Fresh strawberry cupcakes are the perfect treat for any occasion. Whether you’re celebrating a birthday, enjoying a family gathering, or simply indulging in something sweet, these cupcakes offer a delightful combination of light, fluffy cake with the vibrant flavor of fresh strawberries. The delicate sweetness of the strawberries pairs wonderfully with the soft, moist texture of the cake, making these cupcakes a crowd-pleaser. What makes them even more special is the addition of a fresh strawberry frosting, giving the cupcakes an extra burst of flavor and a beautiful pink hue.
Making fresh strawberry cupcakes at home allows you to control the quality of the ingredients and ensure that each bite is packed with natural flavor. Plus, the process is surprisingly easy, requiring only a few simple ingredients and minimal preparation time. Whether you’re an experienced baker or a beginner, this recipe is sure to impress.
In this guide, we’ll take you through the step-by-step process of making these delicious cupcakes, from gathering the ingredients to baking and decorating. Along the way, we’ll also share some tips and tricks to ensure that your cupcakes come out perfectly every time. Plus, we’ll answer some frequently asked questions and provide suggestions for making the recipe your own.
Ingredients
To make these fresh strawberry cupcakes, you’ll need the following ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, pureed
- ¼ cup whole milk
- For the strawberry frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- ¼ cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Preparation
Making these fresh strawberry cupcakes is simple and straightforward. Follow these steps to create the perfect batch:
- Preheat the oven: Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This will help prevent the cupcakes from sticking and make cleanup easier.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate the strawberries: Puree your fresh strawberries in a blender or food processor until smooth. Add half of the pureed strawberries to the batter and mix well.
- Combine the wet and dry ingredients: Add the flour mixture in three parts, alternating with the milk. Start with the flour mixture, then add some milk, mixing until just combined. Continue this process until all of the ingredients are incorporated.
- Fill the cupcake liners: Divide the batter evenly between the cupcake liners, filling each about 2/3 of the way full.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: While the cupcakes cool, prepare the strawberry frosting. Beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, one cup at a time, until fully incorporated. Add the pureed strawberries, heavy cream, and vanilla extract, then beat until the frosting is smooth and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled, use a piping bag or spatula to generously frost each cupcake with the strawberry frosting. You can add extra strawberry slices on top for decoration if desired.
Mistakes to Avoid
Baking strawberry cupcakes is relatively simple, but there are a few common mistakes that can affect the final result. Here are some tips to ensure your cupcakes come out perfectly every time:
- Overmixing the batter: One of the biggest mistakes people make when baking cupcakes is overmixing the batter. Overmixing can lead to dense, tough cupcakes. Mix the ingredients just until they are combined for light and fluffy cupcakes.
- Not using ripe strawberries: The flavor of your cupcakes depends heavily on the quality of the strawberries you use. Be sure to use fresh, ripe strawberries for the best flavor. Overripe or under-ripe strawberries can impact the texture and sweetness of the cupcakes.
- Not letting the cupcakes cool completely before frosting: Frosting warm cupcakes can cause the frosting to melt, making it runny and difficult to work with. Always allow the cupcakes to cool completely before frosting them to ensure the best texture and appearance.
- Using cold butter: When making the frosting, ensure that the butter is softened to room temperature. Cold butter will make it difficult to achieve a smooth, creamy frosting, and it can cause the frosting to become lumpy.
- Not measuring ingredients properly: Accurate measurements are crucial in baking. If you don’t measure your ingredients correctly, you might end up with cupcakes that are too dry or too wet. Use measuring cups and spoons for the best results, and make sure to level off dry ingredients.
Ingredient Alternatives
While the recipe for fresh strawberry cupcakes is designed to create a delicious, strawberry-packed treat, you can make several substitutions based on your preferences or dietary needs. Here are some ingredient alternatives to consider:
- Flour: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is designed for baking, as it will help maintain the proper texture of the cupcakes. Alternatively, you can use almond flour for a slightly denser texture with a nutty flavor.
- Butter: For a dairy-free version, substitute the unsalted butter with a plant-based butter or coconut oil. Both options will work well in the cupcakes and frosting, providing a similar texture and flavor.
- Sugar: If you’re aiming for a lower-sugar recipe, you can substitute granulated sugar with coconut sugar, honey, or maple syrup. Keep in mind that these alternatives may slightly alter the flavor and texture of the cupcakes, so it’s important to experiment to find the best balance.
- Eggs: For an egg-free version, you can use a flaxseed egg or chia egg. To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. This will work as a binding agent in the cupcakes.
- Milk: If you’re looking for a dairy-free alternative to whole milk, you can use almond milk, oat milk, or coconut milk. These plant-based milks will not only make the recipe dairy-free but will also add a unique flavor to the cupcakes.
- Fresh Strawberries: While fresh strawberries are ideal for both the cupcake batter and frosting, you can substitute with frozen strawberries in a pinch. Just be sure to thaw and drain them thoroughly before use to prevent excess moisture from affecting the texture of your cupcakes.
Tips and Tricks
To ensure that your fresh strawberry cupcakes turn out perfect every time, here are some useful tips and tricks:
- Use a cookie scoop: To ensure that each cupcake is evenly sized, use a cookie scoop to divide the batter between the cupcake liners. This will help them bake evenly and look uniform when finished.
- Don’t skip sifting the dry ingredients: Sifting the flour, baking powder, and salt helps prevent clumps in the batter and ensures an even distribution of the leavening agents. This results in a lighter and fluffier cupcake.
- Use room temperature ingredients: For the best texture and consistency, make sure your butter, eggs, and milk are at room temperature before mixing. Cold ingredients can cause the batter to seize up, resulting in uneven mixing.
