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Fresh Strawberry Cupcakes Recipe

★★★★★

4.4 from 89 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these fresh strawberry cupcakes featuring a moist vanilla base filled with juicy chopped strawberries and topped with a luscious homemade strawberry buttercream frosting. Perfect for celebrations or any time you crave a burst of fresh berry flavor in a classic cupcake.

Ingredients

Scale

Cupcake Batter

  • 1 ⅔ cups (217g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ cup (115g) sour cream
  • ¼ cup + 2 tablespoons (90ml) milk
  • 1 ½ cups (200g) chopped strawberries

Strawberry Buttercream Frosting

  • 1 ½ cups (200g) chopped strawberries
  • 1 ¼ cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch or two of salt
  • Fresh strawberries for decorating

Instructions

  1. Prepare Oven and Cupcake Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: Combine the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside for later use.
  3. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, and vanilla extract until the mixture is smooth and fully incorporated.
  4. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully mixed before adding the next to create a uniform batter.
  5. Incorporate Sour Cream: Stir in the sour cream until the batter is smooth, which helps keep the cupcakes moist.
  6. Add Milk: Pour in the milk and whisk to blend all ingredients evenly.
  7. Combine Dry and Wet Mixtures: Add the previously mixed dry ingredients into the wet ingredients bowl. Gently whisk until combined, taking care not to overmix, which can lead to dense cupcakes.
  8. Fold in Strawberries: Carefully fold in the chopped strawberries to distribute them evenly throughout the batter.
  9. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each a little more than halfway to allow room for rising.
  10. Bake: Place the pan in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  11. Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to reach room temperature before frosting.
  12. Make Strawberry Reduction: Puree 1 ½ cups chopped strawberries in a food processor or blender until smooth, measuring about ¾ cup of puree. Transfer puree to a small saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens and reduces to approximately 6 tablespoons, about 10-15 minutes. Cool to room temperature.
  13. Beat Butter: In a large mixing bowl, beat the room temperature butter until smooth and creamy using a mixer.
  14. Add Powdered Sugar (First Half): Gradually add half of the powdered sugar to the butter and beat until well combined and smooth.
  15. Incorporate Strawberry Reduction and Flavorings: Mix in 4 tablespoons of the cooled strawberry reduction, the vanilla extract, and salt, blending until completely incorporated.
  16. Add Remaining Powdered Sugar: Add the rest of the powdered sugar and beat until the frosting is smooth. Adjust thickness and flavor by adding more strawberry reduction if needed.
  17. Frost Cupcakes: Use a piping bag fitted with Ateco tip 844 or your preferred tip to pipe the frosting generously onto each cooled cupcake.
  18. Decorate: Top each cupcake with a fresh strawberry half for an attractive and flavorful garnish.
  19. Storage: Store cupcakes in an airtight container at room temperature for best flavor and texture, consuming within 2-3 days.

Notes

  • Do not overmix the batter once the dry ingredients are added to keep cupcakes light and fluffy.
  • Make the strawberry reduction ahead of time and refrigerate; bring to room temperature before using in the frosting.
  • Use fresh, ripe strawberries for the best flavor in both the batter and frosting.
  • If frosting is too thick, add additional strawberry reduction a teaspoon at a time to reach desired consistency.
  • Store cupcakes at room temperature, covered, to retain moisture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cupcakes, fresh strawberries, buttercream frosting, vanilla cupcakes, dessert, homemade cupcakes, strawberry buttercream

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Find it online: https://cooklilan.com/fresh-strawberry-cupcakes-recipe/