Description
Delight in these moist and flavorful Strawberry Cupcakes, featuring a tender crumb packed with fresh strawberries and a luscious strawberry-infused frosting. Perfect for summer gatherings or any time you crave a sweet, fruity treat.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, finely chopped
- 1/2 cup strawberry puree
Strawberry Frosting
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition for a smooth batter, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Add Strawberries: Fold in the finely chopped fresh strawberries and the strawberry puree carefully to distribute the fruit evenly without deflating the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting.
- Make Frosting: Beat softened butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla extract. Continue mixing until the frosting is smooth and fluffy.
- Frost and Garnish: Spread the strawberry frosting on the cooled cupcakes and optionally garnish with fresh strawberry slices for a beautiful presentation.
Notes
- For an intensified strawberry flavor, add a few drops of strawberry extract to either the batter or frosting.
- If using frozen strawberries, make sure to thaw and drain them thoroughly to avoid excess moisture that can affect the cupcake texture.
