Bursting with actual strawberries, these comfortable and fluffy contemporary strawberry cupcakes are the final word berry deal with. Topped with creamy strawberry buttercream, every chew is gentle, candy, and naturally flavored. They’re the right dessert to have fun strawberry season—and an exquisite approach to showcase them!
I initially printed this recipe in 2015 and have since added new photographs and extra useful success ideas. I additionally made 3 small enhancements to simplify and enhance the recipe, that are mirrored within the printable directions under.
This new-and-improved strawberry cupcake batter is now just a little extra just like my favourite vanilla cupcakes recipe. Have you ever made these earlier than? I really like that recipe a lot that I made a decision to incorporate it in my new cookbook, Sally’s Baking 101. The e book merely wouldn’t have felt full with out it! That recipe is a good place to begin for taking part in round with different flavors, equivalent to in the present day’s contemporary strawberry cupcakes.
So A lot to Love About Strawberry Cupcakes
- Buttery comfortable and fluffy cake crumb studded with juicy bits of contemporary berries
- Topped with uber-flavorful, candy strawberry buttercream frosting
- Like strawberry cake in handheld kind
- Recipe makes a giant batch, about 20 cupcakes
- Actual strawberry taste in each chew, as a result of we’re utilizing actual strawberries!
Recipe Testing: 3 Recipe Enhancements
This recipe was initially printed in 2015. After years of baking these cupcakes—and listening to useful suggestions from readers—I made a decision to make a couple of small tweaks to see if I might simplify the method with out sacrificing the flavour and texture. After a number of testing, my crew and I are joyful to say: we did it!
Right here’s what we up to date within the recipe under:
- We swapped from all-purpose flour + cornstarch to cake flour.
- We skipped whipping the egg whites individually; it was an additional step that isn’t essential should you make one other change. We misplaced just a little fluff by skipping that additional step, so we…
- Changed some milk with bitter cream. Bitter cream helps create tremendous comfortable, fluffy, moist cupcakes. I really like utilizing it in baking.
In case you’d somewhat follow the unique model, see the recipe Notes under.
Important Substances You Want:
- Contemporary Strawberries: After all you want contemporary strawberries for contemporary strawberry cupcakes! Frozen strawberries should not splendid as a result of they’re too moist and weigh the batter down.
- Cake Flour: This recipe used to name for a mixture of all-purpose flour and cornstarch, however in our latest exams, my crew and I discovered that utilizing cake flour provides a greater consequence. In case you can’t discover it, you’ll be able to nonetheless use AP flour + cornstarch—observe the directions for this cake flour substitute.
- Softened Butter: The bottom of the batter is made by creaming collectively butter and sugar. Remember to use correct room-temperature butter, which is definitely cooler than you assume (about 65°F (18°C) is right).
- Eggs & Egg Whites: Eggs present construction and assist emulsify the components. The batter requires 1 egg plus 2 egg whites for a comfortable, gentle texture. Utilizing 2 eggs as a substitute will crush the crumb.
- Bitter Cream: This provides pure moisture whereas retaining the batter gentle. Plain yogurt works as a wonderful substitute.
- Milk: Entire milk makes for the most effective style and texture, however lower-fat or nondairy milk can work in a pinch. I exploit buttermilk on this vanilla cake recipe, which is often a wonderful substitution for each bitter cream and common milk in baked items. For these cupcakes, nonetheless, the crumb stays just a little tighter when utilizing bitter cream + complete milk.
The way to Make Contemporary Strawberry Cupcakes
Let’s begin with the star of the present, the strawberries.
After you’ve rinsed, hulled, and chopped your strawberries, you’ll puree some of the berries. You should utilize a blender or a small meals processor, and pulse till you’ve got a chunky puree.
Success Tip: If the strawberries aren’t turning right into a puree and preserve getting caught in your blender, strive including just a little of the milk you’ll want later within the recipe to assist transfer them alongside.
You possibly can should you’d like. In case you’re used to creating my strawberry cake recipe, or when you have tried my white chocolate strawberry cupcakes, that I cut back the strawberry puree down to pay attention the flavour. I don’t take that additional step right here, however you actually might. Begin with twice the quantity of chopped strawberries in step 2 under and cut back them on the range to 1/3 cup, following the identical directions in strawberry cake.
