Name: Strawberry Cupcakes Recipe: Sweet and Fruity
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; 1/2 cup fresh strawberries (pureed); 1/2 cup unsalted butter (softened); 3 cups powdered sugar (sifted); 1/4 cup fresh strawberries (pureed); 1 tsp vanilla extract; 1 –2 tbsp heavy cream; Optional: Strawberry slices (sprinkles); Suggested Pairings: Berries (sparkling water)

Introduction

Table of Contents

Strawberry Cupcakes are a delightful dessert, perfect for gatherings, parties, or special occasions. These moist, fluffy cupcakes, infused with fresh strawberry flavor and topped with creamy pink frosting, deliver a sweet, fruity taste in every bite. Presented on a white ceramic tray or plate, garnished with fresh strawberry slices, these cupcakes offer a vibrant, appetizing aesthetic that elevates any event. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a charming, crowd-pleasing dessert that brings a burst of summer to any occasion.

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/2 cup fresh strawberries, pureed (about 5–6 medium strawberries)

For the Strawberry Frosting:

1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1/4 cup fresh strawberries, pureed
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed for consistency)

Serving:

Optional: Fresh strawberry slices, sprinkles
Suggested Accompaniments: Fresh berries, whipped cream
Suggested Pairings: Sparkling water, rosé wine
Suggested Aesthetic: Serve on a white ceramic tray or plate
Suggested Equipment: Mixing bowls, electric mixer, cupcake pan, paper liners, spatula, piping bag, blender or food processor, measuring cups/spoons, knife, cutting board

Step-by-Step Process

Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract and strawberry puree.
Combine Ingredients: Add half the dry ingredients to the butter mixture, mixing until just combined. Add milk, then the remaining dry ingredients, mixing until smooth. Avoid overmixing to keep cupcakes light.
Bake: Divide batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add strawberry puree and vanilla extract. Beat until fluffy, adding heavy cream 1 tbsp at a time if needed for a pipeable consistency. Taste the frosting and adjust with additional powdered sugar (for sweetness) or strawberry puree (for flavor) to ensure a balanced flavor.
Decorate: Transfer frosting to a piping bag with a star tip. Pipe swirls onto cooled cupcakes. Garnish with fresh strawberry slices or sprinkles.
Serve: Arrange cupcakes on a white ceramic tray or plate. Serve with fresh berries, whipped cream, sparkling water, or rosé wine.

Tips for Better Strawberry Cupcakes

Use fresh, ripe strawberries for the best flavor; blend until smooth for puree.
Taste the frosting before decorating to balance sweetness and strawberry flavor; adjust with powdered sugar or puree.
Ensure butter is softened (not melted) for a fluffy batter and frosting.
Fill cupcake liners only 2/3 full to prevent overflow and ensure even baking.
Use a white ceramic tray or plate for a vibrant presentation, highlighting the pink frosting and strawberry garnishes.
Make ahead: Bake cupcakes up to 1 day in advance; store in an airtight container at room temperature. Frost before serving.
Cool cupcakes completely before frosting to prevent melting.
Enhance aesthetic: Present on a white ceramic tray with strawberry slices for a fresh, inviting look.

Variations and Customization

Gluten-Free Strawberry Cupcakes: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
Vegan Strawberry Cupcakes: Replace butter with vegan margarine, eggs with 1/2 cup applesauce or flax eggs (2 tbsp flaxseed meal + 6 tbsp water), milk with plant-based milk, and cream with coconut cream.
Low-Sugar Strawberry Cupcakes: Reduce granulated sugar to 1/2 cup and powdered sugar to 2 cups; use ripe strawberries for natural sweetness.
Chocolate Strawberry Cupcakes: Add 1/4 cup cocoa powder to the batter and top with chocolate shavings.
Lemon Strawberry Cupcakes: Add 1 tbsp lemon zest to the batter and 1 tsp lemon juice to the frosting for a citrus twist.
Cream Cheese Frosting: Replace strawberry frosting with cream cheese frosting (8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla).
Filled Strawberry Cupcakes: Core cupcakes and fill with 1 tsp strawberry jam before frosting.
Mini Strawberry Cupcakes: Use a mini cupcake pan; bake for 10–12 minutes.

Storage and Serving Tips

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Store frosted cupcakes in the fridge for up to 3 days; bring to room temperature before serving.
Freeze unfrosted cupcakes in a freezer-safe container for up to 2 months; thaw at room temperature before frosting.
Serve at room temperature for the best flavor and texture.
Use as a dessert for parties, birthdays, or summer gatherings.
Pair with sparkling water or rosé wine to complement the sweet, fruity flavor.
Present on a white ceramic tray or plate with vibrant garnishes for a charming, appetizing charm.

Nutritional Information

Based on 12 servings (1 cupcake each, with frosting):

Calories: 320 kcal
Total Fat: 16g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 150mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 32g
Protein: 3g
Vitamin A: 10% Daily Value
Vitamin C: 8% Daily Value
Calcium: 6% Daily Value
Iron: 4% Daily Value

Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~20g). High in sugar; enjoy in moderation. Pair with fresh fruit for balance.

Conclusion

This Strawberry Cupcakes recipe offers a sweet, fruity dessert, perfect for any occasion, transforming simple ingredients into a charming classic. Its quick preparation and vibrant presentation make it a favorite. The moist cake and creamy frosting delight every bite. It’s sure to be a cherished recipe, loved for its delightful, crowd-pleasing appeal.