Ingredients | Strawberry Cupcakes
(Makes 12 cupcakes)
For the cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ½ cup (120g) fresh strawberry puree (see instructions below)
- A few drops of pink or red food coloring (optional, for a brighter pink color)
For the strawberry puree:
- 1 cup (150g) fresh strawberries, hulled and chopped
- 1 tbsp granulated sugar
For the strawberry frosting:
- ½ cup (113g) unsalted butter, softened to room temperature
- 2 cups (250g) powdered sugar, sifted
- 2-3 tbsp strawberry puree (from above)
- 1 tsp vanilla extract
- A pinch of salt
Instructions | Strawberry Cupcakes
Make the strawberry puree:
- In a blender or food processor, blend the chopped strawberries and sugar until smooth.
- Strain the mixture through a fine-mesh sieve to remove seeds (optional). Set aside.
Make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the strawberry puree (and food coloring, if using) until the batter is evenly pink.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the strawberry frosting:
- In a large bowl, beat the butter until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the strawberry puree, vanilla extract, and salt. Beat on medium-high speed until light and fluffy (about 2-3 minutes). If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.
Assemble | Strawberry Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the strawberry frosting on top.
- Optional: Garnish with fresh strawberry slices or sprinkles.
Enjoy your perfect strawberry cupcakes! They’re perfect for birthdays, parties, or just a sweet treat.
FAQ: Strawberry Cupcakes
1. What is the secret to super moist cupcakes?
The secret to super moist cupcakes lies in the ingredients and technique. Use room-temperature butter and eggs, and don’t overmix the batter. Adding strawberry puree to the batter not only enhances flavor but also keeps the cupcakes moist. Additionally, avoid overbaking—remove the cupcakes from the oven as soon as a toothpick inserted into the center comes out clean.
2. Can you put fresh fruit in cupcakes?
Yes, you can! Fresh strawberries are perfect for cupcakes. Blend them into a puree and mix it into the batter for a burst of natural flavor. You can also dice fresh strawberries and fold them into the batter for added texture. Just make sure to pat them dry to avoid excess moisture.
3. Why did my strawberry cupcakes turn purple?
Strawberry cupcakes can turn purple if the strawberries react with the baking powder or baking soda in the batter. To prevent this, use a little lemon juice or reduce the amount of leavening agent. Adding a drop or two of pink or red food coloring can also help maintain a vibrant pink hue.
4. How do you put fruit in the middle of a cupcake?
To add fruit to the middle of a cupcake, bake the cupcakes as usual. Once cooled, use a cupcake corer or a small spoon to remove a portion from the center. Fill the hole with strawberry jam, diced strawberries, or more strawberry puree. Replace the top or cover it with frosting for a delicious surprise inside!