Strawberry Cupcakes
These melt-in-your-mouth Strawberry Cupcakes are the perfect spring or summer treat. Fill with fresh strawberries, they are so delightfully soft, moist, and fluffy.
Prep: 15min
Total: 45min
Yield: 24
Serving Size: 1 serving
Nutrition Facts: calories 418 kcal, Carbohydrate 56 g, Protein 3 g, Fat 21 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 78 mg, Sodium 135 mg, Fiber 1 g, Sugar 43 g, unSaturated Fat 6 g, servingSize 1 serving
Ingredients:
- 3 cups all-purpose flour ((360g))
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter unsalted (room temperature (227g))
- 1 ½ cups granulated sugar ((300g))
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream (room temperature (120g))
- ½ cup whole milk (room temperature (120ml))
- 1 cup fresh strawberries (finely chopped (220g))
- 1 drop soft pink food coloring (optional)
- 1 ½ cups unsalted butter (room temperature (340g))
- ¼ teaspoon salt
- 6 cups powdered sugar ((720g))
- 6 tablespoons pureed fresh strawberries ((about 6 large berries/ 90ml))
- ½ teaspoon vanilla extract
Instruction:
- Bake one pan at a time for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.
- Transfer to a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Garnish with fresh strawberries, if desired. Cupcakes can be stored in an airtight container at room temperature without the garnish for up to 3 days or refrigerated for up to 1 week.
Homemade Strawberry Cupcakes
Forget the strawberry cake made with cake mix! These homemade completely scratch strawberry cupcakes are a classic done right and delicious!
Prep: 10min
Total: 30min
Yield: 24
Serving Size: 1 serving
Nutrition Facts: calories 347 kcal, Carbohydrate 45 g, Protein 2 g, Fat 17 g, Saturated Fat 11 g, Cholesterol 62 mg, Sodium 111 mg, Sugar 32 g, servingSize 1 serving
Ingredients:
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
- 2 cups fresh whole strawberries (pureed)
- 3 large eggs (room temperature)
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream (room temperature)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3-4 drops red food coloring (optional)
- 3.5 cups powdered sugar
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/4 cup pureed fresh strawberries
- 1/2 teaspoon strawberry extract
- Pinch salt
Instruction:
- Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
- Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.
The Best Strawberry Cupcakes Recipe
FAQ
What is the secret to moist cupcakes?
What is the secret to good cupcakes?
- Ingredients should be at room temperature.
- Do not overmix the batter.
- Use a cupcake scoop for evenly baked cupcakes.
- Do not overfill cupcake liners.
- Bake cupcakes in the center rack of the oven.
- Use the touch test rather than a toothpick.
- Remove cupcakes from the pan to cool.
Should strawberry cupcakes be refrigerated?
What makes cupcakes fluffy?