Put aside the remaining chopped berries—you’ll fold these into the batter on the finish.
After that, prepping the cupcake batter is fairly commonplace. Whisk collectively your dry components, cream butter and sugar collectively, add the egg, egg whites, and vanilla, and beat once more to mix. The combination will look curdled, and that’s regular at this level. Beat within the bitter cream, then, in separate additions, add the dry components and milk. Add the strawberry puree. This can be a splendidly creamy batter:
Then fold within the chopped strawberries:
Spoon the batter into your cupcake liners, filling solely about 3/4 of the best way. In case you over-fill, the cupcakes will spill out over the edges and also you’ll have some mushroom-shaped cupcakes. This recipe makes round 20 cupcakes, so that you’ll want to make use of 2 commonplace 12-cup muffin pans (depart a couple of cups empty), or bake in batches.
As a result of there isn’t a meals coloring within the batter, the baked cupcakes are a pink-tinted beige colour. In case you’d wish to tint the batter, I like to recommend gel meals coloring. Simply 1 small drop of this “dusty rose” gel meals coloring or this “comfortable pink” gel meals coloring.
Once more, the pictured cupcakes weren’t coloured!
Strawberry Buttercream Frosting
Contemporary strawberries can find yourself curdling your buttercream, so that you want freeze-dried strawberries to make the most effective strawberry buttercream frosting.
While you grind them, freeze-dried strawberries make the right flavorful “mud” to make a strawberry frosting with none synthetic strawberry flavoring. They ship essentially the most intense (and pure) strawberry taste whereas, on the identical time, do not alter the feel of the particular frosting. And so they flip it a naturally fairly pink colour, too!
The place to purchase freeze-dried strawberries? I often discover them at main grocery shops within the dried fruit part or you’ll be able to strive Goal, Dealer Joe’s, or on-line right here or right here.
On the pictured cupcakes, I used piping tip Ateco #826.
I like this naturally flavored strawberry buttercream on pistachio cupcakes, too. And should you love cream cheese frosting, you possibly can additionally strive in the present day’s contemporary strawberry cupcakes with the strawberry cream cheese frosting from this recipe for strawberry cake.
Extra Favourite Strawberry Desserts
Description
Made with actual strawberries, these comfortable and fluffy contemporary strawberry cupcakes with strawberry buttercream are the quintessential summertime cupcake. These cupcakes are an exquisite deal with to make when contemporary strawberries are in season.
Cupcakes
Strawberry Buttercream
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes round 20 cupcakes, so line a second muffin pan with extra liners (or bake in batches).
- Place 1/2 cup (80g) of the chopped strawberries in a meals processor or blender. Pulse till strawberries are a chunky puree. It’s best to have about 1/3 cup (80g). (Tip: In the event that they’re getting caught and never breaking down right into a puree, add a splash of the milk to assist transfer them alongside.) Put aside.
- Put aside the remaining 3/4 cup (120g) chopped strawberries to be folded into the batter in step 6.
- Make the cupcakes: In a big bowl, whisk the cake flour, baking powder, and salt collectively. Put aside.
- In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar collectively on medium pace till gentle and fluffy, about 3 minutes. Scrape down the edges and backside of the bowl with a silicone spatula as wanted. Add the egg, egg whites, and vanilla and beat on medium-high pace till mixed. Scrape down the edges and backside of the bowl as wanted. Beat within the bitter cream. The combination will look just a little curdled and that’s regular and anticipated.
- Add about half of the dry components and half of the milk, and blend on low pace till included. Add the remaining dry components and remaining milk, in addition to the strawberry puree, and blend till simply mixed. Don’t over-mix. The batter will probably be creamy and barely thick. Fold within the chopped strawberries.
- Spoon batter into cupcake liners, filling solely about 3/4 full. Bake for 21–24 minutes or till the tops of the cupcakes spring again when gently touched and a toothpick inserted within the heart comes out principally clear with just some moist crumbs.
