Strawberry Cupcakes
Looking for a sweet treat that is perfect for any occasion? Look no further than homemade Strawberry Cupcakes! These easy-to-make cupcakes are bursting with fresh strawberry flavor and topped with a creamy strawberry buttercream frosting that is sure to satisfy your sweet tooth.
Ingredients
For the strawberry cupcakes:
- 1 ⅔ cup all-purpose flour 213g
- 1 cup granulated sugar 205g
- 1 tsp baking powder 3g heaping
- ¼ tsp baking soda 1g heaping
- ¾ cup butter 176g unsalted, room temperature or melted
- ¼ tsp baking soda 1g heaping
- ¼ cup strawberry preserves 46g strained, warm
- ½ cup sour cream 120ml
- 3 tsp vanilla extract 10g
- 3 egg whites large
- 3⁄5 cup fresh strawberries 70g, chopped
- 1 tbsp lemon zest
- ¼ drop Soft pink food coloring
For the American Buttercream:
- 1 lb confectioners sugar 462g
- 2 sticks unsalted butter 228g room temperature
- 1 tbsp strawberry preserve strained
- ¼ tsp kosher salt
- Prep Time - 15 min.
- Cook Time - 30 min.
- Total Time - 45 min.
- Servings 18 cupcakes
- Author John Kanell
How to make strawberry cupcakes?
1. Preheat your oven to 350F and prepare two 12-cup muffin pans by lining them with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes creamy. Add the sugar and continue to beat until the mixture is light and fluffy, which should take around 5 minutes.
4. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape down the bowl between each addition. Mix in the vanilla.
5. In a separate mixing bowl or measuring cup, combine the sour cream and whole milk.
6. With the mixer on low speed, add a third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat this process, alternating between the flour and sour cream until everything is mixed. Don’t forget to scrape down the bowl.
7. Stir in the chopped strawberries and food coloring (if using). Divide the batter among the cupcake liners, filling each about ¼ cup.
8. Bake the cupcakes one pan at a time for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let them cool for a few minutes in the pan before removing and allowing them to cool completely on a wire rack.
For the Strawberry Buttercream:
1. To make the Strawberry Buttercream frosting, start by beating the butter and salt in a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment on medium speed until it becomes very creamy and pale. This should take around 5 minutes.
2. Next, gradually add in the powdered sugar and strawberry puree* while the mixer is on low speed until they are fluffy and well combined.
3. Be sure to stop and scrape down the bowl as needed. Then, add the vanilla and increase the speed to medium, beating until the mixture becomes fluffy and very spreadable, which should take around 1 minute.
4. Transfer the frosting to a piping bag fitted with a decorative tip and pipe it on top of the cooled cupcakes. You can garnish the cupcakes with fresh strawberries, if desired.
5. The cupcakes can be stored in an airtight container at room temperature for up to 3 days without the garnish or refrigerated for up to 1 week.
Tips for making Strawberry cupcakes
- To make strawberry puree, rinse and remove the stems from 1/2 pound or about 10-12 strawberries. Blend in a food processor or blender until smooth. If you don’t have fresh strawberries, you can use thawed frozen ones instead.
- Measuring flour accurately is crucial! Adding too much flour can result in dry and dense cupcakes. The best and most accurate way to measure flour is by using a kitchen scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Sift the flour if it’s lumpy, as this will help make the cupcakes lighter and more airy.
- Bring the eggs to room temperature before adding them to the batter to ensure even mixing. If you forget to take the eggs out of the refrigerator ahead of time, you can place them in a large bowl of warm tap water for 5 minutes to quickly bring them to room temperature.
- Bake the cupcakes one pan at a time in the middle of the oven for even baking.
- If you don’t have any strawberries to puree, you can use strawberry jam or preserves instead in the frosting.
- A few drops of pink food coloring will enhance the cupcakes’ pink color. You can add some to the frosting as well.
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Strawberry cupcakes video recipe
Author of video content: Preppy Kitchen
Delicious Homemade Strawberry Cupcakes with Strawberry Cream Frosting
If you’re a fan of fresh strawberries and fluffy cupcakes, you’re in for a treat. Our homemade Strawberry Cupcakes are easy to make and perfect for any occasion, from birthdays to picnics.
These cupcakes are made with fresh strawberry and topped with a creamy strawberry buttercream frosting, making them irresistible to anyone with a sweet tooth.
Whether you’re an experienced baker or new to the kitchen, our recipe is straightforward and easy to follow. You’ll be enjoying these scrumptious Strawberry Cream Cupcakes in no time.
So, grab your apron and get ready to impress your friends and family with the best homemade Strawberry Cupcakes around!
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