Description
Fresh Strawberry Cupcakes: A Delightful Treat
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
- 1 cup fresh strawberries, pureed (about 6–8 strawberries)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup fresh strawberries, pureed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons heavy cream (optional, for frosting consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the pureed strawberries until evenly distributed.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined. Increase speed to medium and beat until fluffy.
- Add the pureed strawberries and vanilla extract. Mix until well combined. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.
- Once the cupcakes are completely cool, frost them with the strawberry frosting using a piping bag or a spatula. You can also top with fresh strawberry slices for an extra touch.
- Enjoy your Fresh Strawberry Cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Notes
- Use fresh strawberries for best flavor.
- Frosting can be adjusted for thickness with heavy cream.
- Store cupcakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Fresh Strawberry Cupcakes, Cupcake Recipe, Strawberry Dessert