What are some of the best strawberry cupcakes? I want to impress without spending all day in the kitchen. They’re my go-to. Imagine eating a light, fluffy cupcake, only to be met with an explosion of sweet, tangy strawberry. Is there a party in Your mouth? Honestly, they remind me of those Strawberry Shortcake Ice Cream bars I loved as a kid, but, I’m not sure what they are. Is cupcakes fun to make? Is it the ultimate upgrade and always disappears in a flash whenever I bake them?
What is a strawberry surprise cupcake?
Strawberry Surprise Cupcakes are exactly what they sound like: delicious cupcakes with a hidden strawberry treasure inside! Think of it as taking your regular cupcake recipe and giving it a serious flavor boost. It’s essentially a vanilla (or any flavor, really – I’ve done lemon before!) cupcake with a pocket of sweet, macerated strawberries tucked into the middle, all topped off with a luscious glaze. The “surprise” element makes them so much fun, and it’s a delightful alternative to just slapping some frosting on top. My grandma used to make something similar with jam, and this recipe is my little twist on that classic!
Why I love this recipe?
Where do I start? Why am I obsessed with Strawberry Cupcakes?
- Flavor explosion: WhatThe combination of the fluffy cupcake, sweet strawberry filling, and that tangy glaze is just perfect. What are some of the best strawberries in the world?
- Ridiculously easyDon’t let the “surprise” part scare you. This recipe is surprisingly simple, even for a beginner baker. I’ve taught my niece to make these, and she’s only ten!
- Budget-friendly:What are some common ingredients that are affordable? What are some of the things you have in your pantry? What are some ways to save money by using seasonal strawberries?
- Versatile: You can easily customize these to your liking. Use different flavored extracts in the batter, try a different glaze, or even add some chocolate chips to the filling. The possibilities are endless!
What I love most about this recipe, though, is how happy it makes people. There’s just something about biting into a cupcake and discovering that hidden strawberry center that brings a smile to everyone’s face. It’s the perfect way to brighten up a gloomy day or celebrate a special occasion. These are seriously even better than store-bought – you just can’t beat homemade, especially when it’s bursting with fresh strawberry flavor.
How do I make strawberry cupcakes?
Quick Overview
Making these Strawberry Surprise Cupcakes is a breeze, I promise! First, you’ll whip up a simple cupcake batter. While that’s happening, macerate some juicy strawberries in a little sugar to create the flavorful filling. Then, fill your cupcake liners, create a little well in the center, spoon in the strawberry mixture, and bake until golden brown. Once they’re cool, drizzle with a simple glaze, and you’re ready to enjoy! The best part? It’s all easier than it sounds and that strawberry surprise is guaranteed to wow.
Ingredients
For the Main Batter: How do you get the
- 1 12 cups all-purpose flour: I prefer unbleached for a slightly nutty flavor.
- 1 12 teaspoons baking powder: Make sure it’s fresh! Old baking will not give you that nice rise.
- 12 teaspoon salt: Balances the sweetness and enhances flavors.
- ½ cup (1 stick) unsalted butter, softened: Ensure it’s *softened*, not melted. It makes a big difference in texture.
- 34 cup granulated sugar: Adds sweetness and helps create tender crumb.
- 2 large eggs: Adds richness and structure.
- 12 cup milk: I’ve even used almond milk, and it worked great!
- 1 teaspoon Vanilla Extract: Adds that classic vanilla flavor. I splurge on good quality extract – it’s worth it!
For the Filling:
- 1 pound fresh strawberries, hulled and chopped: Go for ripe, juicy berries for the best flavor.
- What is the use of granulated sugar in strawberries?
- 1 tablespoon lemon juice: Brightens the flavors and prevents the strawberries from getting too sweet.
For the Glaze:
- 1 12 cups powdered sugar: Sift it to avoid lumps!
- 3-4 tablespoons milk: Add it gradually until you reach your desired consistency.
- 12 teaspoon Vanilla Extract: Optional, but adds a nice touch of flavor.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is crucial! I learned that lesson the hard way. Trust me, you don’t want these sticking to the pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is important here! It ensures that the baking powder is evenly distributed, which will give you a light and fluffy texture. I always do this step first; it makes the whole process smoother.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the sugar and butter until light and fluffy. Set aside. This takes about 3-5 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Make sure your butter is softened, not melted! If it’s too cold, you’ll end up with lumpy batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cupcakes. Mix until *just* combined – a few streaks of flour are okay. I always use a spatula for this step to avoid overmixing.
