Indulge in the delightful taste of fresh strawberries with these homemade strawberry cupcakes.
Bursting with sweet strawberry flavor and topped with a luscious strawberry buttercream frosting, these cupcakes are perfect for any occasion, from birthdays to bridal showers.
Enjoy the taste of summer all year round with these moist and flavorful treats.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup finely chopped strawberries
For the strawberry buttercream frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup finely chopped strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Mix until just combined.
Fold in the finely chopped strawberries until evenly distributed throughout the batter.
Fill each muffin cup about two-thirds full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
To make the strawberry buttercream frosting, beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the finely chopped strawberries, vanilla extract, and a pinch of salt, and continue beating until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them with the strawberry buttercream frosting.
Nutritional Facts
This strawberry cupcakes recipe yields approximately 12 cupcakes. Here are the nutritional facts per cupcake:
- Calories: 280
- Protein: 2g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 1g
- Sugars: 28g
- Sodium: 90mg
FAQ’s
Can I use frozen strawberries for the cupcakes and frosting?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw the strawberries and drain any excess liquid before using them in the recipe.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost them just before serving for the best taste and texture.
Can I use strawberry extract instead of fresh strawberries?
Yes, you can use strawberry extract for a more intense strawberry flavor. Start with 1/2 teaspoon of extract and adjust to taste.
Can I add food coloring to the frosting for a more vibrant color?
Yes, you can add a few drops of red food coloring to the frosting if you want a brighter pink color. Add the food coloring gradually until you achieve the desired shade.
Can I use this recipe to make a strawberry layer cake instead of cupcakes?
Yes, you can use the same batter to make a strawberry layer cake. Divide the batter evenly between two 9-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely before frosting.