There’s something utterly irresistible about the combination of fresh strawberries and soft, fluffy cupcakes. This delightful recipe for strawberry cupcakes captures the essence of seasonal fruits, creating a perfect treat for any occasion. Bursting with flavor and topped with a luscious strawberry frosting, these cupcakes are destined to be a hit whether served at a party or just as a special homemade dessert.
I remember the first time I baked these delicious cupcakes; it was a sunny Saturday afternoon. My kitchen was filled with the sweet aroma of fresh strawberries and vanilla, reminiscent of baking sessions with my grandmother. She had always insisted on using fresh ingredients, and this recipe is a tribute to her insistence on quality and flavor. Each bite takes me back to those cherished afternoons spent experimenting with baking in her warm, inviting kitchen.
Why You’ll Love This Recipe
- Fresh Flavor: The use of real strawberries imparts a vibrant and natural taste that’s hard to beat.
- Easy to Make: This recipe is straightforward and doesn’t require any specialist equipment or techniques.
- Visually Stunning: With a lovely pink frosting and chunks of strawberries inside, these cupcakes look as good as they taste.
Ingredients Notes
You’ll need fresh strawberries, flour, sugar, eggs, butter, vanilla extract, and baking powder. Fresh strawberries are the highlight of this recipe, providing both sweet and tangy notes. You can substitute with frozen strawberries if fresh aren’t available, just make sure to thaw and drain them well.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. This ensures even cooking and easy cleanup.
Step 2
In a large bowl, beat together butter and sugar until light and fluffy. This will give your cupcakes a light texture.
Step 3
Add in the eggs one at a time, followed by the vanilla extract, and mix well until fully combined. Make sure your ingredients are at room temperature for best consistency.
Step 4
Gradually add the flour and baking powder to the mixture, alternating with milk, and gently fold in chopped strawberries for that burst of flavor in every bite.
Step 5
Spoon the batter into prepared cupcake liners and bake for 18-20 minutes. Allow them to cool before frosting with your strawberry buttercream frosting.
Storage Options
Store these cupcakes in an airtight container at room temperature for up to two days. To freeze, place unfrosted cupcakes in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator and frost before serving. Reheat them briefly in the oven to restore freshness.
Variations & Substitutions
For a healthier twist, you can use whole wheat flour instead of all-purpose flour. If you prefer a less sweet option, consider using dark chocolate chips instead of strawberries for a different flavor profile. For those with dietary restrictions, substitute butter with coconut oil and use a non-dairy milk alternative.
Serving Suggestions
- Occasions: Perfect for birthday parties, family gatherings, or as a picnic treat.
- Pairings: Serve with a scoop of vanilla ice cream or a glass of chilled lemonade for a refreshing combination.
- Presentation: Top with a fresh strawberry slice for an added touch of elegance.
Frequently Asked Questions
Can I use frozen strawberries in this recipe? Yes, you can use frozen strawberries. Just make sure to thaw and drain the excess liquid before adding them to the batter. This prevents the cupcakes from becoming too moist.
What is the secret to fluffy cupcakes? Beating the butter and sugar until light and fluffy is essential. It incorporates air into the batter, which helps create a tender and airy texture in the finished cupcakes. Also, ensure your baking powder is fresh for the best results.
Can I make vegan strawberry cupcakes? Absolutely! Replace the eggs with your favorite vegan egg substitute, use a non-dairy milk such as almond or oat milk, and substitute the butter with a plant-based alternative. The texture may vary slightly, but they’ll still be delicious.
These strawberry cupcakes are a delightful, fruity treat that’s sure to brighten anyone’s day. With the perfect balance of sweetness and freshness, they are a favorite in my home, and I hope they become one in yours too. Happy baking!
strawberry cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.5 cup milk at room temperature
- 1 cup fresh strawberries diced
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet mixture alternately with the milk. Mix until just combined.
- Gently fold in the diced strawberries.
- Fill the cupcake liners two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
