There’s something irresistibly delightful about biting into a moist, fluffy strawberry cupcake topped with creamy frosting. Strawberry Cupcakes are not only perfect for spring and summer gatherings but also infuse a cheerful touch into any occasion. This recipe is sure to become a family favorite, bursting with fresh strawberry flavor and natural sweetness!
Growing up, every summer, my grandmother would invite me into her kitchen to help bake these heavenly strawberry cupcakes. It was our little tradition, as we picked fresh strawberries from her garden, laughing and savoring each sweet bite as we baked. These cupcakes hold fond memories of those summery afternoons and, to this day, recreate that comforting feeling every time I make them.
Why You’ll Love This Recipe
These strawberry cupcakes are incredibly moist, thanks to the fresh strawberry puree used in the batter. They are naturally flavored and colored, offering a beautiful pink hue without any artificial additives. With a creamy, luscious frosting, each bite is a delightful mix of tender cake and smooth topping. This recipe is straightforward, making it accessible for bakers of all skill levels. Plus, it’s a testament to how homemade treats can be both delicious and wholesome.
Ingredients Notes
For the best results, use fresh, ripe strawberries for the puree, as this will greatly enhance the flavor and color. If fresh strawberries aren’t available, frozen berries can be thawed and used. Substitute all-purpose flour with whole wheat flour to add a healthier twist, or use almond flour for a gluten-free option. Don’t skip on the vanilla extract, as it enhances the natural sweetness of strawberries.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. Begin by pureeing the strawberries in a blender until smooth. Measure out one cup of strawberry puree and set aside.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Step 3
Stir in the vanilla extract and the strawberry puree. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want the batter to be smooth and airy.
Step 5
Spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Storage Options
These cupcakes can be stored in an airtight container at room temperature for up to three days. For longer preservation, place them in the refrigerator for up to a week. To freeze, wrap each unfrosted cupcake in plastic wrap and store in a freezer bag for up to three months. When ready to enjoy, allow them to thaw in the refrigerator overnight and frost before serving.
Variations & Substitutions
For a zesty twist, add a teaspoon of lemon zest to the batter. For a vegan alternative, replace the eggs with flaxseed meal mixed with water and use dairy-free butter. If you prefer a nutty flavor, incorporate chopped almonds or pistachios into the batter.
Serving Suggestions
These strawberry cupcakes are a hit at birthday parties, bridal showers, or any outdoor gathering in spring and summer. Pair them with a refreshing glass of lemonade or serve them as part of an afternoon tea spread. Decorate with fresh strawberry slices or edible flowers for an elegant touch.
Frequently Asked Questions
Can I use a different fruit besides strawberries? Absolutely! This recipe is versatile. Substitute strawberries with blueberries, raspberries, or even a combination of berries. Just adjust the sugar slightly to taste, as different fruits have varying levels of sweetness.
How can I make the frosting pink without artificial coloring? Use additional strawberry puree or juice to naturally tint the frosting pink. Ensure you add these in small increments to prevent the frosting from becoming too runny.
Are these cupcakes suitable for freezing? Yes, but it’s best to freeze them unfrosted. Once they’re baked and cooled, wrap them individually and store in an airtight container or freezer bag. Frost them fresh once thawed for best taste and texture.
Strawberry Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup butter softened
- 2 eggs
- 1 cup fresh strawberries pureed
- 2 tsp baking powder
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition.
- Mix in the strawberry puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
