Description
Fresh Strawberry Cupcakes with Creamy Frosting combine ripe, juicy strawberries with a soft, tender cupcake base and a smooth, luscious frosting, delivering a perfect balance of fresh fruitiness and indulgent creaminess. Ideal for any occasion, these cupcakes are easy to make with simple pantry staples and fresh ingredients, promising a delightful treat that brightens your day with every bite.
Ingredients
Scale
Cupcake Batter
- 1 cup fresh ripe strawberries, washed, hulled, and finely chopped
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Creamy Frosting
- ½ cup unsalted butter or cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or as needed)
- 1 teaspoon vanilla extract
Garnish (Optional)
- Fresh strawberry slices
- Finely chopped strawberries
- Edible rose petals
- Powdered sugar for dusting
Instructions
- Prepare the Strawberries: Wash, hull, and finely chop fresh strawberries, reserving a few small pieces for garnish if desired. This helps create juicy pops of flavor and adds a vibrant pink hue to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents for light, airy cupcakes.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter with granulated sugar until light, fluffy, and pale in color, typically 3-5 minutes. This process aerates the mixture, contributing to a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the aroma and flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and chopped strawberries to the butter mixture, starting and ending with the dry ingredients. Gently fold the batter to preserve its airiness while evenly distributing the strawberries for flavor throughout the cupcakes.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners and fill each liner about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare the Creamy Frosting: In a mixing bowl, whip the softened butter or cream cheese with powdered sugar and a splash of heavy cream until smooth, fluffy, and spreadable. Add the vanilla extract and mix just until incorporated to add depth to the frosting’s flavor.
- Frost the Cupcakes: Once cupcakes have cooled completely, generously pipe or spread the creamy frosting on top. Garnish with fresh strawberry slices or a sprinkle of finely chopped strawberries for an attractive, flavorful finish.
Notes
- Use room temperature butter and eggs for a smoother batter and better rise.
- Fold the dry ingredients gently into the batter to keep cupcakes tender and light—avoid overmixing.
- Fresh strawberries are recommended over frozen for better texture and moisture control.
- Frost cupcakes only after they have completely cooled to prevent melting or sliding of frosting.
- Adjust powdered sugar in frosting based on the sweetness of your strawberries for a perfectly balanced taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry cupcakes, creamy frosting, fresh strawberries, summer dessert, easy cupcake recipe, homemade cupcakes