Easy Strawberry Cupcakes Recipe

Experience the pure joy of biting into a perfectly moist strawberry cupcake recipe, where fresh berry flavor meets light, fluffy cake texture. This strawberry cupcakes recipe transforms simple ingredients into irresistible treats that'll have everyone asking for seconds. Whether you're planning a spring celebration or simply craving something sweet, these pink-tinted beauties deliver restaurant-quality results right from your home kitchen.

The Magic Behind These Strawberry Cupcakes Recipe

There's something special about the combination of fresh strawberries and vanilla-scented cake that makes these cupcakes truly extraordinary. Unlike artificial strawberry flavoring, this recipe harnesses the natural sweetness of real berries, creating a authentic fruit flavor that shines in every bite. Perfect for birthday parties, baby showers, or any occasion that calls for a touch of pink perfection.

Jump to:

• The Magic Behind These Strawberry Cupcakes Recipe
• Ingredients
• Instructions
• Hints and Tips
• Dietary Benefits & Serving Suggestions
• Recipe Variations & Substitutions
• Equipment For Strawberry Cupcakes Recipe
• Storage Instructions
• Top Tip
• FAQ
• HOW DID YOUR STRAWBERRY CUPCAKES RECIPE TURN OUT?
• Related
• Pairing
• Easy Strawberry Cupcakes Recipe

Ingredients

the Cupcakes:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1½ cups fresh strawberry puree
• ½ cup whole milk, room temperature

the Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup strawberry reduction (from fresh strawberries)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Preparing the Strawberry Reduction

1. Hull and chop 2 cups of fresh strawberries
2. Place them in a saucepan over medium heat
3. Simmer for 20-25 minutes, stirring occasionally, until reduced by half
4. Let cool completely before using in both cake and frosting

Making the Cupcake Batter

1. Preheat your oven to 350°F (175°C)
2. Line two 12-cup muffin tins with cupcake liners
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt
4. In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes)
5. Add eggs one at a time, beating well after each addition
6. Mix in vanilla extract
7. Alternate adding the dry ingredients and milk to the butter mixture
8. Fold in the cooled strawberry reduction

Baking the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter
2. Bake for 18-20 minutes, or until a toothpick comes out clean
3. Cool in the pan for 5 minutes
4. Transfer to a wire rack to cool completely

Making the Strawberry Buttercream

1. Beat softened butter until creamy
2. Gradually add powdered sugar, mixing until combined
3. Add strawberry reduction and vanilla extract
4. Beat until light and fluffy (about 5 minutes)
5. Add a pinch of salt to balance sweetness

Hints and Tips

• Room temperature ingredients are crucial for a smooth, well-mixed batter
• Don't overfill the cupcake liners – they need room to rise
• Rotate the pan halfway through baking for even results
• Use fresh, ripe strawberries for the best flavor

Dietary Benefits & Serving Suggestions

These cupcakes can be adapted for various dietary needs. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. They're naturally vegetarian and can be made dairy-free using plant-based butter and milk alternatives.

Serve these cupcakes:

• As a stunning centerpiece for spring celebrations
• Alongside fresh strawberry milk or chamomile tea
• At garden parties or outdoor gatherings
• For special occasions like Mother's Day or Valentine's Day

Recipe Variations & Substitutions

• Make them extra special by adding white chocolate chips to the batter
• Swap some of the strawberry puree with raspberry for a mixed berry version
• Create a chocolate-strawberry combination by adding 2 tablespoons of cocoa powder
• Top with fresh strawberry slices for added decoration and flavor

Equipment For Strawberry Cupcakes Recipe

• 2 standard 12-cup muffin tins
• Stand mixer or hand mixer
• Medium saucepan for strawberry reduction
• Wire cooling rack
• Cupcake liners
• Piping bag and tips for frosting decoration

Storage Instructions

These strawberry cupcakes stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage:

• Refrigerate frosted cupcakes for up to 5 days
• Freeze unfrosted cupcakes for up to 3 months
• Store frosting separately in the refrigerator for up to 1 week

FAQ

HOW DID YOUR STRAWBERRY CUPCAKES RECIPE TURN OUT?

How did your Strawberry Cupcakes Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of moist, fluffy cake bursting with fresh strawberry flavor and crowned with luscious frosting. The chopped berries add delightful pops of fruity sweetness in every bite. If you're a fan of classic cupcake combinations and recipes featuring seasonal fruit, be sure to try our German Chocolate Cupcakes next – another easy-to-make yet delicious treat that highlights the irresistible combo of chocolate, pecans, and coconut!

Did you make this Strawberry Cupcakes Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists like using strawberry preserves as a filling, adding a swirl of blueberry compote to the frosting, or experimenting with alternative flours for different textures? Maybe you topped your cupcakes with a chocolate-dipped strawberry for an extra special touch? Your feedback not only helps others but also contributes to our growing community of home cooks looking for inspiration to make each batch uniquely delicious. Don't forget to share a photo showcasing your tempting strawberry creations - we can practically taste summer just looking at them!

Related

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Pairing

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