Introduction & Inspiration
These Strawberry Cupcakes are a burst of fresh, fruity flavor in every bite! I love the combination of the moist, tender cake infused with real strawberries. And the creamy, tangy strawberry cream cheese frosting.
The inspiration for this recipe came from my love for fresh strawberries. And a desire to create a cupcake that truly captured their vibrant flavor and beautiful color. I wanted a treat for spring.
I experimented with different methods for incorporating strawberries into the batter. And I found that a combination of mashed and chopped berries created the perfect balance of flavor and texture.
These cupcakes are perfect for spring and summer gatherings, birthdays, or any occasion. They are delicious! They’re also relatively easy to make, even for beginner bakers.
Nostalgic Appeal (with a Fresh, Fruity Twist)
Cupcakes are a classic treat that evokes a sense of nostalgia and celebration for many. They remind me of childhood birthday parties. And the simple joy of a sweet, frosted treat.
These Strawberry Cupcakes take that familiar treat. And add a fresh, fruity twist with the incorporation of real strawberries in both the cake and the frosting. It’s a delicious upgrade.
There’s something inherently satisfying about the combination of moist, tender cake and creamy, flavorful frosting. It’s a classic pairing that’s always a crowd-pleaser. And a treat.
These cupcakes are perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat. They’re a celebration of simple pleasures.
Homemade Focus (and the Importance of Fresh Strawberries)
I’m a strong advocate for homemade baked goods. These Strawberry Cupcakes are a perfect example of why. Making your own cupcakes allows you to control the quality of the ingredients.
Store-bought cupcakes often contain artificial flavors, preservatives, and can be overly sweet. When you make them at home, you can use fresh, high-quality ingredients. And adjust to your liking.
The key to this recipe is using fresh strawberries. They provide a vibrant flavor and beautiful color that you simply can’t get from artificial strawberry flavoring. It makes all the difference.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavor of strawberries. In a delicious and delightful cupcake form.
Flavor Goal
The flavor goal of these Strawberry Cupcakes is to achieve a perfect balance of sweet, tangy, and fruity notes. With a moist, tender cake and a creamy, flavorful frosting.
The cake itself is infused with fresh strawberries, both mashed and chopped. This creates a vibrant strawberry flavor and a beautiful pink hue. The lemon zest adds a subtle hint of brightness.
The strawberry cream cheese frosting, made with cream cheese, butter, powdered sugar, strawberry preserves, and vanilla extract. It is creamy, tangy, and bursting with strawberry flavor.
The overall effect is a cupcake that’s both refreshing and satisfying. With layers of flavor that complement each other perfectly. It’s a celebration of fresh, seasonal ingredients.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Strawberry Cupcakes so special. For the Strawberry Cupcakes:
Fresh strawberries, chopped, are the star of the show. Mashing some of the berries releases their juices. Adding chopped provides texture.
Granulated sugar, divided, adds sweetness to both the strawberry mixture and the cake batter. Lemon juice enhances the strawberry flavor and adds a touch of tartness.
Cake flour creates a tender, delicate crumb. If you don’t have cake flour, you can make a substitute.
Baking powder and baking soda are leavening agents that help the cupcakes rise. Kosher salt enhances the flavors of the other ingredients.
Unsalted butter, at room temperature, provides richness and flavor. Lemon zest adds a subtle hint of brightness.
Large eggs, at room temperature, add structure and richness. Vanilla extract enhances the overall flavor.
Red or pink food coloring (optional) enhances the pink color of the cupcakes. Whole buttermilk, at room temperature, adds moisture and a subtle tang.
For the Strawberry Cream Cheese Frosting:
An (8-oz.) package of cream cheese, cubed and softened, forms the base of the frosting. Unsalted butter, cubed and softened, adds richness and creaminess.
Powdered sugar provides sweetness and structure. Strawberry preserves add intense strawberry flavor and color.
Vanilla extract enhances the flavor. Red or pink food coloring (optional) enhances the pink color of the frosting.
Essential Equipment
You’ll need a few basic baking tools:
Two 12-cup cupcake pans.
Paper liners.
Medium bowls: for mixing.
A potato masher or fork for mashing the strawberries.
A stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl).
A 2 ¼-inch wide scoop (or a large spoon) for portioning the batter.
