strawberry Cupcakes
- At Room Temperature: Unfrosted cupcakes can stay fresh for up to 2 days in an airtight container.
- Refrigerated: Frosted cupcakes should be refrigerated in an airtight container for up to 5 days.
- Freezing: Wrap unfrosted cupcakes individually in plastic wrap and freeze for up to 2 months. Thaw and frost before serving.
Recipe FAQs
1. Can I use frozen strawberries?
Yes, thaw them completely and pat them dry before using to avoid excess moisture.
2. How can I make the frosting more stable for hot weather?
Add 1-2 tbsp of cornstarch to the frosting or use shortening instead of butter for better stability.
3. Can I make mini strawberry cupcakes?
Absolutely! Reduce the baking time to 10-12 minutes and keep an eye on them.
4. Why did my cupcakes sink in the middle?
This could happen if you overmixed the batter, underbaked them, or opened the oven door too early.
Strawberry Cupcakes
Strawberry Cupcakes - Perfectly moist, packed with the sweet essence of strawberries, and topped with dreamy frosting, these cupcakes are a treat that’s impossible to resist.
Ingredients
For the Cupcakes:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ½ cup sour cream room temperature (120g)
- ½ cup whole milk room temperature (120ml)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup butter unsalted room temperature (227g)
- 1 ½ cups granulated sugar (300g)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 drop soft pink food coloring optional
- 1 cup fresh strawberries finely chopped (220g)
For the Strawberry Buttercream:
- 6 cups powdered sugar (720g)
- 6 tablespoons pureed fresh strawberries (about 6 large berries/ 90ml)
- 1 ½ cups unsalted butter room temperature (340g)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat to 350°F. Line two 12-cup muffin pans with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat softened butter until creamy. Add sugar and beat until fluffy (about 5 minutes).
- Add eggs one at a time, followed by vanilla. Alternate adding the dry mixture and the sour cream-milk mixture, mixing just until combined.
- Fold in chopped strawberries and a drop of food coloring for a pink hue.
- Divide batter evenly (about ¼ cup per liner). Bake one tray at a time for 20–25 minutes. Cool completely before frosting.
Buttercream Magic
- Beat softened butter and salt until pale and creamy.
- Gradually mix in powdered sugar and fresh strawberry puree. Add vanilla and whip until fluffy.
- Transfer frosting to a piping bag and frost cooled cupcakes. Add fresh strawberries on top for an elegant touch!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 408Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 136mgCarbohydrates 53gFiber 1gSugar 40gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Strawberry cupcakes are more than just a dessert—they’re a celebration of vibrant flavors and creativity in baking. Whether you stick to the classic recipe or experiment with fun variations, these cupcakes are sure to delight everyone who tries them. So, gather your ingredients, whip up a batch, and let the sweet aroma of strawberries fill your kitchen. Happy baking!
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