Best Strawberry Cupcakes Recipe- Have you ever seen such lovely cupcakes? Strawberry Cupcakes are prepared with fresh strawberry pieces in the cake mix and topped with a delicious pink Strawberry Buttercream Frosting. These cupcakes are overflowing with flavor and would be a hit at any gathering! These moist and delicious treats are filled with fresh strawberries and topped with a simple but absolutely irresistible buttercream. They’re certain to delight!
When strawberries are in season, you MUST make this dessert! They’re just irresistible, topped with a lovely tiny dab of strawberry buttercream and a trio of sliced strawberries complemented by a sprig of mint. These handmade Cupcakes are light, fluffy, and moist, plus they’re prepared from scratch! With a swirl of delicious, homemade Strawberry Buttercream Frosting and an entire strawberry, top them off! Pretty and pink, these cupcakes are guaranteed to be a hit!
The Best Strawberry Cupcakes Recipe:
- Strawberry Cupcakes: These are vanilla cupcakes that have been filled with chopped fresh strawberries. The cupcakes are delicate and delicate, with strawberry pieces throughout.
- Strawberry Frosting: This lovely pink frosting is tasty and delectable. With the addition of strawberries, this is a traditional buttercream icing.
Begin by creating the cupcakes and letting them to cool fully. Prepare the icing after the cupcakes have reached room temperature. Fill a piping bag with a pastry tip and pipe the frosting onto the tops of the cupcakes.
Why You’ll Enjoy The Best Strawberry cupcakes Recipe?
- Taste: Strong strawberry flavor with a touch of vanilla.
- Cupcakes are light and delicate, with a creamy strawberry icing.
- Real strawberries: These cupcakes are made with real strawberries and no food coloring or artificial strawberry flavor.
Getting The Right Strawberry Flavor:
To achieve the perfect strawberry flavor in these cupcakes, I used my own homemade strawberry puree in both the cupcake batter and the icing, as well as mixing in chopped chunks of fresh strawberries.
I cook chopped strawberries in a small saucepan over medium-low heat to produce strawberry puree. The strawberries are then cooked until they break down and turn into a puree, stirring often. Depending on how ripe your strawberries are, you may need to break them down with a masher.
Strawberry Cupcake Ingredients:
All of the regular cake ingredients are used in these extremely moist cupcakes, along with some fresh strawberries for my homemade strawberry puree.
Everything you’ll need is listed below:
- Baking soda
- Soda bicarbonate
- Vanilla extract pure
- Canola or vegetable oil
Frosting With Strawberry Buttercream:
This butter and powdered sugar frosting is flavored with vanilla, pureed strawberries, strawberry jam, and freeze dried strawberries (optional). The color of your frosting will vary based on how dark your strawberries are and if you use freeze dried strawberries or not. The use of freeze dried strawberries intensifies the strawberry taste without making the frosting too thin. In your grocery shop, look among the dried fruit for freeze dried strawberries.
Delicious Strawberry Frosting:
These are opulent and delectable! You’ll appreciate how simple this frosting is to prepare, and you can top it with a sliced strawberry to make the greatest cupcakes ever!
- Cream: On medium speed, cream the butter until it is light and fluffy.
- Mix on low until the powdered sugar and salt are mixed. 1 tablespoon at a time, add the cream until the frosting becomes creamy but not stiff.
- More Flavor: To the frosting, add the freeze-dried strawberry powder and stir until smooth.
- Pipe the frosting onto the cupcakes with a big star tip on a pastry bag. Cut the fresh strawberries in half lengthwise and place half a strawberry on top of each cupcake.
How To Make The Best Strawberry Cupcakes Recipe?
The secret ingredient of freeze dried strawberries imparts a rich strawberry taste that you will enjoy. The hue and flavor of strawberries are out of this world!
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners. Set aside.
- Sift together the flour, baking powder, baking soda, and salt and put aside.
- Cream: In a separate mixing dish, cream together the butter and sugar.
- Mix in the egg, vanilla extract, and sour cream until well mixed.
- Freeze-dried strawberries: Using a food processor, blender, or coffee grinder, smash the freeze-dried strawberries to powder. If you don’t have any of those, place them in a zip lock bag and crush them as finely as possible with a rolling pin. Fold them into the batter.
- Mix the dry ingredients into the wet components until just mixed. Hand-fold in the fresh strawberries. The batter will be very thick!
- Fill 12 cups halfway with batter, using a big cookie scoop or two large spoons.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops of the cupcakes spring back when touched. Allow to cool fully before sprinkling with icing.
Tips And Tricks:
- You should use the finest strawberries you can find. The brighter the color and the sweeter the flavor, the better! If your strawberries are somewhat under ripe or not very sweet, hull them to prevent flavorless white bits from making their way into the cake or icing.
- Use components that are at room temperature. See the recipe for a quick way to bring milk and eggs to room temperature.
- Bake the cupcakes in the center of the oven for 15 minutes.
Frequently Questions And Answers:
Is It Possible To Make Them Without Fresh Strawberries?
Yes! I’d add another spoonful of the strained preserves to the batter, but the cupcakes are still excellent.
Where Can I Find Strawberry Buttercream?
Strain strawberry jam or a strawberry reduction a tablespoon at a time into a batch of unflavored buttercream until the appropriate flavor and consistency is achieved. American buttercream complements the zingy strawberry taste beautifully, while Italian buttercream and Swiss meringue buttercream are excellent options for a lighter, less sugary icing.
Is It Possible To Make The Strawberry Cupcakes Without Jam?
Yes! I liked the flavor of the preserves, but if you want to get fancy or have a bunch of strawberries on hand, make a strawberry reduction to flavor the buttercream for your strawberry cupcakes!
How Do I Make A Strawberry Reduce?
- In a small saucepan, combine a cup of chopped up strawberries, a tablespoon of lemon juice, and a tablespoon of sugar (you can also add some zest in or even some thyme is desired).
- Squish the berries with a fork and boil for a few minutes to decrease.
- Cool the mixture after straining it.
Why You’ve Never Had A Good Strawberry Cupcake?
Have you ever tasted a delectable strawberry cupcake? No, I hadn’t! The ones I tested all had an artificial flavor to them, which I simply cannot tolerate. I believe the issue is that if you use fresh strawberries, the cupcakes will not survive long, which is bad for a bakery or distributor but not for the home baker! This is especially true when the cupcakes will be gone in a flash.
How To Keep Strawberry Cupcakes?
Once cooled, store the strawberry-filled cupcakes in tightly sealed containers. When you put the lid on, try not to crush the icing!
Can Strawberry Cupcakes Be Freezed?
Unfrosted cupcakes may be frozen for months, and cakes freeze quite well! When you’re ready to serve the frozen strawberry cupcakes, place them on the counter to thoroughly defrost before icing.
Storage And Serving:
- Serving: These are best served the day they are made.
- Refrigerate for up to 3 days before using. Allow the cupcakes to come to room temperature (just enough to remove the cold) before serving.
- Make ahead: I recommend preparing these cupcakes on the day you want to serve them. The frosting may be made up to 2 days ahead of time. Refrigerate the frosting firmly wrapped and set aside at room temperature for just long enough to soften to a spreadable consistency before spreading it to the cupcakes.
MORE DELICIOIUS RECIPES HERE:
- 8–9 big strawberries
- 1 large egg Plus 2 separated egg whites
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- two and a half tablespoons baking powder
- a half teaspoon of salt
- 3/4 cup unsalted butter, melted
- 3/2 cups granulated sugar
- 3 tsp vanilla extract
- 1 cup whole milk
Strawberry buttercream cream:
- 1 cup unsalted butter, melted
- 1 cup freeze-dried strawberries
- 4 cups confectioners' sugar
- 3 tbsp. heavy cream
- 1 tsp vanilla extract
- pinch of salt
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a 12-count muffin tray. This recipe yields 16-17 cupcakes, so you'll have a few extra to bake in a second batch.
5 strawberries, sliced, in a food processor or blender Pulse strawberries until they are a thick purée. You should have approximately a third of a cup. Place aside. Chop the remaining strawberries finely. Place aside.
In a medium mixing bowl, beat the 3 egg whites on high speed with a handheld or stand mixer fitted with a whisk attachment until soft peaks form, about 2-3 minutes. Place aside.
Make the cupcakes as follows: In a large mixing basin, sift together the flour, cornstarch, baking powder, and salt. Place aside. Using a handheld or stand mixer with with a paddle attachment, beat the butter on high speed for 1 minute, or until smooth and creamy. Add the sugar and beat on high for 3-4 minutes, or until thoroughly combined. As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl. Mix in the egg yolk and vanilla extract on medium-high speed until well mixed. As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl. Add the dry ingredients in three additions, alternating with the whole milk, beginning and finishing with the dry ingredients, and mixing each addition just until combined. Avoid overmixing. Fold in the egg whites, 1/3 cup strawberry puree, and finely sliced strawberries. The batter will be silky and somewhat thick in consistency.
Fill muffin liners halfway with batter. Bake for 20-24 minutes, or until the cupcakes' tops spring back when gently pressed and a toothpick inserted into the middle comes out clean. Allow to cool for 5 minutes in the pan before transferring to a rack to cool fully.
To make the frosting, grind the freeze-dried strawberries into a powdered crumb in a blender or food processor. You should have around half a cup. Place aside. Beat the butter on medium speed with a handheld or stand mixer fitted with a paddle attachment until creamy — about 2 minutes. With the mixer on low, add the confectioners' sugar, strawberry powder, cream, and vanilla extract. Increase the speed to high and beat for 3 minutes. If the frosting is too thin, add 1/4 cup more confectioners' sugar; if the frosting is too thick, add 1 tablespoon more cream. If the frosting is overly sweet, add a sprinkle of salt. Cupcakes should be frosted as desired. Wilton 1M piping tip was used. Leftover prepared cupcakes can be kept at room temperature for up to a day or in the refrigerated for up to 5 days.
To make the strawberry puree, purée the strawberries in a food processor and then measure out the desired amount. It took around 10 medium strawberries to make the puree for the cupcakes and the frosting, but the number will vary depending on the size of your strawberries.
If you don't have buttermilk on hand, simply add a scant 1 teaspoon lemon juice or white vinegar to a liquid measuring cup, then add enough milk to reach 1/4 cup. Allow 3 minutes to rest after whisking.
Nutrition InformationServing Size 1
Amount Per Serving Calories 664Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 10gCholesterol 95mgSodium 436mgCarbohydrates 96gFiber 4gSugar 71gProtein 5g