A wire rack for cooling the cupcakes.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the strawberry cupcakes:
- 1 ½ cups chopped fresh strawberries
- 1 ¾ cups granulated sugar, divided
- 1 Tbsp. lemon juice
- 3 cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup unsalted butter, room temperature
- 1 tsp. lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
- ½ cup whole buttermilk, room temperature
- Fresh strawberries, to garnish
For the strawberry cream cheese frosting:
- 1 (8-oz.) package cream cheese, cubed and softened
- ½ cup unsalted butter, cubed and softened
- 5 cups powdered sugar
- ¼ cup strawberry preserves
- 1 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
These are the amounts per the recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the strawberries and cream cheese.
Step-by-Step Instructions
Ready to bake some delicious Strawberry Cupcakes? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pans:
Preheat the oven to 350°F (175°C).
Line two 12-cup cupcake pans with paper liners.
2. Prepare the Strawberries:
Place ¾ cup of the chopped fresh strawberries in a medium bowl.
Add ¼ cup of the granulated sugar and the lemon juice to the strawberries.
Gently mash the berries with a potato masher or a fork until they are almost smooth. You want to release their juices but still have some small chunks.
Fold in the remaining chopped strawberries.
3. Combine Dry Ingredients (Cupcakes):
In another medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt.
4. Cream Butter and Sugar:
In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, lemon zest, and the remaining 1 ½ cups of granulated sugar over medium speed until light and fluffy, 3 to 4 minutes.
Scrape the bottom and sides of the bowl with a rubber spatula.
5. Add Eggs and Vanilla:
Beat in the eggs, one at a time, until well combined after each addition.
Beat in the vanilla extract.
6. Add Strawberry Mixture (and Food Coloring if using):
Beat in the prepared strawberry mixture until well combined.
Add the food coloring, if using, and beat until evenly distributed.
7. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low.
Add the flour mixture in 3 parts, alternating with the buttermilk in two additions, beginning and ending with the flour.
Scrape the bottom and sides of the bowl as needed. Be careful not to overmix.
8. Fill Cupcake Liners:
Using a 2 ¼-inch wide scoop (or a large spoon), drop a level, ⅓ cup scoop of batter into each lined muffin cup. The liners should be about ⅔ full.
9. Bake:
Bake until the tops of the cupcakes are golden brown and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.
10. Cool: Allow the cupcakes to cool in the pans for 5 minutes.
Then, remove them from the pans and transfer them to a wire rack to cool completely, at least 1 hour.
11. Make the Strawberry Cream Cheese Frosting:
While the cupcakes are cooling, make the frosting.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese over medium speed until smooth.
Add the softened butter and beat until well combined and creamy.
Reduce the speed to low. Gradually add the powdered sugar, beating until combined after each addition.
Add the strawberry preserves, vanilla extract, and food coloring, if using.
Increase the speed to medium-high and beat until the frosting is fluffy, about 1 minute.
12. Frost and Decorate:
Once the cupcakes are completely cool, spread or pipe the strawberry cream cheese frosting on top of each cupcake.
Top with a halved fresh strawberry, if desired.
Enjoy!
Troubleshooting
Here are some common problems:
Problem: The cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, make sure you’re using the correct amount of wet ingredients, such as butter, eggs, and buttermilk. Using cake flour helps to create a tender crumb.
Problem: The cupcakes are dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking powder and baking soda are fresh.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The frosting is too sweet.
Solution: You can reduce the amount of powdered sugar slightly. Or add a pinch of salt to balance the sweetness. Problem: Cupcakes are sinking in the middle. Solution: Be sure not to open the oven during cooking.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense strawberry flavor, use freeze-dried strawberries in addition to fresh strawberries. Grind the freeze-dried strawberries into a powder and add them to the dry ingredients.
Tip: If you don’t have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and then adding 6 tablespoons of cornstarch. Whisk together thoroughly.
Tip: To make sure your cupcakes are evenly sized, use a kitchen scale to weigh the batter as you’re filling the cupcake liners.
Variation: Add a teaspoon of lemon zest to the frosting for a hint of lemon flavor.
Variation: Use different types of berries, such as raspberries, blueberries, or blackberries, in the cupcakes and frosting.
Variation: Add a layer of strawberry jam or fresh sliced strawberries between the frosting and the cupcake.
Variation: Decorate the cupcakes with sprinkles, edible flowers, or other decorative elements.
Variation: Top with lemon zest.
Serving and Pairing Suggestions
These Strawberry Cupcakes are a delightful treat for many situations:
Serving Suggestions:
Serve the cupcakes at room temperature.
Serve them as a dessert for a spring or summer party, a birthday celebration, or any occasion.
They’re perfect for potlucks, bake sales, or as a homemade gift.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of strawberry-flavored milk.
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake (depending on the size and the specific ingredients used):
- Calories: Approximately 350-450
- Protein: 3-4 grams
- Fat: 18-25 grams (mostly from the butter and cream cheese)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is a general estimate. These Strawberry Cupcakes are a relatively rich and decadent treat. Due to the butter, sugar, and cream cheese.
They do provide some fiber and vitamins from the strawberries. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using reduced-fat cream cheese and less butter.
Print
Strawberry Cupcakes
Description
These Strawberry Cupcakes are a burst of fresh, fruity flavor in every bite! I love the combination of the moist, tender cake infused with real strawberries
Ingredients
For the strawberry cupcakes:
- 1 ½ cups chopped fresh strawberries
- 1 ¾ cups granulated sugar, divided
- 1 Tbsp. lemon juice
- 3 cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup unsalted butter, room temperature
- 1 tsp. lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
- ½ cup whole buttermilk, room temperature
- Fresh strawberries, to garnish
For the strawberry cream cheese frosting:
- 1 (8-oz.) package cream cheese, cubed and softened
- ½ cup unsalted butter, cubed and softened
- 5 cups powdered sugar
- ¼ cup strawberry preserves
- 1 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
Instructions
1. Prepare the Oven and Pans:
Preheat the oven to 350°F (175°C).
Line two 12-cup cupcake pans with paper liners.
2. Prepare the Strawberries:
Place ¾ cup of the chopped fresh strawberries in a medium bowl.
Add ¼ cup of the granulated sugar and the lemon juice to the strawberries.
Gently mash the berries with a potato masher or a fork until they are almost smooth. You want to release their juices but still have some small chunks.
Fold in the remaining chopped strawberries.
3. Combine Dry Ingredients (Cupcakes):
In another medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt.
4. Cream Butter and Sugar:
In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, lemon zest, and the remaining 1 ½ cups of granulated sugar over medium speed until light and fluffy, 3 to 4 minutes.
Scrape the bottom and sides of the bowl with a rubber spatula.
5. Add Eggs and Vanilla:
Beat in the eggs, one at a time, until well combined after each addition.
Beat in the vanilla extract.
6. Add Strawberry Mixture (and Food Coloring if using):
Beat in the prepared strawberry mixture until well combined.
Add the food coloring, if using, and beat until evenly distributed.
7. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low.
Add the flour mixture in 3 parts, alternating with the buttermilk in two additions, beginning and ending with the flour.
Scrape the bottom and sides of the bowl as needed. Be careful not to overmix.
8. Fill Cupcake Liners:
Using a 2 ¼-inch wide scoop (or a large spoon), drop a level, ⅓ cup scoop of batter into each lined muffin cup. The liners should be about ⅔ full.
9. Bake:
Bake until the tops of the cupcakes are golden brown and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.
10. Cool: Allow the cupcakes to cool in the pans for 5 minutes.
Then, remove them from the pans and transfer them to a wire rack to cool completely, at least 1 hour.
11. Make the Strawberry Cream Cheese Frosting:
While the cupcakes are cooling, make the frosting.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese over medium speed until smooth.
Add the softened butter and beat until well combined and creamy.
Reduce the speed to low. Gradually add the powdered sugar, beating until combined after each addition.
Add the strawberry preserves, vanilla extract, and food coloring, if using.
Increase the speed to medium-high and beat until the frosting is fluffy, about 1 minute.
12. Frost and Decorate:
Once the cupcakes are completely cool, spread or pipe the strawberry cream cheese frosting on top of each cupcake.
Top with a halved fresh strawberry, if desired.
Enjoy!
Recipe Summary and Q&A
Let’s recap this Strawberry Cupcakes baking journey! Summary is below:
Summary: These Strawberry Cupcakes are moist, tender cupcakes infused with fresh strawberries and topped with a creamy, tangy strawberry cream cheese frosting. They’re a delicious and beautiful treat that’s perfect for any occasion.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes ahead of time and store them, unfrosted, in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Frost the cupcakes just before serving.
Q: Can I freeze frosted cupcakes?
A: While you can freeze unfrosted cupcakes, I don’t recommend freezing frosted cupcakes, as the texture of the frosting may change upon thawing.
Q: I don’t have buttermilk. Can I use something else?
A: Yes, you can make a buttermilk substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Q: My strawberries are not very sweet. What can I do?
A: You can add a bit more sugar to the strawberry mixture to compensate.
Q: I don’t have any preserves, what do I do? A: The filling in the middle can be omitted.