Strawberry Cupcakes: Your Ultimate Guide to 25 Easy, Irresistible Recipes!

Dive into the delightful world of homemade treats with these incredible strawberry cupcakes, bursting with fresh, fruity flavor! Whether you’re a seasoned baker or just starting out, this recipe promises a soft, moist crumb perfectly complemented by a luscious strawberry frosting. Get ready to impress with a dessert that’s as beautiful to look at as it is delicious to eat, making any occasion a little sweeter.

What You’ll Need

Gathering your ingredients beforehand makes the baking process smooth and enjoyable. Here’s everything you’ll need to create these heavenly strawberry cupcakes from scratch.

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup finely chopped fresh strawberries

For the Luscious Strawberry Frosting:
1 cup (2 sticks) unsalted butter, softened
3-4 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp strawberry puree (from fresh strawberries)
Pinch of salt

Preparation Instructions

Follow these step-by-step instructions to bake your way to the perfect batch of strawberry cupcakes. From mixing the batter to swirling on that delicious strawberry frosting, each step is designed for success.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Dry & Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
6. Fold in Strawberries: Gently fold in the finely chopped fresh strawberries until evenly distributed throughout the batter.
7. Fill Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
9. Cool: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before frosting.
10. Prepare Strawberry Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy.
11. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing until smooth.
12. Finish Frosting: Beat in the vanilla extract, strawberry puree, and a pinch of salt until the frosting is light and fluffy. Adjust consistency by adding more powdered sugar for a thicker frosting or a tiny bit more puree/milk for a thinner one.
13. Frost Cupcakes: Once the cupcakes are completely cool, generously frost them with the prepared strawberry frosting. Garnish with a fresh strawberry slice or a sprinkle of pink sugar, if desired.

Fun Twists & Serving Ideas

Chocolate Swirl: Add a swirl of melted dark chocolate to the batter before baking, or drizzle over the frosted cupcakes for a chocolate-strawberry delight.
Lemon Zest Boost: Incorporate a teaspoon of lemon zest into both the cupcake batter and the frosting for a brighter, more tangy flavor profile.
Cream Cheese Frosting: Substitute the buttercream with a tangy strawberry cream cheese frosting for an extra rich and creamy texture.
Mini Cupcakes: Bake these in mini cupcake liners for bite-sized treats perfect for parties. Adjust baking time accordingly.
Garnish Galore: Top with fresh mint leaves, chocolate shavings, or even a tiny whole strawberry for an elegant presentation.

FAQ

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Thaw them completely and pat them very dry with paper towels before chopping and folding into the batter to prevent adding excess moisture.

Q: How do I make strawberry puree for the frosting?
A: Simply blend about ½ cup of fresh strawberries until smooth, then strain through a fine-mesh sieve to remove any seeds. You’ll need about 3-4 tablespoons of this puree.

Q: Can I make the cupcakes ahead of time?
A: Yes, the unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Thaw completely before frosting.

Q: Why are my cupcakes sinking in the middle?
A: This can happen if the oven temperature is too low, if the batter was overmixed, or if the oven door was opened too soon during baking. Ensure your oven is accurately calibrated and avoid opening the door frequently.

Q: How do I get a vibrant pink strawberry frosting?
A: The natural puree will give a light pink hue. For a more vibrant color, you can add a drop or two of red or pink food coloring gel, or use freeze-dried strawberry powder in the frosting for intense flavor and color.

Conclusion

These incredibly moist and flavorful strawberry cupcakes are more than just a dessert; they’re a celebration of fresh, vibrant flavors that brighten any day. With a tender crumb and a cloud of fluffy, homemade strawberry frosting, they’re sure to become a cherished recipe in your baking repertoire. Don’t hesitate to whip up a batch and share the joy!

Recipe Note

For the best flavor and texture, ensure your butter and eggs are at room temperature before you begin mixing. This helps create a smooth, emulsified batter and a lighter, fluffier cupcake.