These Fresh Strawberry Cupcakes are a burst of summer in every bite! Moist, fluffy vanilla cupcakes are infused with real strawberry puree and topped with a luscious strawberry frosting. Perfect for birthdays, picnics, or any sweet occasion, these cupcakes are a delightful treat that everyone will love. Made with fresh strawberries, they’re a fruity, flavorful dessert that’s as beautiful as it is delicious.
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) buttermilk, room temperature
½ cup (120g) fresh strawberries, pureed
For the Strawberry Frosting:
½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2–3 tbsp fresh strawberry puree
1 tsp vanilla extract
1–2 tbsp heavy cream or milk (optional, for consistency)
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
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 ingredients, alternating with the buttermilk. Mix until just combined.
Fold in the strawberry puree until the batter is evenly pink.
3. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, mixing on low speed until combined.
Add the strawberry puree and vanilla extract, and beat until smooth and fluffy. If the frosting is too thick, add a tablespoon of heavy cream or milk to reach your desired consistency.
5. Assemble the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the strawberry frosting on top.
Optional: Garnish with fresh strawberry slices or sprinkles.
Serve with a glass of cold milk or a cup of tea for a delightful treat.
Pair with fresh berries or a scoop of vanilla ice cream for an extra special dessert.
Use room temperature ingredients for a smoother batter and frosting.
For a more intense strawberry flavor, reduce the strawberry puree on the stovetop before adding it to the batter or frosting.
If you don’t have buttermilk, make a substitute by adding 1 tsp of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
Overmixing the batter, which can lead to dense cupcakes.
Using frozen strawberries without thawing and draining them first, as excess moisture can affect the texture.
Frosting warm cupcakes, as the frosting will melt and slide off.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Frosted cupcakes should be stored in the refrigerator for up to 3 days. Bring them to room temperature before serving.
You can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.
Enjoy your Fresh Strawberry Cupcakes!
Find it online: https://bakesbliss.com/strawberry-cupcakes/