Name: Best Fresh Strawberry Cupcakes Recipe-Easy To Make
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 200g strawberries, cleaned and halved; 160g all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs, at room temperature; 160g caster sugar; 135g full-fat milk; 40g unsalted butter, cut into small cubes; 25g vegetable oil; 14g vanilla extract; 2 drops red food gel (optional); 1/2 batch strawberry buttercream; Fresh strawberries for decoration, cleaned, dried, and halved

Fresh Strawberry Cupcakes are a delightful way to celebrate the peak of berry season, or frankly, any season that calls for a burst of sunshine and sweetness. There’s something utterly captivating about biting into a tender, moist cupcake crowned with a luscious frosting, all infused with the vibrant, natural flavor of ripe strawberries. It’s no wonder these little delights are a crowd-pleaser, evoking childhood memories and the simple joy of homemade treats. What truly sets these Fresh Strawberry Cupcakes apart isn’t just their beautiful pink hue, but the fact that we’re harnessing the pure essence of the fruit itself, not relying on artificial flavorings. We’ll be incorporating pureed strawberries directly into the batter for an unbelievably fruity crum extractb and using fresh berries in the frosting for that irresistible, slightly tart counterpoint to the sweetness. Get ready to experience the authentic taste of summer in every single bite!

Ingredients:

200g strawberries, cleaned and halved (you’ll use these for the cupcake batter)
160g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
160g caster sugar
135g full-fat milk
40g unsalted butter, cut into small cubes
25g vegetable oil
14g vanilla extract
2 drops red food gel (optional, for a more vibrant pink hue)
1/2 batch strawberry buttercream (recipe not included here)
Fresh strawberries for decoration, cleaned, dried, and halved

Preparing the Strawberry Cupcakes

Dry Ingredients Assembly

Let’s get started by preheating your oven to 180°C (350°F) and lining a 12-cup muffin tin with paper liners. This ensures your cupcakes bake evenly and don’t stick. In a medium-sized bowl, whisk together the 160g of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking these dry ingredients together helps distribute the leavening agent and salt evenly throughout the batter, which is crucial for a good rise and balanced flavor. Set this mixture aside for now.

Wet Ingredients and Butter Mixture

Now, in a separate bowl, place your 40g of cubed unsalted butter. Add the 25g of vegetable oil to it. Gently heat this mixture, either in a small saucepan over low heat or in the microwave in short bursts (about 15-20 seconds at a time), until the butter is just melted and combined with the oil. You don’t want it to be piping hot, just warm enough to be liquid. Stir in the 14g of vanilla extract and the optional 2 drops of red food gel. The food gel, if used, will give your cupcakes a lovely subtle pink blush, enhancing their fresh strawberry appearance.

Strawberry Puree Preparation

Take your 200g of cleaned and halved strawberries. We’re going to turn these into a delicious puree that will infuse your cupcakes with intense strawberry flavor. Place the strawberries in a food processor or blender and process them until they form a smooth puree. You should aim for about 100-120g of strawberry puree. If you find the puree is too thick, you can add a tiny splash of water, but be conservative to avoid making the batter too wet.

Creaming and Egg Incorporation

In a large mixing bowl, cream together the 160g of caster sugar with the 2 large eggs. Using a hand mixer or a stand mixer with the whisk attachment, beat them on medium-high speed for about 2-3 minutes. The mixture should become pnon-alcoholic ale, thick, and fluffy. This process, known as creaming, incorporates air into the batter, which contributes to the cupcake’s lightness and tender crum extractb. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Combining Wet and Dry

Now, we’ll start combining our ingredients. Add the warm butter and oil mixture (from the previous step) to the creamed egg and sugar mixture. Mix on low speed until just combined. Next, gradually add your prepared strawberry puree to this mixture, continuing to mix on low speed until it’s fully incorporated. The batter might look slightly separated at this point; don’t worry, this is normal with fruit purees.

Now, it’s time to alternate adding the dry ingredients and the 135g of full-fat milk to the wet ingredients. Begin extract by adding about one-third of the dry flour mixture to the batter and mix on low speed until just combined. Then, add half of the milk and mix again until just combined. Repeat this process, adding another third of the dry ingredients, followed by the remaining milk, and finishing with the last of the dry ingredients. It’s crucial to mix only until the streaks of flour disappear. Overmixing at this stage can develop the gluten in the flour too much, resulting in tough cupcakes. A few small lumps are perfectly fine.

Filling the Muffin Tins and Baking

Once your batter is ready, divide it evenly among the prepared muffin cups, filling each about two-thirds full. This allows enough space for the cupcakes to rise without overflowing. Carefully place the muffin tin into your preheated oven. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The baking time can vary slightly depending on your oven, so start checking at the 18-minute mark.

Cooling and Frosting

Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. It’s essential that the cupcakes are fully cooled before you attempt to frost them, otherwise, the buttercream will melt and slide right off. Once they’ve reached room temperature, you can generously frost them with your delicious 1/2 batch of strawberry buttercream. Use a piping bag for a professional look or a spatula for a more rustic finish. Finally, adorn each frosted cupcake with fresh halved strawberries. The vibrant red of the fresh fruit against the creamy frosting and delicate cake creates a truly appealing presentation for these delightful Fresh Strawberry Cupcakes.

Conclusion:

There you have it! Your guide to creating the most delightful Fresh Strawberry Cupcakes is complete. We’ve walked through each step, from the vibrant strawberry puree to the fluffy frosting, ensuring your baking adventure is a sweet success. These cupcakes are more than just a dessert; they’re a celebration of spring and summer flavors, perfect for any occasion, from birthdays to simple afternoon treats. Don’t be afraid to experiment and make these Fresh Strawberry Cupcakes your own. The joy of baking is in the personalization!

Now, let’s address a few common questions you might have:

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh for the Fresh Strawberry Cupcakes?

Absolutely! If fresh strawberries are out of season, frozen strawberries are a fantastic alternative. Thaw them completely and drain off any excess liquid before pureeing them for the batter and frosting. You might need slightly less liquid in the batter if the thawed strawberries release a lot of juice.

How can I make the Fresh Strawberry Cupcakes dairy-free?

Making these cupcakes dairy-free is quite straightforward! For the cake batter, substitute the butter with a dairy-free butter alternative or coconut oil, and use a plant-based milk like almond, soy, or oat milk. For the frosting, opt for a vegan cream cheese and a plant-based butter spread. The result will be equally delicious!

Remember, the best part of baking is enjoying the fruits of your labor. So, gather your loved ones, share these beautiful Fresh Strawberry Cupcakes, and savor every bite. Happy baking!