Strawberry Cupcakes
Indulge in the sweetness of strawberry cupcakes, a delightful dessert that brings the essence of summer to your kitchen. With moist, fluffy cake and a luscious strawberry frosting, these cupcakes are perfect for birthdays, picnics, or a simple afternoon treat. Easy to make and even easier to love, this recipe will have everyone asking for seconds. Let’s dive into the delightful process of creating these strawberry-flavored wonders!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup milk
– 1 teaspoon vanilla extract
– 1 ½ teaspoons baking powder
– ¼ teaspoon salt
– 1 cup fresh strawberries, pureed
– 1 cup powdered sugar (for frosting)
– ½ cup unsalted butter (for frosting)
– 2 tablespoons heavy cream
– Fresh strawberries for garnish
Servings and Cooking Time
This recipe yields approximately 12 cupcakes. Preparation time is about 20 minutes, with an additional baking time of 20-25 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately 220 calories, 10g fat, 30g carbohydrates, and 2g protein. This information is based on one cupcake without additional frosting or toppings.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and strawberry puree until combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For frosting, beat together the butter, powdered sugar, and heavy cream until smooth and creamy. Frost the cooled cupcakes and top with a fresh strawberry.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. For a dairy-free version, use coconut milk instead of regular milk and dairy-free butter for frosting.
Serving and Pairings
These strawberry cupcakes pair beautifully with a cup of tea or coffee. They also complement fresh fruit salads or can be served alongside a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting and serving.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Using cold ingredients can affect the texture; ensure eggs and butter are at room temperature.
- Not measuring ingredients accurately can alter the outcome.
- Skipping the cooling time before frosting can cause the frosting to melt.
- Using stale baking powder can prevent proper rising.
Helpful Tips
- Puree fresh strawberries for a more intense flavor in both the cupcakes and frosting.
- Experiment with adding a dash of lemon zest to brighten the flavor.
- Use a cookie scoop for even distribution of batter into cupcake liners.
- Decorate with mint leaves for a fresh touch.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but ensure they are thawed and drained before pureeing to avoid excess moisture in the batter.
How do I prevent my cupcakes from sticking to the liners?
Make sure to use quality liners and lightly spray them with non-stick spray before adding the batter.
Can I make these cupcakes ahead of time?
Absolutely! You can bake and store them in an airtight container, then frost them the day you plan to serve.
What can I use instead of butter?
You can use margarine or coconut oil as substitutes for butter in both the cupcake and frosting recipes.
How can I make these cupcakes vegan?
Replace eggs with flaxseed meal mixed with water, use dairy-free butter, and substitute milk with almond or oat milk.
Conclusion
Strawberry cupcakes are a delightful treat that combines the sweetness of summer strawberries with the fluffiness of cake. Perfect for any event, these cupcakes are sure to impress your guests. With simple ingredients and an easy process, you can create a batch that will bring smiles to everyone. Enjoy baking and sharing these delicious cupcakes!
Strawberry Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh strawberries pureed
- 1 cup powdered sugar for frosting
- ½ cup unsalted butter for frosting
- 2 tablespoons heavy cream
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat together the butter, powdered sugar, and heavy cream until smooth and creamy. Frost the cooled cupcakes and top with a fresh strawberry.
