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Strawberry Cupcakes

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  • Author: Molly Yeh
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Light, fluffy strawberry cupcakes made with fresh strawberries and topped with a creamy strawberry buttercream frosting. Perfect for spring and summer treats.

Ingredients

Units Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk
  • 1/2 cup finely chopped fresh strawberries
  • 1/2 cup unsalted butter (for frosting), softened
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in the chopped strawberries gently.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  9. For the frosting, beat the butter until creamy, then add powdered sugar gradually.
  10. Mix in the strawberry puree and vanilla extract and beat until smooth and fluffy.
  11. Frost the cooled cupcakes and garnish with a strawberry slice if desired.

Notes

  • Make sure strawberries are very finely chopped or pureed to prevent excess moisture in the batter.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • You can use freeze-dried strawberries for a more intense strawberry flavor in the frosting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 26g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

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