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!
