These fresh strawberry cupcakes are very soft and completely
addictive. This recipe has sliced strawberries and buttercream on them! This
is a great delicious recipe for spring and summer. I have delicious desserts
for you on this site.
You can make them for any special occasion or celebration.
They are so soft that they melt in your mouth. There is no shortage of
variations of strawberry cakes and cupcakes. But one thing I like about them is
that they are very simple and straightforward. They are light, moist, and full
of flavor. I love them so much!
This has been updated a second time. The original version
was introduced when I first started this blog. Then it was updated in 2020. And
now I am updating it again. I have made some changes to it. The rest of the
method is the same you should try it.
There are a few small updates to the procedure to give you a
better smoother batter that is easier to use. It's still delicious, and it's
just as wonderful as the first one I made. The strawberry cupcakes above are
small in size. I made it in both large and small sizes.
Make sure all ingredients are at normal temperature. If you
are a good baker, you know how important it is. To save time, many people
ignore this tip but it is very important to get the best taste and texture.
Room temperature ingredients help create light, airy, evenly baked treats.
I use three egg
whites with only 1 egg yolk in the batter. The yolks are mixed with cream butter/sugar
and the egg whites are beaten and added to the batter.
Recipe overview.
Strawberry Cupcakes: These are homemade vanilla
cupcakes filled with chopped fresh strawberries. They are very soft
Strawberry Frosting: This beautiful pink
buttercream is delicious. This is a typical buttercream with additions.
Give them some time
to cool completely. Once they have reached room temperature, begin the process
of preparing the frosting. Use a piping bag and pastry tip to keep frosting on
the cakes
Strawberry buttercream frosting.
It is made with butter and powdered sugar and tastes like
frozen strawberry jam, vanilla, pure strawberry, and dried strawberry. The
color of the frosting depends on how fresh and red your strawberries are and
whether you are using frozen dried strawberries. Using frozen dried
strawberries enhances the taste of strawberries.
50-minutes strawberry cupcakes.
·
Prep Time: 30 minutes
·
Cook Time: 20 minutes
·
Total Time: 50 minutes
·
Servings: 12
·
Course: desserts
INGREDIENTS.
Cupcakes:
·
1 ½ cups all-purpose flour
·
1 teaspoon baking powder
·
¼ teaspoon salt
·
½ cup unsalted butter, room temperature
·
1 cup granulated sugar
·
1 large egg room temperature
·
2 large egg whites room temperature
·
2 teaspoons pure vanilla extract
·
¼ cup whole or 2% milk room temperature
·
1 cup finely chopped fresh strawberries
Frosting:
·
3/4 cup freeze-dried strawberries
·
¾ cup unsalted butter softened
·
3 cups powdered sugar, sifted if lumpy, plus
more if needed
·
½ teaspoon pure vanilla extract
·
1 tablespoon strawberry jam
·
2 tablespoon milk or 5-8 fresh strawberries,
plus more if needed
·
Fresh strawberries, to garnish (optional)
INSTRUCTIONS.
For the cupcakes:
Step 1.
Preheat oven to 350 F. Line the 12 cup muffin tin with paper
liners and set it aside. Now in a medium bowl, add the baking powder, flour,
and salt and set aside.
Step 2.
In a paddle stand mixer, beat the butter slowly for 1-2
minutes, and slowly increase the speed. Scrape the bowl with a spatula. Now
slowly add the sugar and mix well. Slow down the mixer, add the egg, vanilla
extract, and egg white, scraping the sides and bottom of the bowl with a
spatula.
Step 3.
While lowering the speed of the mixer, add half the flour to
the mixture, keep stirring the mixer until it is mixed. Now add milk and mix.
Add the remaining flour and mix. Don't forget to scrape off the drink.
Carefully combine the chopped strawberries with a rubber spatula.
Step 4.
Put the batter evenly in the prepared muffin cups (you can
use a scoop of ice cream for this). Bake for 15-20 minutes, after baking put
the toothpick in the middle of the cupcake and check until it does not clean
the toothpick. Transfer the muffin tin to a wire rack to cool, then remove the
cupcakes and place them directly on the rack to cool completely.
Frosting:
Step 1.
In a small food processor, add 2 cups of frozen dried
strawberries, blend well and turn into a powder. Sift the powder into a
fine-mesh sieve, discard the solid ingredients and preserve the fine powder
coming through the sieve. Set aside the cup of powder.
Step 2.
With a stand mixer or hand mixer, beat the butter until
smooth and creamy, scrape the batter around the bowl, and as needed with a
rubber spatula. Now add 2 cups powdered sugar and keep beating till it is
combined.
Step 3.
Add vanilla extract, jam, and 2 tablespoons milk or 2
tablespoons strawberry puree to the dried strawberry powder. Beat on low speed
until completely combined. Keep in mind to keep scraping the sides of the bowl
and batter as needed.
If desired, adjust by adding more powdered sugar to thicken,
or by adding more milk or strawberry puree to thin.
watch the video of strawberry cupcakes.
Recipe Tips.
·
Always use the best and freshest strawberries in
this recipe. The redder they are, the sweeter they will be if your strawberries
are a little too ripe or would like to shake them if they are not too sweet.
·
Always use room-temperature ingredients in this
recipe. Put the milk and eggs in lukewarm water for a while to bring them to
room temperature quickly
·
Always bake cupcakes in the middle of the oven.
Recipe Notes.
To use milk or fresh strawberry puree to dilute the
frosting, put 5-8 strawberries in a blender and process the strawberries until
clear. 2-3 tablespoons of strawberry puree will be needed.
Freeze-dried strawberries:
Using frozen dried strawberries gives the strawberries a
darker flavor and pink color.
Storage:
These cupcakes can be stored in the refrigerator for three
to four days. Cool the cupcakes to room temperature before serving.
Make ahead:
Frosting can be prepared 2 days in advance. Cover the
frosting and store in the refrigerator and bring to room temperature before
adding to the cupcakes so that it is soft enough to spread.
Place the eggs in a bowl of lukewarm water for about 3
minutes to quickly bring the eggs and milk to room temperature. Place the milk
in the microwave oven for 10 seconds to cool.
Layer cake:
You can easily turn it into a single layer. Simply put the
flour in a two-greased, 9-inch cake pan and bake in the oven for 28-35 minutes.
They are cooked when the toothpick inserted in their center comes out clean.
Mini cupcakes:
To make about 35 mini cupcakes, spray with liners with
non-stick spray. Follow the instructions. Bake them for 12 to 15 minutes or
until the toothpick in the center is clean.
Flour:
I use peeled flour + corn starch to make their flour - if
you have flour in the pantry, use 2 and 1/3 cups instead of all-purpose flour
and corn starch.
Milk:
To make it richer and moister, use whole milk. Or buttermilk
would be great instead of milk!
Nutrition.
Calories: 411kcal, carbohydrates: 60g, protein: 3g, fat:
17g, saturated fat: 11g, cholesterol: 59mg, sodium: 68mg, potassium: 88mg,
sugar: 47g, vitamin A: 555IU, vitamin C: 7.2mg, calcium: 32mg, Iron: 0.9mg
How to store cupcakes?
Once cool, store them in sealed containers. Don't try to
crush the frosting when covering!
Can you freeze cupcakes?
They can be frozen for many months, and they freeze really
well! When you intend to enjoy frozen strawberry cupcakes, place them on your
counter so that they melt completely before frosting.