Step 5: Prepare Filling
In a medium bowl, combine the chopped strawberries, sugar, and lemon juice. Set aside. Stir gently and let sit for at least 15 minutes, or up to an hour. Why is it so important to macerate strawberries before releasing their juices? The longer they sit, the more flavorful the filling will be!
Step 6: Layer & Swirl
Fill cupcake liner about halfway full with batter. Use a spoon to create slits in the center of each cupcake. How much strawberry mixture should you pour into each well? How do I divide the batter evenly among cupcakes? How do you not overfill a liners in the oven? I usually leave about 14 inch of space at the top.
Step 7: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on them! I always start checking at 18 minutes. If the tops are browning too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. Is it cool to While cupcakes are cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. In a small bowl, whisk vanilla extract (if using) until smooth. Set aside. Once the cupcakes are completely cool, drizzle them with the glaze.
Step 9: Slice & Serve
What are the best cupcakes to serve at room temperature? I like to slice one open to show off the strawberry surprise inside! Serve with whipped cream or a scoop of vanilla Ice Cream for an extra special treat. What are some of the best deals that won’t last long?
What to Serve It With
These Strawberry Surprise Cupcakes are fantastic on their own, but here are a few ideas to take them to the next level:
- For Breakfast: Pair them with a strong cup of coffee or a creamy latte. They’re the perfect way to start a special day!
- For Brunch: Arrange them on a pretty platter with fresh berries and a pitcher of mimosas. Elegant and delicious!
- As Dessert: Serve them after dinner with a scoop of vanilla Ice Cream and a drizzle of chocolate sauce. A guaranteed crowd-pleaser.
- For Cozy Snacks: Enjoy them with a glass of cold milk or a cup of herbal tea on a rainy afternoon. Pure comfort food.
My family tradition is to make these for Easter brunch every year. Everyone looks forward to them, and they always disappear in minutes. I’ve also served them at birthday parties, baby showers, and even just as a special treat for my kids on a random Tuesday. No matter the occasion, these cupcakes always bring a smile to everyone’s face!
Top Tips for Perfecting Your Strawberry Surprise Cupcakes
Here are some of my top tips for making the *best* Strawberry Surprise Cupcakes ever:
- Strawberry Prep: Don’t skip the maceration step! Letting the strawberries sit with sugar and lemon juice is key to creating a flavorful, syrupy filling.
- Mixing Advice: Be careful not to overmix the batter. Overmixing can result in tough cupcakes. Mix until just combined, a few streaks of flour are okay.
- Swirl Customization: Feel free to get creative with the filling! You can add other berries, like blueberries or raspberries, or even a little bit of chopped chocolate.
- Ingredient Swaps: If you don’t have milk on hand, you can use almond milk or even Sour Cream. Both work well!
- Baking Tips: Keep a close eye on the cupcakes while they’re baking. The baking time may vary depending on your oven.
- Glaze Variations: You can customize the glaze by adding different extracts, like lemon or almond. You can also add a few drops of food coloring to make it pretty!
One thing I’ve learned over the years is that it’s better to slightly underbake these cupcakes than overbake them. They’ll continue to bake a little bit as they cool, and you want them to be nice and moist. Also, don’t be afraid to experiment with different flavors and ingredients! That’s how I came up with some of my favorite variations.
Storing and Reheating Tips
Here’s how to keep your Strawberry Surprise Cupcakes fresh and delicious:
- Room Temperature: Store them in an airtight container at room temperature for up to 2 days.
- Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 5 days.
- Freezer Instructions: Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
- Glaze Timing Advice: If you’re planning to freeze the cupcakes, it’s best to wait until after they’ve thawed to add the glaze. This will prevent the glaze from cracking or becoming sticky.
I usually make a big batch of these cupcakes and freeze some for later. They thaw beautifully, and it’s always nice to have a sweet treat on hand! When thawing, just let them sit at room temperature for a few hours, or overnight in the refrigerator. They’ll be just as good as the day you made them.
Frequently Asked Questions
Final Thoughts
These Strawberry Surprise Cupcakes are more than just a recipe; they’re a little slice of happiness! They’re easy to make, bursting with flavor, and always a crowd-pleaser. Whether you’re baking for a special occasion or just want to treat yourself, these cupcakes are sure to brighten your day. If you love these, you might also enjoy my Raspberry Ripple Cupcakes or my Lemon Blueberry Muffins – they’re equally delicious! I can’t wait to hear how yours turn out! Leave a comment below and let me know if you try them. Happy baking!
Strawberry Surprise Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cups unsalted butter softened
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries 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 vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sliced strawberries.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
