Nothing says “I love you” quite like a batch of homemade strawberry cupcakes. These fluffy, pink delights are bursting with juicy strawberries and topped with a cloud of creamy frosting that makes you feel like you’re biting into a slice of summer. The aroma wafts through the kitchen, instantly lifting your spirits, and let me tell you, it’s hard to resist sneaking a taste before they’re fully decorated.
I remember the first time I made these strawberry cupcakes for my niece’s birthday party. The look on her face when she took that first bite was priceless. It was as if she had discovered the secret to happiness! Perfect for birthdays, picnics, or simply because it’s Tuesday, these cupcakes will make any occasion feel special.
Why You'll Love This Recipe
- These strawberry cupcakes are easy to whip up in just under an hour
- Their flavor is a delightful balance of sweet and fruity, making them irresistible
- The vibrant pink color adds a visual feast that brightens up any dessert table
- They are versatile enough to be enjoyed at birthday parties or just for fun on a sunny afternoon
You know what they say: “A party without cake is just a meeting!” Well, I can assure you that these strawberry cupcakes will turn any gathering into a full-blown celebration.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use about 2 cups for the perfect fluffy texture, ensuring no lumps remain for even mixing.
Granulated Sugar: About 1 cup will sweeten the deal beautifully; adjust if you like it sweeter.
Baking Powder: Just 1 teaspoon helps achieve that light cupcake rise we all adore.
Salt: A pinch enhances flavors without being detectable; choose kosher salt for best results.
Unsalted Butter: Use ½ cup softened butter for rich flavor; let it sit out before you begin baking.
Eggs: Two large eggs add moisture and structure; bring them to room temperature for better mixing.
Vanilla Extract: A teaspoon of pure vanilla extract elevates the flavor—trust me, skip the imitation stuff!
Fresh Strawberries: About 1 cup chopped strawberries bring natural sweetness; use ripe ones for maximum flavor.
Heavy Cream: For frosting, 1 cup gives you that luscious texture everyone dreams about.
Powdered Sugar: About 2 cups sweetens the frosting while keeping it smooth and spreadable—no gritty textures allowed here!
Food Coloring (optional): Add a few drops if you want those cupcakes to pop with color, though they’re lovely as is.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven
Preheat your oven to 350°F (175°C) while gathering your ingredients. Line a cupcake tin with paper liners so they don’t stick during baking.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until combined. This ensures even distribution of leavening agents—no one likes a flat cupcake!
Cream Butter and Sugar
In another bowl, cream together softened butter and sugar until light and fluffy—about three minutes should do it. You want it looking like clouds!
Add Eggs and Vanilla
Add in the eggs one at a time followed by vanilla extract. Beat until fully blended; the mixture should look smooth and cohesive.
Combine Mixtures
Gradually add your flour mixture into the butter mixture while alternating with milk (or heavy cream). Mix gently until just combined; overmixing leads to dense cupcakes.
Fold in Strawberries
Gently fold in chopped strawberries with a spatula to avoid smashing them—remember those juicy gems should remain intact!
Bake Away
Fill each cupcake liner about two-thirds full with batter. Bake in your preheated oven for 18-20 minutes or until toothpicks come out clean from the center.
Cool and Frost
Let cupcakes cool in the tin for five minutes before transferring them to wire racks. Once cool completely, whip up your frosting using heavy cream and powdered sugar before generously spreading it on top.
And there you have it! Your very own batch of strawberry cupcakes ready to impress friends and family alike! Enjoy every crumb because life is too short not to indulge in sweetness!
You Must Know
- Strawberry cupcakes are not just dessert; they’re a burst of summer in every bite
- The sweet aroma and vibrant colors make them irresistible
- Whether you’re celebrating a birthday or simply indulging, these cupcakes will bring smiles and delightful memories to the table
Perfecting the Cooking Process
Begin by preheating your oven to 350°F (175°C). While it warms up, mix your dry ingredients first, then cream the butter and sugar before adding eggs. This ensures a fluffy texture.
Add Your Touch
Feel free to swap strawberries for blueberries or raspberries for a different flavor experience. You can also add lemon zest for a refreshing twist that brightens the sweetness.
Storing & Reheating
Store your strawberry cupcakes in an airtight container at room temperature for up to three days. If you need to reheat, warm them in the microwave for about 10 seconds.
Chef's Helpful Tips
- Use fresh strawberries to ensure maximum flavor and sweetness; this makes a huge difference in taste
- Always sift flour before measuring it; this prevents dense cupcakes
- Don’t overmix your batter; gentle folding keeps them light and airy
Sharing these strawberry cupcakes with my friends always brings laughter and joy. One time, they devoured them so fast I barely had time to take a photo!
FAQ
Can I use frozen strawberries for my strawberry cupcakes?
You can use frozen strawberries; just thaw and drain excess moisture before mixing.
How do I make my strawberry cupcakes more flavorful?
Add vanilla extract or almond extract to enhance the overall flavor profile of the cupcakes.
What frosting pairs best with strawberry cupcakes?
Cream cheese frosting complements strawberry cupcakes beautifully with its tangy sweetness.
Delightful Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
Description
These homemade strawberry cupcakes are a sweet celebration in every bite! Bursting with fresh strawberries and enveloped in a creamy frosting, they’re perfect for birthdays, picnics, or just because. In under an hour, you can whip up these fluffy treats that will brighten any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (chopped)
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time along with vanilla extract; mix until smooth.
- Gradually add the dry mixture to the wet mixture, alternating with heavy cream until just combined.
- Gently fold in chopped strawberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before frosting with whipped heavy cream mixed with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg