Strawberry Cupcakes

There’s something magical about the transition from winter to spring, especially when it comes to baking. The moment I spotted the first ripe strawberries at my local market, it was as if an idea blossomed in my mind: Strawberry Cupcakes! These cupcakes are not just treats; they’re a celebration of the season’s fresh flavors and vibrant colors. As the sun begins to shine a little brighter, I find myself craving these delightful little cakes that bring the taste of spring to every bite.

One afternoon, I decided to whip up a batch for a small gathering of friends. As I mixed the ingredients together, the sweet, fruity aroma filled my kitchen, luring even my cat into the room. Everyone knows that the key to a good cupcake is not just the ingredients but the love that goes into making them. I carefully folded in the fresh strawberries, knowing that each bite would burst with sweetness. My friends were in for a treat!

These cupcakes are a perfect blend of moist cake and luscious frosting, making them an ideal dessert for any occasion. The joy on my friends’ faces as they took their first bites was priceless. Each cupcake was topped with a fluffy strawberry buttercream that danced on the palate. With every cupcake devoured, I couldn’t help but smile, knowing I had created something special. So, whether you’re hosting a spring picnic or just looking to indulge your sweet tooth, these Strawberry Cupcakes are sure to impress!

What You Need for Strawberry Cupcakes

Creating delicious Strawberry Cupcakes starts with some high-quality ingredients. Each component plays a vital role in achieving the perfect flavor and texture. The freshness of the strawberries combined with the richness of the butter creates a cupcake that is both moist and flavorful. Let’s gather our key players!

• ½ cup whole milk – Adds moisture and richness to the batter.
• ½ cup vegetable oil – Ensures the cupcakes remain tender.
• 2 large eggs – Acts as a binding agent and contributes to the structure.
• 1 teaspoon pure vanilla extract – Enhances the flavor profile.
• 1 cup granulated sugar – Sweetens the cupcakes beautifully.
• 1½ cups all-purpose flour – Forms the base of the batter.
• 1 teaspoon baking powder – Helps the cupcakes rise.
• ¼ teaspoon Morton kosher salt – Balances the sweetness.
• 1¼ cups finely diced fresh strawberries – Adds vibrant flavor and moisture.
• 2 cups diced fresh strawberries – More strawberries to fold into the batter for delightful bursts.
• 2 tablespoons freshly squeezed lemon juice – Brightens the flavor.
• ½ cup unsalted butter, softened – Key component for the buttercream frosting.
• 5 cups powdered sugar – Creates the sweet, fluffy frosting.
• 1 teaspoon pure vanilla extract – Adds depth to the buttercream.

Making This Strawberry Cupcakes

Let’s dive into the process of creating these delicious Strawberry Cupcakes. It’s a fun and straightforward endeavor that combines mixing, baking, and frosting into an enjoyable experience. Trust me, once you start, you’ll love the aroma that fills your kitchen!

1. Begin by preheating your oven to 350° F. This is crucial for achieving that perfect rise in your cupcakes. Don’t forget to line a regular muffin tin with paper liners to prevent sticking.
2. In a large bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract. Mix well until everything is well combined and smooth.
3. Add in the granulated sugar and continue to whisk until it’s fully dissolved into the mixture, creating a sweet base for your cupcakes.
4. Next, gently fold in the flour, baking powder, and salt. Be careful not to over-mix; you want to combine until just no large lumps remain. This ensures your cupcakes stay light and fluffy.
5. Now, it’s time for the stars of the show. Gently fold the diced fresh strawberries into the batter, ensuring they’re evenly distributed for bursts of flavor in every bite.
6. Carefully divide the batter evenly among the 12 muffin wells. Use an ice cream scoop for ease and to keep it tidy!
7. Pop the tin into your preheated oven and bake for 18 to 20 minutes. A toothpick inserted into the center should come out just clean — that’s when you know they’re done!
8. Once baked, remove the cupcakes and place them on a wire rack to cool for 10 minutes. After that, take them out of the pan and let them cool completely before frosting.
9. While the cupcakes cool, prepare the strawberry puree. Place the strawberries and lemon juice in a food processor and pulse until smooth. Strain this mixture through a fine mesh sieve to get rid of the seeds, leaving you with a silky puree.
10. In a stand mixer, add the softened butter and beat on medium-high until smooth. Gradually mix in the powdered sugar until fully incorporated.
11. Once combined, add the strawberry puree and vanilla extract to the mixture. Turn the mixer to high speed and beat for 1 to 2 minutes until light and fluffy. If you prefer a sweeter frosting, feel free to add more powdered sugar gradually.
12. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired. You can get creative with the design or just use a simple offset spatula for a rustic look.

