Strawberry Cupcakes
If you’re looking for a sweet treat that combines the freshness of strawberries with the lightness of cupcakes, look no further! These strawberry cupcakes are a delightful dessert that will impress your guests and satisfy your sweet tooth. Topped with luscious strawberry frosting, they’re perfect for birthdays, picnics, or simply as a delightful afternoon snack.
Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh strawberries, pureed
– 1 cup powdered sugar (for frosting)
– 1/2 cup unsalted butter (for frosting)
– Additional strawberries for garnish
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 20 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately 180 calories, 8g of fat, 24g of carbohydrates, and 2g of protein. This nutritional information is based on one cupcake.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and strawberry puree until combined.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.
7. Fill each cupcake liner about two-thirds full with batter.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Allow cupcakes to cool completely before frosting.
10. For the frosting, beat the butter and powdered sugar together, adding a bit of strawberry puree for color and flavor.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, coconut oil can replace butter for a dairy-free alternative. Fresh or frozen strawberries can be used in the puree.
Serving and Pairings
These strawberry cupcakes pair beautifully with a cup of tea or coffee. They can also be served alongside vanilla ice cream for an extra indulgent dessert experience.
Storage and Reheating
Store these cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. They can also be frozen for up to three months; just ensure they are well-wrapped.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes; mix just until combined.
- Not using room temperature ingredients can affect the batter’s texture.
- Be careful not to overbake; check for doneness a few minutes early.
- Using too much flour can result in dry cupcakes; measure accurately.
- Forgetting to cool the cupcakes before frosting can melt the icing.
Helpful Tips
- Always sift your flour for a lighter texture.
- Make sure your strawberries are ripe for the best flavor.
- Experiment with different frostings like cream cheese or whipped cream.
- Use a piping bag for a decorative frosting finish.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can be used. Just ensure they are thawed and drained of excess moisture before pureeing.
How can I make the frosting more flavorful?
You can enhance the frosting by adding a splash of lemon juice or more strawberry puree for a fruity twist.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them. Frost them just before serving for freshness.
What can I use instead of fresh strawberries?
If fresh strawberries are not available, you can use strawberry puree or strawberry flavoring as an alternative.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done.
Conclusion
These strawberry cupcakes are a delightful way to enjoy the fresh flavors of strawberries in a light and fluffy dessert. Perfect for any occasion, they bring a smile to everyone’s face. Try this recipe to add a sweet touch to your gatherings!
Strawberry Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries pureed
- 1 cup powdered sugar for frosting
- 1/2 cup unsalted butter for frosting
- Additional strawberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat the butter and powdered sugar together, adding strawberry puree for flavor.