- Enable to chill within the pan for five–10 minutes, then switch to a cooling rack. Enable the cupcakes to chill utterly earlier than frosting.
- Make the frosting: Utilizing a meals processor or blender, course of the freeze-dried strawberries right into a powdery crumb. It’s best to have about 1/2 cup. In a big bowl utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high pace till creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low pace for 30 seconds, then improve to excessive pace and beat for two minutes. Style. Beat in a pinch of salt if frosting is simply too candy.
- Frost cupcakes as desired. I used piping tip Ateco #826. Garnish frosted cupcakes with contemporary strawberries, if utilizing.
- Cowl leftover cupcakes tightly and retailer within the fridge for as much as 3 days. I like to recommend a cupcake provider for storing and transporting embellished cupcakes.
Notes
- Make Forward & Freezing Directions: You possibly can bake the cupcakes 1 day prematurely. Hold cupcakes coated tightly at room temperature and frost the day of serving. You may make the frosting and retailer it coated within the fridge for as much as 2 days earlier than utilizing. After refrigerating, beating in a splash of heavy cream or milk will assist skinny the frosting out once more, if wanted. (It stiffens within the fridge.) Unfrosted cupcakes might be frozen for as much as 3 months. Thaw in a single day within the fridge and produce to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Meals Processor or Blender | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand Mixer) | Silicone Spatula | Cooling Rack | Small Icing Spatula or Piping Bag (Reusable or Disposable) + Piping Tip Ateco #826 | Cupcake Service
- Replace in 2025: This recipe was initially printed in 2015. Since then, I’ve made three delicate modifications to simplify the method and the consequence tastes even higher! The model written above displays these updates. In case you’d somewhat follow the unique model, right here’s how: (1) Use 2 cups (250g) all-purpose flour plus 1/4 cup (30g) cornstarch as a substitute of cake flour. (2) Skip the bitter cream and use 1 cup (240ml) complete milk as a substitute. And (3) as a substitute of beating the egg and egg whites straight into the batter (step 4), whip the egg whites individually till fluffy, then gently fold them in together with the chopped strawberries.
- Mini Cupcakes: Bake for about 11–13 minutes, identical oven temperature.
- Cake Flour: I strongly recommend utilizing cake flour on this recipe. In case you can’t discover it, do this home made cake flour substitute.
- Bitter Cream & Entire Milk: Bitter cream and complete milk are strongly really helpful for the most effective style and texture. If wanted, plain yogurt (both Greek or common) works as a substitute of bitter cream. Similar goes with a lower-fat milk (I don’t advocate nonfat). Nondairy milk works in a pinch. You possibly can exchange each the entire milk and bitter cream with buttermilk (1 cup/240ml) if wanted.
- Can I Tint the Cupcake Batter? As a result of there isn’t a meals coloring within the batter, the baked cupcakes are a pink-tinted beige colour as pictured above. In case you’d wish to tint the batter, I like to recommend gel meals coloring. Simply 1 small drop of this “dusty rose” gel meals coloring or this “comfortable pink” gel meals coloring.
- Can I Cut back the Strawberry Puree in Step 2? You possibly can should you’d like. In case you’re used to creating my strawberry cake recipe, or when you have tried my white chocolate strawberry cupcakes, that I cut back the strawberry puree down to pay attention the flavour. I don’t take that additional step right here, however you actually might. Begin with twice the quantity of chopped strawberries in step 2 and cut back them on the range to 1/3 cup, following the identical directions in strawberry cake.
- The place to Purchase Freeze-Dried Strawberries: I at all times discover them in my common grocery retailer within the aisle with the dried fruit. Goal, Entire Meals, and Dealer Joe’s carry them, and I’ve additionally discovered them in some well being meals shops. You can too purchase them on-line. Don’t use the chewy/gummy dried strawberries. You want FREEZE-dried strawberries, which grind right into a powder. In case you can’t discover them, strive the raspberry frosting from my lemon raspberry cupcakes however swap out the raspberry jam for strawberry jam. Or strive my strawberry whipped cream as a substitute.
- Remember to try my 10 ideas for baking the BEST cupcakes earlier than you start.