Description
Strawberry Cupcakes are a delightful treat bursting with fresh strawberry flavor. These cupcakes are soft, fluffy, and infused with real strawberries, making them a perfect choice for any occasion. The natural sweetness of the berries enhances the light, moist cake, while a luscious strawberry frosting adds the perfect finishing touch. Whether you’re baking for a party, a special celebration, or simply craving a fruity dessert, these cupcakes are sure to impress.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh strawberry puree (about 4–5 strawberries blended)
- ¼ cup buttermilk
For the Strawberry Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup fresh strawberry puree
- ½ teaspoon vanilla extract
- Pinch of salt
Ingredient Highlights
- Fresh Strawberries: These give the cupcakes and frosting a natural, fruity flavor and a beautiful pink hue.
- Butter: Provides richness and moisture, ensuring a tender crumb.
- Buttermilk: Adds a slight tang and helps create a light, fluffy texture.
- Powdered Sugar: Sweetens the frosting while keeping it smooth and creamy.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
- Add the Strawberry Puree: Stir in the fresh strawberry puree, blending it well with the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
Bake the Cupcakes:
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Strawberry Frosting:
- Beat the Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, mixing until well combined.
- Add Strawberry Puree: Stir in the fresh strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Frost the Cupcakes:
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spoon to frost each cupcake with the strawberry frosting.
- Garnish: Optionally, garnish with fresh strawberry slices or sprinkles for extra decoration.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g