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Craving delightful strawberry cupcakes? Discover the secrets to baking the most moist and flavorful treats. Achieve bakery-quality results with these easy tips. *Try Now*

Strawberry Cupcakes: How to Bake the Best Ever


  • Author: SAM
  • Total Time: 40 mins
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Soft, moist strawberry cupcakes bursting with real strawberry flavor and topped with a luscious strawberry buttercream. These bakery-style cupcakes are light, fluffy, and perfect for any celebration or sweet craving.


Ingredients

Scale

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

1/2 cup strawberry puree (fresh or frozen strawberries)

Pink food coloring (optional)

Strawberry Buttercream Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup strawberry puree

1 tsp vanilla extract

Pinch of salt


Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a bowl, whisk together flour, baking powder, and salt; set aside.

3. In a large bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition, then mix in vanilla.

5. Mix in strawberry puree until fully incorporated.

6. Add dry ingredients in two additions, alternating with milk, mixing just until combined.

7. Divide batter evenly among cupcake liners, filling about 2/3 full.

8. Bake for 18–20 minutes or until a toothpick inserted comes out clean.

9. Cool cupcakes completely before frosting.

10. For frosting, beat butter until creamy, then gradually add powdered sugar.

11. Mix in strawberry puree, vanilla, and salt until smooth and fluffy.

12. Frost cupcakes, decorate as desired, and serve.

Notes

Use fresh, ripe strawberries for the best flavor and color.

Do not overmix the batter to keep cupcakes light and tender.

Cupcakes can be stored in the refrigerator for up to 3 days.

Freeze unfrosted cupcakes for up to 2 months.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: strawberry cupcakes, homemade cupcakes, strawberry dessert, cupcake recipe