Ways to Adapt This Recipe

If you’re looking to experiment with your Strawberry Cupcakes, here are some fun ideas to consider:

• Storage: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days to keep them fresh.
• Freezing: You can freeze unfrosted cupcakes for up to 3 months. Just thaw and frost when you’re ready to enjoy them!
• Variations: Try adding a dash of lemon zest to the batter for a zesty kick or mix in chocolate chips for a decadent twist.
• Frosting Options: Experiment with different frosting flavors like cream cheese or whipped cream for a unique taste.
• Serving Suggestions: These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Serving Ideas for Strawberry Cupcakes

When it comes to serving Strawberry Cupcakes, the possibilities are endless! Here are some ideas to elevate your serving experience:

• Brunch Delight: Serve these cupcakes at a spring brunch alongside fresh fruit and coffee for a delightful treat.
• Picnic Treats: Pack them up for a picnic in the park, where they’ll add a sweet touch to your outdoor spread.
• Birthday Parties: These cupcakes make an excellent addition to birthday parties, adding a splash of color and flavor to the dessert table.
• Spring Celebrations: Perfect for Easter or spring celebrations, these cupcakes reflect the season’s spirit with their vibrant colors and flavors.
• Sharing is Caring: Consider giving a batch of these cupcakes to neighbors or friends. They’re perfect gifts that spread joy and sweetness.
• Storing Leftovers: If you have any leftovers, ensure they are sealed in an airtight container to maintain freshness for as long as possible.

FAQ

Conclusion

These Strawberry Cupcakes are truly a delightful treat that captures the essence of spring. With their moist texture and fruity flavor, they’re perfect for any occasion, whether you’re celebrating with friends or enjoying a quiet afternoon treat. I encourage you to try this recipe and share the joy of homemade cupcakes with your loved ones. Trust me, once you take that first bite, you’ll be hooked!

Strawberry Cupcakes

The ultimate spring treat, Strawberry Cupcakes are moist, flavorful, and topped with a luscious strawberry buttercream frosting. Perfect for any gathering, these easy-to-make cupcakes will satisfy your sweet cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine American

Servings 12 cupcakes

Calories 240 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Oven
• Cutting Board
• Mixing Bowl
• Baking Sheet

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

Instructions

 

• Preheat oven to 350° F and line a regular muffin tin with paper liners.
• In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. Add the sugar and whisk to combine.
• Next, add the flour, baking powder, and salt. Mix just until no large lumps of flour remain.
• Gently fold in the diced strawberries.
• Divide the batter evenly between the 12 muffin wells.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out just clean.
• Remove the cupcakes to a wire rack and let cool for 10 minutes. Then remove cupcakes from the pan and let cool completely before frosting.
• Place strawberries and lemon juice in a food processor and pulse until they form a smooth puree, about 1 minute.
• Strain the strawberry sauce through a fine mesh sieve, extracting as much liquid as possible. Discard the seeds.
• Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the butter is very smooth, about 30 seconds.
• With the mixer on low speed, slowly mix in the powdered sugar.
• Once all of the powdered sugar has been incorporated, add the smooth strawberry puree and vanilla extract.
• Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is very light and fluffy, scraping down the bowl as needed.
• Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired.

Notes

• Store: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.

Keyword Easy Cupcakes, Fresh Strawberry Dessert, Spring Baking, Strawberry Cupcake Recipe

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!