- Add a touch of lemon zest: For an extra layer of flavor, try adding a small amount of lemon zest to the cupcake batter. The citrusy notes will complement the strawberries and brighten the overall taste of the cupcakes.
- Pipe the frosting for a professional finish: If you want to achieve a smooth, decorative frosting swirl, use a piping bag fitted with a star tip. Hold the bag at the center of the cupcake and slowly squeeze while rotating the bag in a circular motion to create a perfect swirl.
- Top with fresh fruit or sprinkles: For an added touch of flair, you can top the frosted cupcakes with extra fresh strawberry slices, edible flowers, or colorful sprinkles. This will enhance the visual appeal of your cupcakes and make them even more inviting.
- Store properly: If you have leftover cupcakes, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week. Make sure the cupcakes are fully cooled before storing them to prevent condensation from forming.
Suggestions
There are countless ways to customize these fresh strawberry cupcakes to make them your own. Here are some fun suggestions for tweaking the recipe or serving the cupcakes in different ways:
- Make a strawberry shortcake version: Turn these cupcakes into a strawberry shortcake by adding whipped cream in between the layers of the cupcake and frosting. Top with extra strawberries for a classic touch.
- Add chocolate chips: If you’re a fan of chocolate and strawberries, try folding a handful of mini chocolate chips into the batter before baking. This will give the cupcakes a delicious chocolatey surprise in every bite.
- Create a layered cupcake cake: If you’re celebrating a special occasion, consider baking these cupcakes in a round cake pan and frosting them to create a layered cupcake cake. This can be a fun alternative to traditional cakes and is perfect for a more casual celebration.
- Fill with strawberry jam: For a burst of strawberry flavor in every bite, try filling the center of each cupcake with homemade or store-bought strawberry jam. Use a piping bag to inject the jam into the center before frosting the cupcakes.
- Experiment with different frostings: While the strawberry frosting is a great choice, you can also try pairing these cupcakes with other frosting flavors. Cream cheese frosting, vanilla buttercream, or even a tangy lemon frosting would all be wonderful options to complement the strawberries.
- Turn them into mini cupcakes: For a bite-sized version, use a mini muffin tin and reduce the baking time. Mini strawberry cupcakes make for a perfect party treat and are easy to share.
- Make them into cupcakes for other fruits: If you’re not a fan of strawberries, you can easily substitute them with other fresh fruits like raspberries, blueberries, or peaches. Simply follow the same steps and adjust the fruit accordingly.
FAQ
- Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries if fresh ones are unavailable. Be sure to thaw and drain the strawberries to remove excess moisture before using them in the batter and frosting.
- How do I store leftover cupcakes? Store any leftover cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to store them for longer, refrigerate them for up to a week. Ensure that they are completely cool before storing them.
- Can I make these cupcakes in advance? Yes, you can bake the cupcakes and store them in an airtight container for up to 2-3 days. The frosting can be made ahead of time as well, but be sure to store it in the refrigerator. Before frosting the cupcakes, allow both the cupcakes and frosting to come to room temperature.
- Can I freeze the cupcakes? Yes, you can freeze the cupcakes. Allow them to cool completely, then place them in an airtight container or a zip-top freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature before frosting and serving.
- Can I use a different frosting for these cupcakes? Absolutely! While strawberry frosting pairs perfectly with these cupcakes, you can substitute with vanilla buttercream, cream cheese frosting, or even chocolate frosting. The flavor combinations are endless.
- Can I make these cupcakes without eggs? Yes, you can make egg-free strawberry cupcakes by substituting the eggs with flaxseed or chia eggs. For each egg, mix 1 tablespoon of ground flaxseed (or chia seeds) with 3 tablespoons of water and let it sit until it thickens.
Conclusion
Fresh strawberry cupcakes are a delightful treat that combines the sweetness of ripe strawberries with the light, fluffy texture of a perfectly baked cupcake. With a few simple ingredients and some easy steps, you can create a delicious dessert that’s perfect for any occasion, from casual family gatherings to more formal celebrations. These cupcakes are versatile, and you can customize them with various frosting options, fillings, and even toppings to suit your preferences.
By following the tips and tricks provided, such as using ripe strawberries, not overmixing the batter, and allowing the cupcakes to cool completely before frosting, you’ll be able to achieve the perfect cupcake every time. Whether you stick to the traditional strawberry frosting or get creative with ingredient alternatives, these cupcakes will undoubtedly be a hit with anyone who tries them.
So, grab some fresh strawberries, gather your ingredients, and start baking these irresistible strawberry cupcakes that are sure to put a smile on your face and delight your friends and family. Enjoy the process, and most importantly, enjoy the sweet results
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Fresh Strawberry Cupcakes: A Sweet and Fluffy Treat
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, at room temperature
- 1 cup fresh strawberries, diced
- 1 tablespoon all-purpose flour (for tossing the strawberries)
- 1 ½ cups powdered sugar (for frosting)
- ¼ cup unsalted butter, at room temperature (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (for frosting)
- Optional: Fresh strawberry slices for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the strawberries: In a small bowl, toss the diced strawberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the cupcakes while baking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in the vanilla extract.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fold in the strawberries: Gently fold the flour-coated diced strawberries into the batter using a spatula.
- Fill the cupcake liners: Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake the cupcakes: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: While the cupcakes cool, beat the softened butter and powdered sugar together in a medium bowl until smooth and fluffy. Add the vanilla extract and 1 tablespoon of milk at a time, mixing until the frosting reaches your desired consistency.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the strawberry frosting using a piping bag or an offset spatula.
- Decorate: Optionally, top each cupcake with a fresh strawberry slice for added decoration.
- Serve: Enjoy your delicious, fresh strawberry cupcakes!