Name: Strawberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: ½ cup whole milk; ½ cup vegetable oil; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup granulated sugar; 1½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon Morton kosher salt; 1¼ cups finely diced fresh strawberries; 2 cups diced fresh strawberries; 2 tablespoons freshly squeezed lemon juice; ½ cup unsalted butter softened; 5 cups powdered sugar; 1 teaspoon pure vanilla extract

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There’s something utterly charming about the sweet aroma of baking filling the kitchen, especially when it comes to Strawberry Cupcakes. A few weekends ago, I found myself with an abundance of fresh strawberries, the kind that whispers for attention. I decided that these lovely fruits deserved to be transformed into a delightful treat. As I measured, mixed, and folded in the ingredients, the excitement grew. I could already envision friends savoring these light, fluffy cupcakes topped with a creamy strawberry buttercream. The joy of sharing this deliciousness made the whole process worthwhile, and I can’t wait for you to experience it too!

Recipe Snapshot

Total Time:
45 mins

Prep Time:
25 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
15 g

Tools Used:
Food Processor, Oven, Baking Sheet, Frying Pan, Cutting Board, Whisk, Mixing Bowl

Why This Strawberry Cupcakes Stands Out

They’re Perfect for Any Occasion

Whether it’s a birthday celebration, a casual brunch, or just a Sunday treat, Strawberry Cupcakes are incredibly versatile. Their bright and cheerful appearance instantly lifts spirits and makes them a go-to dessert for nearly any gathering.

Fresh Ingredients Shine Through

One of the hallmarks of a great cupcake is the quality of its ingredients. The combination of fresh strawberries and butter creates a moist, flavorful base that’s hard to resist. Plus, who can say no to the tangy freshness of strawberries in every bite?

Easy to Make

If you’re apprehensive about baking, fear not. This recipe for Strawberry Cupcakes is straightforward and forgiving. Even if you make a mistake, the result is likely to be delicious. The joy of mixing and baking is all part of the fun, so embrace it!

Kid-Friendly Fun

These cupcakes are perfect for baking with kids. From measuring ingredients to decorating with frosting, it’s a fantastic way to spend quality time together. They’ll love watching the cupcakes rise in the oven and, of course, devouring the final product!

A Beautiful Presentation

Who doesn’t love a beautifully frosted cupcake? Topping these Strawberry Cupcakes with a light strawberry buttercream is where the magic happens. A sprinkle of real strawberry pieces on top adds a special touch that makes them look as good as they taste!

Deliciously Versatile

Feel free to experiment! You can adapt this Strawberry Cupcakes recipe by adding different flavors or toppings. Imagine lemon zest in the batter or a different type of frosting! The base recipe is a canvas for your baking creativity.

Ingredients Overview for Strawberry Cupcakes

Baking is truly an art, and the ingredients for these Strawberry Cupcakes play a key role in crafting that masterpiece. Each component contributes to the final creation, from the sweetness of sugar to the richness of butter. The combination of all-purpose flour, fresh strawberries, and a touch of lemon juice creates a harmonious balance of flavors that makes each bite unforgettable.

½ cup whole milk: Adds moisture and richness, ensuring the cupcakes remain soft and tender.
½ cup vegetable oil: Keeps the cupcakes moist and gives a lovely texture.
2 large eggs: Essential for binding the ingredients together while adding richness.
1 teaspoon pure vanilla extract: Enhances the overall flavor profile.
1 cup granulated sugar: Provides sweetness that complements the strawberries perfectly.
1½ cups all-purpose flour: The base of the cupcake, giving it structure.
1 teaspoon baking powder: Helps the cupcakes rise and become fluffy.
¼ teaspoon Morton kosher salt: Balances the sweetness and enhances flavors.
1¼ cups finely diced fresh strawberries: The star ingredient that gives these cupcakes their delightful flavor.
2 cups diced fresh strawberries: More strawberries for a burst of fruitiness.
2 tablespoons freshly squeezed lemon juice: Brightens the flavor profile of the cupcakes.
½ cup unsalted butter softened: Adds richness and creates a creamy frosting.
5 cups powdered sugar: Sweetens the frosting and gives it a light texture.
1 teaspoon pure vanilla extract: Again, for that lovely flavor in the frosting.

Step by Step Guide for Strawberry Cupcakes

Baking these Strawberry Cupcakes is a journey filled with delightful moments. I promise, once you start, the smell of fresh strawberries and sugar will keep you going! Let’s dive into the process step-by-step.

