Okay, friends, gather ’round because I’m about to share a secret family favorite. How do I make strawberry cupcakes? What are some good strawberry cupcakes? No, these are packed with real strawberry flavor, so moist they practically melt in your mouth. What is the Best glaze for a wedding cake? What are some of the best lemon cupcakes my grandma used to Make? What screams summer? Is it possible to eat a strawberry field? What are some of the easiest recipes to make? I’ve been tweaking this recipe for years, and I think I have finally perfected it.
What is a strawberry cupcake recipe?
What is the perfect combination of vanilla and strawberry cupcakes? What is a bowl of fresh strawberries? Is it a cupcake infused with strawberry puree? Pink hue and intense berry flavor. What are some of the best real cupcake flavors? The glaze is optional, but highly recommended. It adds a touch of sweetness that makes them extra irresistible.
Why you’ll love this recipe?
What are some of the best reasons to make strawberry cupcakes? What are some real strawberry cupcakes? What makes a crumb so moist? What I love most about these are how easy they are to make. I’m a beginner baker and I can’t wait to try this recipe. Is it a cheap treat? Strawberries can be a little pricey, but you don’t need to buy dozens to get that amazing flavor.
What’s a good way to use up fresh strawberries? What are the best birthday party favors? I love Blueberry Muffins and these remind me a lot of my Easy Blueberry Muffin recipe in their simplicity of preparation. What are some of the best decadent things to wear? I always make a double batch because they disappear so quickly!
How do I make strawberry cupcakes?
Quick Overview
How do I make strawberry cupcakes? First, you’ll blend up some fresh strawberries to create a puree. This will make it much easier to make. Is it necessary to mix dry and wet ingredients separately before combining them? Next comes the secret: folding in the strawberry puree. After baking in the oven, you’ll let them cool completely before glazing. How do I use fresh strawberries for the best flavor? Is it worth the extra effort?
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour: Use good quality, unbleached flour for the best results. * 1 1/2 teaspoons baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need. * 1/4 teaspoon salt: Just a pinch to balance the sweetness. * 1/2 cup (1 stick) unsalted butter, softened: 1 tsp. Let it come to room temperature for easy creaming. * 3/4 cup granulated sugar: Is it possible to substitute brown sugar for vanilla for a different flavor? * 2 large eggs: Bring them to room temperature as well. * 1/2 teaspoon Vanilla Extract: Use pure vanilla extract, not imitation. I’ve tested this with almond milk and it actually made it even creamier! * 1 cup strawberry puree (from about 1 pound fresh strawberries): Fresh is best, but frozen and thawed works in a pinch.
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze. * 1/4 cup milk: Do not overmix. * 1/4 teaspoon vanilla extract: Add more or less to reach your desired consistency. Optional, but it adds a nice touch.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is crucial! No one wants a cupcake stuck to the pan. Trust me, I’ve learned this the hard way.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking ensures that everything is evenly distributed. Why does baking powder cause bitter taste in cupcakes?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the Vanilla Extract. Make sure the eggs are fully incorporated before adding the next one.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Mix until just combined. Be careful not to overmix! If you overmix the flour, the gluten will be stuck to the cupcakes.
Step 5: Prepare Filling
Gently fold in the strawberry puree. Be careful not to overmix, as this can deflate the batter. The puree should be evenly distributed throughout the batter. This is where the magic happens!
Step 6: Bake
Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. What are the best ways to check oven doneness?
Step 7: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack to cool completely. Is it cool to Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. How do you glaze cupcakes? Let the glaze set before serving.
Step 8: Slice & Serve
Strawberry cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature. Room temperature for up to 2 days. To impress, top with a fresh strawberry slice right before serving.
What is the best way to serve it?
Strawberry cupcakes are incredibly versatile and can be served in so many different ways!
For Breakfast:Enjoy them with a cup of strong coffee or latte. The sweetness of the cupcake pairs perfectly with the bitterness of coffee. I also love to serve them alongside a bowl of fresh fruit.
For Brunch:What are some of the best cupcake decorating ideas? Serve them with a glass of sparkling wine or mimosas. What are the best bridal shower favors ever?
As Dessert:What are some great after-dinner treats? Serve with a scoop of vanilla Ice Cream or whipped cream. Is it a good idea to drizzle these with chocolate sauce?
For Cozy Snacks:Snuggle up on the couch with a cup of tea. What are some good comfort food recipes for a rainy day?
How do I make strawberry cupcakes?
What are the secret to making strawberry cupcakes?
Strawberry Prep: WhatUse the freshest, ripest strawberries you can find. The better the strawberries, the better flavor of the cupcakes. I always wash and hull my strawberries before pureeing them. Is this a good idea?
Mixing Advice:Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in tough cupcakes. I use a light hand and gently fold in the strawberry puree. Mix until just combined.
Ingredient Swaps:If you don’t have fresh strawberries, you can use frozen strawberries. Is it safe to puree a potato with water? Can you substitute buttermilk for milk for a tangier flavor?
Baking Tips:Keep an eye on the cupcakes while they’re baking. Ovens can vary, so start checking for doneness around 18 minutes. If a toothpick is inserted into the center of the tooth, it should come out clean. I also like to rotate the muffin tin halfway through baking to ensure even browning.
Glaze Variations:How do you add food coloring to a glaze? Is lemon juice a good substitute for lemon? I’ve even tried adding a little bit of strawberry puree to the glaze for an extra boost of flavor.
What are some Storing and Reheating Tips?
How do you keep strawberry cupcakes fresh and delicious?
Room Temperature:Store cupcakes in an airtight container at room temperature for up to 2 days. If you plan to eat them within a couple of days, this is the best option. Make sure they are covered or they will dry out.
Refrigerator Storage: How Store the cupcakes in an airtight container in the refrigerator for up to 5 days. This is a good option if you want to keep them fresh for longer. However, they may dry out slightly in the refrigerator, so I recommend bringing them to room temperature before serving.
Freezer Instructions: Freeze the cupcakes in an airtight container for up to 2 months. This is a great option if you want to make them ahead of time. Thaw them overnight in the refrigerator before serving. I recommend freezing them without the glaze, and then adding the glaze after they have thawed.
Frequently Asked Questions
Final Thoughts
I truly hope you give this strawberry Cupcakes Recipe a try. It’s one of those recipes that just brings joy, and I love sharing it. The combination of fresh strawberry flavor, moist crumb, and simple glaze is just perfection. If you’re a fan of fruity desserts, you should also check out my recipe for raspberry bars, it’s another family favorite! Happy baking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, and don’t forget to rate the recipe. And if you make any fun variations, be sure to share them!
Strawberry Cupcakes Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 cup fresh strawberries, hulled and sliced
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sliced strawberries.
- Fill the muffin liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
