Name: Strawberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup strawberry puree; 1/2 cup unsalted butter, softened (for frosting); 2 1/2 cups powdered sugar (for frosting); 2 tablespoons strawberry puree (for frosting); 1 teaspoon vanilla extract (for frosting)

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Why You’ll Love This Recipe

These cupcakes are moist, tender, and naturally flavored with strawberries for a fresh and vibrant taste. They’re easy to make with simple ingredients and have a lovely color and aroma. Perfect for birthdays, parties, or everyday baking, they can also be customized with different frostings or fillings to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup strawberry puree

For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 tablespoons strawberry puree
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and strawberry puree.
Alternate adding the dry ingredients and milk, mixing until smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.

To make the frosting, beat butter until smooth, then gradually add powdered sugar. Mix in strawberry puree and vanilla until creamy and fluffy. Frost the cooled cupcakes as desired.

Servings and timing

This recipe makes about 12 cupcakes.

Prep time: 15 minutes
Bake time: 18 to 22 minutes
Cooling and frosting time: 20 minutes
Total time: 45 to 55 minutes

Variations

You can customize strawberry cupcakes in many ways. Add chopped fresh strawberries to the batter for extra texture. Use cream cheese frosting for a tangy contrast. Fill the cupcakes with strawberry jam for a surprise center. You can also top them with fresh fruit or drizzle with chocolate for a richer flavor. For a lighter option, substitute part of the butter with oil.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring them to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months and frost after thawing.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them well before making the puree.

Why are my cupcakes dense?

Overmixing the batter can make them dense.

Can I use a cake mix?

Yes, you can adapt a cake mix by adding strawberry puree.

How do I make the color brighter?

Add a small amount of food coloring if desired.

Can I make them dairy-free?

Yes, use plant-based butter and milk alternatives.

What frosting works best?

Buttercream or cream cheese frosting pairs well.

Can I make mini cupcakes?

Yes, reduce the baking time to about 10 to 12 minutes.

How do I keep them moist?

Do not overbake and store them properly.

Can I add chocolate chips?

Yes, they pair nicely with strawberry flavor.

Can I make them ahead of time?

Yes, bake in advance and frost before serving.

Conclusion

Strawberry cupcakes are a sweet and charming dessert that’s easy to make and full of fresh flavor. With their soft texture and creamy frosting, they’re perfect for any occasion. Whether you keep them simple or dress them up, these cupcakes are sure to be a crowd-pleaser.

Strawberry Cupcakes

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Soft and fluffy strawberry cupcakes bursting with fresh fruity flavor and topped with a creamy strawberry frosting, perfect for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and strawberry puree.
Alternate adding dry ingredients and milk, mixing until smooth.
Divide batter evenly among liners, filling about two-thirds full.
Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
Cool completely before frosting.
For frosting, beat butter until smooth, then gradually add powdered sugar.
Mix in strawberry puree and vanilla until creamy and fluffy.
Frost cooled cupcakes as desired.

Notes

Add chopped strawberries for extra texture.
Use cream cheese frosting for a tangy variation.
Fill cupcakes with strawberry jam for a surprise center.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unfrosted cupcakes for up to 2 months.
Bring to room temperature before serving for best texture.

Nutrition

Serving Size: 1 cupcake
Calories: 260 kcal
Sugar: 22 g
Sodium: 140 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg