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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.

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)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and strawberry puree.
  6. Alternate adding dry ingredients and milk, mixing until smooth.
  7. Divide batter evenly among liners, filling about two-thirds full.
  8. Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
  9. Cool completely before frosting.
  10. For frosting, beat butter until smooth, then gradually add powdered sugar.
  11. Mix in strawberry puree and vanilla until creamy and fluffy.
  12. 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

Find it online: https://thefamilycooking.com/strawberry-cupcakes/