Strawberry Cupcakes Recipe

The Ultimate Guide to Making Perfect Strawberry Cupcakes

When it comes to creating a dessert that embodies the essence of spring and summer, few treats compare to the delightful strawberry cupcake. Bursting with fresh strawberry flavor, these cupcakes are soft, moist, and incredibly fluffy—perfect for any occasion, whether it’s a birthday party, picnic, or just a sweet indulgence to brighten your day. In this comprehensive guide, we’ll explore everything you need to know to bake the perfect strawberry cupcakes, from choosing the best ingredients to mastering the art of strawberry buttercream frosting.

Why Strawberry Cupcakes?

Strawberry cupcakes are a wonderful way to showcase the natural sweetness and vibrant color of fresh strawberries. Unlike other fruit-based desserts, strawberry cupcakes combine the rich, buttery texture of a classic vanilla cupcake with the bright, tangy flavor of strawberries. This combination creates a balanced dessert that is sweet but not overly so, with a hint of tartness that makes each bite refreshing.

What sets these cupcakes apart is their versatility. They can be dressed up with a swirl of luxurious strawberry buttercream frosting or kept simple with a dusting of powdered sugar. The recipe is easy to follow, making it accessible for bakers of all levels, yet it delivers results that are sure to impress even the most discerning dessert lovers.

Essential Equipment

Before diving into the recipe, it’s important to gather all the necessary equipment. Having the right tools on hand will make the baking process smoother and more enjoyable.

Muffin Pans: You’ll need two 12-cup muffin pans to bake 24 cupcakes.
Paper Cupcake Liners: These prevent the cupcakes from sticking to the pan and make cleanup easier.
Mixing Bowls: A few different sizes will come in handy for mixing dry and wet ingredients separately.
Electric Hand or Stand Mixer: While you can mix by hand, an electric mixer will save time and ensure your batter is properly aerated for fluffy cupcakes.
Wire Cooling Rack: Essential for cooling your cupcakes evenly and preventing them from becoming soggy.
Piping Bag and Decorative Tip: If you want to pipe the strawberry buttercream frosting onto the cupcakes for a professional finish.

Ingredients: The Heart of Your Cupcakes

The quality of your ingredients plays a significant role in the final taste and texture of your cupcakes. Here’s a breakdown of what you’ll need:

All-Purpose Flour (3 cups / 360g): Provides structure to the cupcakes. Ensure it’s measured correctly to avoid dense cupcakes.
Baking Powder and Baking Soda: These leavening agents help the cupcakes rise and become fluffy.
Salt (½ teaspoon): Enhances the flavors in the cupcakes.
Unsalted Butter (1 cup / 227g): Adds richness and moisture. Using room-temperature butter is key to achieving a creamy batter.
Granulated Sugar (1 ½ cups / 300g): Sweetens the cupcakes and helps create a tender crumb.
Large Eggs (3): Eggs bind the ingredients together and add richness. Room-temperature eggs blend more evenly into the batter.
Vanilla Extract (1 tablespoon): Adds depth of flavor and complements the strawberries beautifully.
Sour Cream (½ cup / 120g): Contributes to the moist texture of the cupcakes. It also adds a slight tang that pairs well with the sweetness of the strawberries.
Whole Milk (½ cup / 120ml): Helps to create a smooth batter and adds moisture.
Fresh Strawberries (1 cup / 220g): The star ingredient, providing a burst of natural flavor and color.
Soft Pink Food Coloring (optional): Enhances the visual appeal of the cupcakes, giving them a beautiful pink hue.

For the strawberry buttercream:

Unsalted Butter (1 ½ cups / 340g): The base of the frosting, providing a rich and creamy texture.
Salt (¼ teaspoon): Balances the sweetness of the frosting.
Powdered Sugar (6 cups / 720g): Sweetens and thickens the frosting.
Pureed Fresh Strawberries (6 tablespoons / about 6 large berries): Infuses the frosting with fresh strawberry flavor.
Vanilla Extract (½ teaspoon): Complements the strawberry flavor and adds depth.

Step-by-Step Instructions

For the Cupcakes:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Proper preheating ensures even baking.
Prepare the Muffin Pans: Line two 12-cup muffin pans with cupcake liners. This step prevents sticking and makes cleanup a breeze.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, which is crucial for the cupcakes to rise uniformly.
Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and continue beating until the mixture is very light and fluffy, about 5 minutes. This step is essential for incorporating air into the batter, which results in fluffy cupcakes.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. This method helps maintain the emulsion of fat and liquid. Scrape down the sides of the bowl between each egg to ensure everything is well combined. Finally, beat in the vanilla extract.
Combine Wet Ingredients: In a measuring cup or medium mixing bowl, stir together the sour cream and whole milk until smooth. This mixture adds moisture and richness to the batter.
Incorporate Dry and Wet Ingredients: With the mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat the process, alternating between the flour and sour cream until everything is combined. Be careful not to overmix, as this can result in dense cupcakes.
Add Strawberries and Food Coloring: Gently fold in the finely chopped strawberries and, if desired, a drop of soft pink food coloring. The strawberries will infuse the batter with fresh flavor and natural sweetness.
Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake one pan at a time for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Baking one pan at a time ensures even heat distribution. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire cooling rack.

For the Strawberry Buttercream:

Cream the Butter and Salt: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes. This step is crucial for a light and fluffy frosting.
Add Powdered Sugar and Strawberry Puree: With the mixer on low speed, gradually add the powdered sugar and strawberry puree. Stop and scrape down the bowl as needed to ensure everything is well combined. The strawberry puree not only adds flavor but also gives the frosting a natural pink color.
Beat Until Fluffy: Increase the mixer speed to medium and beat until the frosting is fluffy and spreadable, about 1 minute. If the frosting is too thick, you can add a little more strawberry puree or milk to achieve the desired consistency.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto the cooled cupcakes in swirls or any design you prefer. Garnish with fresh strawberries for an extra touch of elegance.

Tips for Success

Measuring Flour: Accurate measurement of flour is key to achieving the perfect texture. Too much flour can make the cupcakes dense and dry. Use a kitchen scale for the best results, or fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before starting. This helps them blend more easily and results in a smoother batter.
Strawberry Puree: If fresh strawberries are not available, you can use thawed frozen strawberries. Puree them until smooth, and they’ll work just as well in the frosting.
Baking Evenly: Bake the cupcakes one pan at a time, positioned in the center of the oven. This ensures even baking and prevents the cupcakes from becoming too brown on the top while the center remains undercooked.

Variations and Storage

Variations: You can experiment with different frostings, such as cream cheese frosting or a chocolate ganache, to pair with the strawberry cupcakes. Additionally, try adding a filling like strawberry jam or lemon curd for a delightful surprise inside each cupcake.
Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you’ve added fresh fruit as a garnish, it’s best to store them in the refrigerator, where they’ll keep for up to a week.

Conclusion

Strawberry cupcakes are a delightful and versatile dessert that captures the essence of fresh strawberries in every bite. Whether you’re a seasoned baker or a beginner, this recipe is designed to help you achieve success with minimal effort. With a tender, moist crumb and a rich, strawberry-infused buttercream, these cupcakes are sure to become a favorite in your baking repertoire. So, gather your ingredients, preheat your oven, and get ready to bake a batch of the most delicious strawberry cupcakes you’ve ever tasted!