I’ve always loved how strawberry cupcakes bring a little sunshine to any day. They’re sweet, fresh, and surprisingly easy to whip up with just a few ingredients. The chopped strawberries give them a soft, fruity bite that pairs perfectly with the fluffy cake. Whether you’re baking for a party or just treating yourself, these cupcakes are a crowd-pleaser. Stick around—I’ve got some tips to make them even better.
What You’ll Love About This Recipe
These strawberry cupcakes are a delightful treat that combines fresh flavors with a moist, tender crumb. Perfect for any occasion, they’re sure to impress with their simplicity and taste.
- Fresh Strawberry Flavor: Made with real strawberries for a natural, fruity sweetness.
- Easy to Make: Simple steps and common ingredients make this recipe beginner-friendly.
- Versatile: Ideal for parties, desserts, or a sweet afternoon snack.
Recipe
Strawberry cupcakes are a delightful treat that combines the sweetness of fresh strawberries with the light, fluffy texture of a classic cupcake. Perfect for any occasion, these cupcakes are certain to be a hit with both kids and adults alike.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, finely chopped
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- For a more intense strawberry flavor, you can add a few drops of strawberry extract to the batter.
- Confirm the strawberries are finely chopped to distribute evenly throughout the cupcakes.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Time:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Serving:
– Makes 12 cupcakes
Calories:
– Approximately 200 calories per cupcake
Cuisine:
– American
Equipment
To make strawberry cupcakes, you’ll need a few essential tools to guarantee the process is smooth and efficient. Having the right equipment on hand will help you achieve the perfect texture and flavor.
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Electric mixer or whisk
- Cupcake tin
- Cupcake liners
- Cooling rack
- Spatula
- Piping bag (optional, for frosting)
- Oven thermometer (optional, for accuracy)
Nutrition
Strawberry cupcakes are a delightful treat that can be enjoyed while still being mindful of nutrition. These cupcakes offer a balance of flavor and essential nutrients.
- Calories: Approximately 200-250 per cupcake
- Carbohydrates: Around 30-35 grams, primarily from flour and sugar
- Protein: About 2-3 grams, mainly from eggs and milk
- Fat: 8-10 grams, with a mix of saturated and unsaturated fats
- Fiber: 1-2 grams, depending on the recipe and added ingredients
- Vitamins: Contains small amounts of Vitamin C from strawberries
- Minerals: Provides trace amounts of calcium and iron
What to Serve With This Recipe
When I serve strawberry cupcakes, I love pairing them with a fresh fruit platter to balance the sweetness, or topping them with whipped cream for extra indulgence. A scoop of vanilla ice cream on the side makes them even more irresistible, and a glass of sparkling lemonade adds a revitalizing touch. For a little extra flair, I sometimes drizzle chocolate over the cupcakes to add a rich, decadent twist.
Fresh Fruit Platter
A colorful fresh fruit platter is my go-to pairing for strawberry cupcakes, and it’s a crowd-pleaser every time. I love creating a vibrant fruit combination, like juicy pineapple, sweet grapes, and tangy kiwi, to balance the cupcakes’ richness. For platter presentation, I arrange the fruits in a circular pattern, adding a few mint leaves for a pop of green. It’s simple, invigorating, and always disappears fast!
Whipped Cream Topping
Adding a dollop of whipped cream to strawberry cupcakes is one of my favorite ways to elevate their flavor and texture. I love experimenting with whipped cream variations, like mixing in a hint of vanilla or a pinch of cinnamon. For topping techniques, I use a piping bag for neat swirls or simply spread it with a knife for a rustic look. It’s quick, easy, and always delicious!
Vanilla Ice Cream
There’s something magical about pairing warm strawberry cupcakes with a scoop of vanilla ice cream—the way the cold, creamy sweetness melts into the soft, fruity cake is pure bliss. Among dessert pairings, it’s a classic I can’t resist. While I love experimenting with other ice cream flavors, vanilla’s simplicity lets the strawberry shine. It’s a match that feels comforting, like a hug in dessert form. Try it—it’s unforgettable!
Sparkling Lemonade
While vanilla ice cream is a perfect match for strawberry cupcakes, sometimes I’m in the mood for something lighter and more invigorating. That’s where sparkling lemonade comes in! Its zesty, revitalizing flavors balance the sweetness of the cupcakes perfectly. It’s also a hit at summer gatherings, adding a bubbly touch that makes the occasion feel extra special. I love how it elevates the whole experience effortlessly.
Chocolate Drizzle
A chocolate drizzle can take your strawberry cupcakes from delightful to downright irresistible. I love how the sweet tang of strawberries pairs perfectly with a rich chocolate pairing, creating a match made in dessert heaven. For the best drizzle techniques, I use a spoon or squeeze bottle for smooth, elegant lines. Trust me, it’s simple, fun, and makes your cupcakes look extra special!
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
I’d use frozen strawberries if fresh aren’t available, but thaw and drain them first to avoid excess moisture. It can slightly affect cupcake texture, making it denser, but they’ll still taste great overall.
How Do I Store Leftover Cupcakes?
I’d store leftover cupcakes in an airtight container to keep them fresh. For storing techniques, I’d place them at room temperature for a day or refrigerate for longer. If I’m using frosting options like cream cheese, I’d chill them.
Can I Make These Cupcakes Gluten-Free?
Who wouldn’t want to enjoy a treat that fits their dietary needs? I’ve made gluten-free flours like almond or rice flour work wonders in recipes, and with baking substitutes like xanthan gum, it’s totally doable.
How Long Do the Cupcakes Stay Fresh?
I’ve found cupcake freshness usually lasts about 2-3 days at room temperature. For storage tips, I always keep them in an airtight container to prevent drying out. If I need longer, I refrigerate them for up to a week.
Can I Substitute the Butter With Oil?
Back in the days of parchment and quills, I’d have wondered about butter alternatives too. You can swap butter with oil—its benefits include moisture and a lighter texture, though the flavor might shift slightly.
