Strawberry Cupcakes Recipe

If you’re on the hunt for a dessert that feels like a warm hug from springtime, you’re going to adore this Strawberry Cupcakes Recipe. Bursting with the fresh, vibrant flavor of ripe strawberries and wrapped in tender, fluffy cake, these cupcakes deliver a perfect balance of sweet and tangy in every bite. From the juicy strawberry filling to the luscious cream cheese frosting swirled with freeze-dried strawberry dust, this recipe turns a simple cupcake into an extraordinary treat that’s both charming and irresistible. Whether you’re baking for a special occasion or just want to brighten your day, these strawberry cupcakes bring joy straight from the oven to your heart.

Ingredients You’ll Need

The magic of this Strawberry Cupcakes Recipe lies in a handful of straightforward ingredients that work together beautifully. Each plays a crucial role in building layers of flavor, texture, and color that make these cupcakes so memorable.

• Fresh strawberries (10 oz or 283 g), quartered: Provides natural sweetness and a tender burst of fruitiness throughout the cupcakes.
• Granulated sugar (6 tbsp for strawberries + 3/4 cup for batter): Balances acidity and enhances the sweet flavor.
• Lemon juice (1 tbsp): Adds a subtle zing to brighten the strawberry filling.
• Cake flour (1 1/4 cup or 140 g): Keeps the cupcake crumb light and delicate.
• Baking powder (3/4 tsp) and baking soda (1/8 tsp): Help the cupcakes rise beautifully and maintain a soft texture.
• Salt (1/4 tsp): Enhances all the flavors for a well-rounded taste.
• Unsalted butter (5 tbsp softened for batter + 1/2 cup softened for frosting): Adds richness and moisture for a tender crumb and creamy frosting.
• Egg whites (2, room temperature): Lighten the batter and contribute to the airy structure.
• Vanilla extract (1 1/2 tsp): Provides warm, aromatic undertones.
• Buttermilk (1/2 cup or 120 ml, room temperature): Gives a subtle tang and keeps the cupcakes moist.
• Cream cheese (4 oz or 114 g, cold): Creates a smooth and tangy frosting with depth.
• Powdered sugar (2 1/2 cups or 325 g): Sweetens and stabilizes the frosting.
• Freeze-dried strawberries (3/4 cup or 15 g): Adds a crunchy texture and an intense strawberry punch to the frosting.

How to Make Strawberry Cupcakes Recipe

Step 1: Prepare Strawberry Filling

Start by combining the quartered fresh strawberries, 6 tablespoons of granulated sugar, and the lemon juice in a bowl. Let this mixture sit for about 30 minutes to macerate, allowing the strawberries to release their natural juices and intensify in flavor. This juicy strawberry filling will infuse the cupcakes with authentic freshness.

Step 2: Mix Dry Ingredients

In a separate large bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures even distribution and a light, fluffy texture in your cupcakes.

Step 3: Cream Butter and Sugar

Using a mixer, beat the 5 tablespoons of softened butter with 3/4 cup granulated sugar until pale and fluffy. This aeration step is key for a tender crumb and a beautifully risen cupcake.

Step 4: Add Egg Whites and Vanilla

One at a time, add the egg whites to the butter mixture, beating well after each addition. Then stir in the vanilla extract to add that comforting warmth we all love in baked goods.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry flour mixture. Mix gently until just combined to avoid overworking the batter, which will keep your cupcakes light.

Step 6: Fold in Strawberries

Carefully fold the macerated strawberries and their juices into the batter. This step spreads the juicy strawberry flavor throughout the cupcakes, ensuring every bite bursts with fruitiness.

Step 7: Bake the Cupcakes

Divide the batter evenly into a lined muffin tin and bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Step 8: Make the Frosting

Beat together the softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar and continue beating until light and fluffy. Finally, fold in the crushed freeze-dried strawberries for a pink-hued frosting packed with strawberry crunch and flavor.

Step 9: Frost and Assemble

Once cupcakes are fully cooled, pipe or spread the frosting generously on each one. Feel free to sprinkle additional freeze-dried strawberry pieces on top for an elegant and tasty finish.

How to Serve Strawberry Cupcakes Recipe

Garnishes

Fresh strawberry slices, tiny mint leaves, or delicate edible flowers can add color and freshness, elevating the cupcakes visually and flavor-wise. It’s such a lovely way to highlight the natural beauty of strawberries.

Side Dishes

These strawberry cupcakes pair wonderfully with a light, fruity salad or a scoop of vanilla ice cream. A cup of green tea or a chilled glass of sparkling rosé also complements the cupcakes’ delicate sweetness perfectly.

Creative Ways to Present

Try serving these cupcakes in beautifully decorated cupcake liners or inside mini picnic baskets for a charming twist. You can also stack them on a tiered dessert stand for parties or brunches to make a delightful centerpiece everyone will talk about.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the refrigerator to maintain freshness for up to 3 days. The chilled frosting stays creamy and the cupcakes remain moist.

Freezing

You can freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the refrigerator and frost just before serving for the best texture.

Reheating

If you want a warm cupcake experience, bring the cupcake to room temperature, then gently warm in the microwave for 10-15 seconds. Avoid heating frosting directly to keep its creamy texture intact.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor for this Strawberry Cupcakes Recipe, you can use frozen strawberries if needed. Just thaw them completely and drain excess liquid to prevent a soggy batter.

What’s the best way to fold in the strawberries?

Gently fold the macerated strawberries using a spatula to avoid breaking them down too much, which could turn your batter pink and watery instead of beautifully flecked with strawberry pieces.

Can I make the frosting without cream cheese?

You could substitute with buttercream frosting, but the cream cheese adds a lovely tang and richness that perfectly complements the strawberry flavor, so it’s highly recommended for this recipe.

How long does it take to bake the cupcakes?

Bake the cupcakes at 350°F (175°C) for 20 to 25 minutes. Keep an eye on them starting around 18 minutes to avoid drying out and to get that perfect moist crumb.

Are these cupcakes suitable for freezing after frosting?

While it’s possible to freeze frosted cupcakes, the texture of the frosting may change slightly upon thawing. For best results, freeze unfrosted cakes and frost fresh after thawing.

Final Thoughts

There’s something truly special about homemade cupcakes that sing with the flavor of fresh strawberries. This Strawberry Cupcakes Recipe offers a wonderful way to bring a bright, fruity sweetness into your kitchen that’s sure to make any occasion feel a bit more magical. Give it a try, share it with loved ones, and watch these delightful treats disappear fast!

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