Okay, picture this: I’m Is the smell of vanilla and strawberries in the kitchen window appealing? What are some of the most delicious cupcakes you’ve ever tasted? What is your favorite strawberry cupcake recipe? These aren’t your average, dry-as-dust cupcakes. We’re talking about a symphony of flavors and textures that will make you forget all about that. What’s that vanilla cupcake recipe you’ve been clinging to? Think of it as the love child of a classic vanilla cupcake and Strawberry Shortcake, all together. What are some of the best gifts that come in one perfect little package?
What is a strawberry cupcake recipe?
What exactly are we dealing with here? What is a Strawberry cupcake recipe? Fresh taste of real strawberries. What is pureed strawberries? The batter, sometimes even little chunks for extra texture and a burst of fruity goodness. What’s not to like? A strawberry glaze that melts in your mouth. Think of it as summer in a cupcake – bright, cheerful, and irresistible. My grandma used to make something similar, but hers were always a bit…dense. This recipe? Is it a game changer?
Why you’ll love this recipe?
Alright, let me tell you why this Strawberry Cupcakes Recipe has earned a permanent spot in my recipe book (and why it will in yours too!). What I love most about this is the flavor. The combination of the sweet vanilla cupcake base with the tartness of the strawberries is just heavenly. It’s like a party in your mouth! But it’s not just about the taste, it’s ridiculously easy to make. Seriously, even if you’re a baking newbie, you can nail this recipe. It’s mostly just mixing and measuring, and honestly, the results will make you feel like a professional baker. Plus, you don’t need any fancy equipment! A couple of bowls, a whisk, and a muffin tin are all you need. And let’s talk about cost – strawberries can be a little pricey depending on the season, but the rest of the ingredients are pantry staples that you probably already have on hand. So, you’re getting a gourmet-level treat without breaking the bank. But it’s not just about cost but how I can change it up. Sometimes, I’ll add a dollop of whipped cream on top of the glaze for an extra touch of decadence. I’ve even tried using different berries, like raspberries or blueberries, and they work beautifully too! If you’re looking for a cupcake that’s easy to make, bursting with flavor, and incredibly versatile, this Strawberry Cupcakes Recipe is a winner. Honestly, once you try it, you’ll never look at another cupcake the same way.
How do I make strawberry cupcakes?
Quick Overview
How do I make Strawberry Cupcakes? It basically involves mixing the wet and dry ingredients separately, combining them gently, folding them together. In the strawberry puree, baking until golden, and then topping with a delicious glaze. How do you make a good strawberry batter? Don’t be intimidated by the steps – each one is simple and straightforward, and the result is well done. Is it worth the effort? What are some of those fancy recipes that are super easy to make?
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour: I prefer unbleached for the best flavor.
* 1 1/2 teaspoons baking powder: Make sure it’s fresh, or your cupcakes won’t rise properly!
* 1/4 teaspoon salt: Just a pinch to enhance the other flavors.
* 1/2 cup (1 stick) unsalted butter, softened: Is it necessary to be soft but not melted?
Can you use cane sugar?
* 2 large eggs: Use room-temperature eggs for a smoother batter.
What’s the best way to use vanilla extract?
* 1/2 cup milk: Whole milk or 2% works best, but you can use almond milk in a pinch.
* 1 cup strawberry puree: Made from fresh, ripe strawberries – this is where the magic happens!
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze.
* 1/4 cup strawberry puree: Again, fresh is best!
Add 1-2 tablespoons of milk to a bowl and stir until smooth.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners. If you don’t have liners, you can grease the tin with butter or cooking spray. I find that it is a good idea to grease it. Liner makes for easier cleanup. Make sure your oven is fully preheated before you put the cupcakes in – this will ensure they bake for about an hour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to whisk baking powder into the flour? What is the best way to make a lighter, fluffier cupcake? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the butter and sugar until light and fluffy. Set aside. Is it possible to use a stand mixer or hand mixer for this? Once the butter and sugar are creamed, beat in the eggs one at a time, then stir in vanilla. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. What is the best way to make a cupcake? A few streaks of flour are okay at this stage. Then, gently fold in the strawberry puree until evenly distributed. The batter should be a lovely light pink color and smell amazing!
Step 5: Prepare Filling
I dont like to put filling into these, however I have another idea that works well. Instead of filling cupcakes, I like to cut small pieces of strawberry and then mix it into the cupcake. After mixing I proceed with step 6. This gives the cupcake a stronger strawberry taste overall.
Step 6: Layer & Swirl
Fill cupcake liner about 2/3 full with batter. Bake for 20-25 minutes. If you overfill them, they’ll overflow and make a mess in your oven. I use an Ice Cream scoop to portion out the batter evenly. Place your tray into the preheated oven.
Step 7: Bake
Is it safe to bake for 18-20 minutes, or until a wooden skewer comes out clean? What should I do if my cupcakes are golden brown and spring back when touched? What is the best way to keep a close eye on your oven – every oven is different, so the baking time may vary slightly.
