Fresh strawberries bring a burst of flavor and sweetness to any dessert, and these cupcakes are no exception. They are moist, fluffy, and packed with delicious strawberry goodness. Perfect for a warm day or a special celebration, these treats are simple to make and even more delightful to share.
Why We Love This Fresh Strawberry Cupcakes
Fresh strawberry cupcakes hold a special place in many hearts. The combination of fluffy cake enveloped by creamy frosting topped with real strawberries creates a sensory delight. The natural sweetness of strawberries adds a fresh and tangy note, making each bite refreshing yet indulgent. They’re an excellent choice for parties, birthdays, or just a sweet treat to brighten your day. Additionally, working with fresh ingredients allows you to control flavors and celebrate seasonal produce. The vibrant color of the strawberries makes the cupcakes visually appealing, and they are perfect for impressing friends and family. There’s something nostalgic and comforting about enjoying a homemade dessert, and these cupcakes encapsulate that feeling beautifully.
Ingredients for Fresh Strawberry Cupcakes
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, hulled and chopped
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- Additional fresh strawberries for garnish
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy.
- Add the eggs, one at a time, and mix until well combined. Then, stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Fold in the chopped strawberries gently, ensuring an even distribution through the batter.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- When baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter and powdered sugar until creamy. Add the heavy cream and vanilla extract, mixing until smooth.
- Once the cupcakes are cool, frost them generously with the strawberry frosting. Top each cupcake with a fresh strawberry for garnish.
How to Serve Fresh Strawberry Cupcakes
Serving fresh strawberry cupcakes is about enhancing their natural beauty and flavor. You can present them on a decorative cake stand or platter, creating an inviting display. Consider pairing them with a scoop of vanilla ice cream on the side. The creaminess of the ice cream complements the fruity notes of the cupcakes beautifully. For a touch of elegance, you can dust the tops with a light sprinkle of powdered sugar or drizzle some chocolate sauce around the plate for added flair. If you’re hosting a gathering, offer them alongside fresh whipped cream to add a rich, creamy element that balances the sweetness of the strawberries. For an added wow factor, serve these cupcakes with a refreshing glass of homemade lemonade or iced tea. This combination creates a perfect summer afternoon treat that’s sure to impress your guests.
Expert Tips for Fresh Strawberry Cupcakes
Getting the perfect strawberry cupcakes requires a few expert tips to ensure your baking journey is a success. First, use the freshest strawberries you can find for maximum flavor. If you want to boost the strawberry taste, try adding a bit of strawberry puree into the batter. When mixing the batter, be careful not to overmix. Mixing just until the ingredients are combined will keep your cupcakes light and fluffy. For even results, use an ice cream scoop to portion the batter into the cupcake liners. This method ensures uniform sizes for even baking. As far as frosting goes, experiment with the consistency; if it’s too thick, add a little more heavy cream. If you prefer it sweeter, adjust the powdered sugar. Lastly, let your cupcakes cool completely before frosting. This step prevents the frosting from melting off and ensures a beautiful, neat presentation.
How to Store Fresh Strawberry Cupcakes
To keep your fresh strawberry cupcakes tasting their best, store them properly. After the cupcakes cool completely, place them in an airtight container. This will help maintain their moisture and prevent them from drying out. If you want to extend their freshness, refrigerate them for up to a week. However, note that the frosting may firm up slightly in the fridge. If you prefer a softer texture, allow them to come to room temperature before serving. If you plan to enjoy them later, you can freeze unfrosted cupcakes for up to three months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw and frost as desired.
Variations of Fresh Strawberry Cupcakes
Fresh strawberry cupcakes offer a versatile base for creativity. You can experiment with different types of flour; try substituting half the all-purpose flour with almond flour for a nutty flavor. For a twist, incorporate a splash of lemon juice or zest into the batter, enhancing the freshness of the strawberries. If you want a richer flavor, swap the butter for coconut oil or use a mix of applesauce and oil for a lighter version. For the frosting, consider adding cream cheese for a tangy twist that pairs wonderfully with strawberries. You could also make chocolate strawberry cupcakes by introducing cocoa powder to the batter. If you like crunch, sprinkle some crushed nuts or sprinkles on top of the frosting for added texture and visual appeal. With these variations, you can tailor the recipe to suit your taste and occasion.
FAQ about Fresh Strawberry Cupcakes
Can I use frozen strawberries instead of fresh for my cupcakes?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in your cupcakes.
How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make your strawberry cupcakes gluten-free.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
How do I enhance the strawberry flavor in the cupcakes?
Adding a bit of strawberry puree to the batter or using a splash of strawberry extract can significantly enhance the flavor.
Can I make these cupcakes ahead of time?
Absolutely! You can bake and freeze the unfrosted cupcakes. Frost them once you are ready to serve for the best texture and flavor.
Fresh Strawberry Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup cake flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, hulled and chopped
For the Frosting
- 1.5 cups powdered sugar
- 0.5 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 0.5 teaspoon vanilla extract
- to taste pieces fresh strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy.
- Add the eggs, one at a time, and mix until well combined. Then, stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Fold in the chopped strawberries gently, ensuring an even distribution through the batter.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- When baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- For the frosting, beat together the softened butter and powdered sugar until creamy. Add the heavy cream and vanilla extract, mixing until smooth.
- Once the cupcakes are cool, frost them generously with the strawberry frosting. Top each cupcake with a fresh strawberry for garnish.
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