Preheat your oven to 350° F and line a regular muffin tin with paper liners. This ensures your cupcakes don’t stick and makes cleanup a breeze. As the oven warms, you can prepare your batter.
In a large mixing bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract. Combine them thoroughly until the mixture looks smooth and well-blended. The oil and milk will create a rich base for your cupcakes.
Next, add the granulated sugar to your wet ingredients and whisk until it’s fully incorporated. You should have a shiny mixture that looks enticing. This is where the sweetness of your Strawberry Cupcakes starts to come alive!
Now it’s time to add the dry ingredients. Gently mix in the all-purpose flour, baking powder, and kosher salt. Blend until no large lumps remain, but be cautious not to over-mix. You want a light and airy batter for the best cupcakes.
Once your batter is ready, gently fold in the finely diced fresh strawberries. Use a spatula to make sure they are evenly distributed throughout the batter. The strawberries will provide bursts of flavor in every bite!
Divide the batter evenly between the 12 muffin wells. You can use an ice cream scoop or spoon for uniformity. Each well should be about two-thirds full to allow for rising.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes; over-baking can lead to dryness. You want them to be lightly golden on top.
After baking, remove the cupcakes from the oven and transfer them to a wire rack. Allow them to cool for about 10 minutes. This step is crucial to prevent sogginess.
Once they’re cool enough to handle, carefully remove the cupcakes from the tin and let them cool completely on the wire rack. Patience is key here; you want them to be fully cooled before frosting.
While the cupcakes are cooling, prepare the frosting. In a food processor, combine the remaining strawberries and lemon juice and pulse until they form a smooth puree. This fruity addition will make your frosting shine!
Next, strain the strawberry sauce through a fine mesh sieve to extract as much liquid as possible. This step is essential to ensure your frosting isn’t too runny. Discard any solids left behind in the sieve.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until it’s very smooth. This should take about 30 seconds. The butter creates a rich base for your frosting.
With the mixer on low speed, slowly mix in the powdered sugar until fully incorporated. This will take a few minutes. If you want a sweeter frosting, you can always add more powdered sugar later!
Once all the powdered sugar is mixed in, add the smooth strawberry puree and the vanilla extract. Increase the mixer speed to high and beat for 1 to 2 minutes until your frosting is light and fluffy, scraping down the bowl as needed.
Now it’s time to frost your cooled cupcakes. You can use a piping bag for a fancy look or simply spread the frosting with an offset spatula. Add additional strawberry pieces on top for a beautiful finish!

Things Worth Knowing

Use Room Temperature Ingredients: It’s best to have your eggs and butter at room temperature before mixing. This will ensure a better emulsion and a more uniform texture.
Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to tough cupcakes.
Check for Doneness: Use a toothpick to test for doneness. If it comes out clean or with a few crumbs attached, they’re ready!
Cool Completely: Ensure the cupcakes are completely cool before frosting; otherwise, the frosting will melt.

Make It Your Own

Baking is a personal journey, and your Strawberry Cupcakes can reflect your unique style! Here are some tips to make them your own:

Add Zest: Consider adding some lemon or lime zest to the batter for an extra citrusy twist that complements the strawberries beautifully.
Try Different Frostings: Experiment with different flavors of frosting, such as cream cheese or chocolate, to create a unique flavor profile.
Storage: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. They’ll stay fresh and delicious!
Freezing: You can freeze the cupcakes without frosting. Wrap them tightly and store them in a freezer-safe container for up to three months. Just thaw and frost when you’re ready to indulge!
Variations: Consider adding a chocolate ganache drizzle or a sprinkle of crushed nuts on top for added texture.

What to Serve Alongside Strawberry Cupcakes

Fresh Fruits: Pair your cupcakes with a selection of fresh fruits like berries or a fruit salad for a refreshing touch.
Ice Cream: Serve alongside a scoop of vanilla or strawberry ice cream for a delightful dessert experience.
Tea or Coffee: Enjoy with a cup of your favorite tea or coffee for a perfect afternoon treat.
Picnic Treat: These cupcakes are great for picnics or outdoor gatherings. They’re portable and delightful!
Brunch Delight: Incorporate them into a brunch menu alongside savory dishes like quiche or a breakfast casserole.
Festive Occasions: Perfect for celebrations; consider serving them at birthdays, weddings, or holiday gatherings!

FAQ

Yes, you can use frozen strawberries, but for the best results, make sure to thaw and drain them before adding them to the batter. This prevents excess moisture, which could affect the texture of your cupcakes. Fresh strawberries are ideal, but frozen ones work well in a pinch!

If you find your frosting too sweet, consider adding a pinch of salt or a squeeze of lemon juice. Both can help balance the sweetness and enhance the flavor. Another option is to reduce the amount of powdered sugar and replace some with cream cheese for a tangy twist!

Absolutely! You can make the cupcakes a day or two in advance. Just store them in an airtight container at room temperature. Wait to frost them until you’re ready to serve; this keeps the frosting fresh and prevents it from melting. They make for a wonderful treat anytime!

Store any leftover cupcakes in an airtight container in the fridge for up to three days. Keeping them sealed helps maintain their moisture and flavor. If you’d like to keep them longer, you can freeze them without frosting!

Conclusion

These Strawberry Cupcakes are a sweet delight, perfect for any occasion. Their light, fluffy texture combined with fresh strawberry flavor is simply irresistible. I encourage you to give this recipe a try and experience the joy of baking and sharing these treats with others. You’ll be amazed at how quickly they disappear!