Step 8: Cool & Glaze
Remove cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to the cooling rack. Is it safe to put them on a wire rack to cool completely? While the cupcakes are cooling, prepare the glaze by whisking together the powdered sugar and salt. In a medium bowl, combine strawberry puree, milk, and vanilla. Stir until smooth. Add more milk if needed to reach the desired consistency. Once the cupcakes are completely cool, drizzle the glaze over the top. I like to use a spoon for this, but you can also use an piping bag for more precise look. I like to sprinkle some fresh chopped strawberries on top of the glaze for a fancy look.
Step 9: Slice & Serve
What are the best strawberries to serve at room temperature? What are the best sweet treats to have on your birthday? What are some good ways to slice a banana in half and serve with whipped cream or ice cream? I like to serve mine with a cup of coffee or tea.
What should I serve it with?
What are some good recipes for Strawberry Cupcakes? What are some good ideas for a whole experience?For Breakfast:What are some of the best morning coffees? Is it possible to crumble a banana on top of yogurt or oatmeal?For Brunch:Arrange the cupcakes on a pretty platter with other brunch favorites like mini quiches, fruit salad, and more. What are some great additions to a brunch spread?As Dessert:Serve them after dinner with a scoop of vanilla ice cream or whipped cream. A drizzle of chocolate sauce would also be delicious. I like to break them apart and mix them into a parfait with layers of yogurt, granola, and fruit. I also like them to be steamed.For Cozy Snacks:Enjoy them with a glass of milk or herbal tea on an afternoon. What are some good comfort foods for a rainy day?
How do I make strawberry cupcakes?
How do I make strawberry cupcakes? What are some of my top tips, learned from years of baking experience?Strawberry Prep: WhatWhat are some of the best strawberries to use for flavor? If your strawberries are tart, you can add a teaspoon or two of sugar to the puree. Make sure to remove any excess moisture from the puree by draining it through a fine mesh. What is the best way to sieve for a few minutes?Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in tough cupcakes. Mix until just combined, and don’t worry if there are a few streaks of flour.
Swirl Customization: If you want to get fancy with your glaze, you can create a swirl pattern by using two different colors of glaze. Simply drizzle each color over the cupcake, then use a toothpick or skewer to swirl them together.
Ingredient Swaps: If you’re looking to make these cupcakes gluten-free, you can substitute the all-purpose flour with a gluten-free blend. Just make sure to add a teaspoon of xanthan gum to help bind the ingredients together.
Baking Tips: Keep a close eye on the cupcakes while they’re baking, as every oven is different. If they start to brown too quickly, you can tent them with foil. Also, make sure to let them cool completely before glazing them – otherwise, the glaze will melt and run off.
Glaze Variations: You can customize the glaze by adding different extracts or flavorings. A little lemon zest or a drop of almond extract would be delicious. You can also use different types of liquid, such as orange juice or pineapple juice, instead of milk.
Storing and Reheating Tips
Want to make these Strawberry Cupcakes Recipe ahead of time or have leftovers? Here’s how to store them properly:
Room Temperature: You can store these cupcakes at room temperature for up to 2 days in an airtight container. Just make sure to keep them away from direct sunlight or heat.
Refrigerator Storage: For longer storage, you can store the cupcakes in the refrigerator for up to 5 days. Again, make sure to keep them in an airtight container to prevent them from drying out. Let them come to room temperature before serving.
Freezer Instructions: You can also freeze these cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before serving. Don’t glaze them before freezing them, the glaze will not freeze well.
Glaze Timing Advice: If you’re planning to store the cupcakes for more than a day, it’s best to glaze them right before serving. This will prevent the glaze from becoming sticky or melting.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Strawberry Cupcakes Recipe that’s perfect for any occasion, big or small. What makes this recipe so special, in my opinion, is that it manages to be both incredibly delicious and surprisingly simple. It’s the kind of recipe that makes you feel like a baking rockstar without requiring hours in the kitchen. If you’re looking for more fruity bakes after this, why not try a Lemon Blueberry Loaf? You won’t be disappointed. I really can’t wait to hear how your Strawberry Cupcakes Recipe turns out! Don’t forget to leave a comment below and let me know if you tried it, and if you made any fun variations. Happy baking!
Strawberry Surprise Cupcakes Recipe: 5 Reasons They're Irresistible!
Ingredients
Main Ingredients
- 1.5 cups All-Purpose Flour Sifted
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened
- 2 Large Eggs
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 0.75 cup Milk
- 1 tsp Vanilla Extract
Strawberry Filling
- 1 cup Fresh Strawberries Diced
- 0.25 cup Strawberry Jam
Frosting
- 1 cup Powdered Sugar
- 0.5 cup Unsalted Butter Softened
- 2 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the strawberry filling by combining the diced strawberries and strawberry jam in a small bowl.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the center with the strawberry filling.
- To make the frosting, cream together the butter and powdered sugar until light and fluffy. Add the milk and vanilla extract and beat until smooth.
- Frost the cupcakes with the prepared frosting. Garnish with fresh strawberries, if desired.
