Let’s talk about strawberries – those little bursts of summer that bring a smile to anyone’s face. They’re not just pretty to look at with their vibrant red color; they’re packed with vitamins, antioxidants, and all sorts of goodness. Plus, they smell amazing and taste even better. Now, imagine taking these delightful berries and adding them to cupcakes. Yes, cupcakes! The result? Pure magic. The sweet and juicy strawberries make the cupcakes incredibly moist and flavorful. And then, there’s that surprise in the middle – a gooey center of strawberry jam that just takes things up a notch. Top it all off with a swirl of creamy strawberry buttercream, and you’ve got a dessert that’s not only gorgeous but also absolutely delicious. Strawberry cupcakes are perfect for any occasion, whether it’s a casual get-together or a fancy celebration. They’re like little bites of happiness that make everyone’s day a bit brighter. So next time you’re thinking of baking something special, remember – you can never go wrong with strawberry cupcakes. They’re a sweet, simple way to bring a touch of summer to any dessert table.
Why is this the best recipe?
One-Bowl Method: The simplicity of the one-bowl method makes this recipe easy and quick to prepare, minimizing cleanup and making it accessible for bakers of all skill levels. Fresh Strawberry Flavor: Incorporating both strawberry puree and chopped fresh strawberries into the batter ensures a natural and intense strawberry flavor in every bite, providing a refreshing and delightful taste. Moist and Tender Cupcakes: The combination of butter, milk, and strawberry puree in the batter results in moist and tender cupcakes with a perfect crumb, enhancing the overall eating experience. Delicious Filling: The addition of strawberry jam filling adds a sweet and tangy surprise in the center of each cupcake, complementing the strawberry flavor and creating a delightful contrast in texture. Creamy Strawberry Buttercream: The strawberry buttercream, made with real strawberry puree, offers a rich, creamy topping that balances the sweetness of the cupcake and adds an extra layer of strawberry goodness. Versatility and Presentation: The recipe allows for creative presentation with garnishes like fresh strawberry slices or other decorative elements, making these cupcakes perfect for various occasions and visually appealing.
Ingredients and substitutes
Unsalted Butter: Provides richness, moisture, and flavor; helps in creating a tender crumb. Margarine, vegetable shortening, or coconut oil (note that these substitutes might alter the flavor slightly). Granulated Sugar: Sweetens the cupcakes and helps with the creaming process to incorporate air, making the cupcakes light and fluffy. Brown sugar (will add a molasses flavor), coconut sugar, or honey (adjust the amount and reduce other liquids if using honey). Eggs Provide structure, moisture, and richness and help binding the ingredients together. Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), applesauce (1/4 cup per egg), or yogurt (1/4 cup per egg) are good options. All-Purpose Flour: Provides structure and body to the cupcakes. Cake flour (for a lighter texture), gluten-free flour blend (for a gluten-free option), or whole wheat flour (will make denser cupcakes). Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy. If one is unavailable, you can adjust the quantity of the other (3 parts baking powder to 1 part baking soda). Strawberry Puree: Adds natural strawberry flavor and moisture to the cupcakes. Other fruit purees like raspberry or blueberry puree. Whole Milk or Buttermilk: It adds moisture and richness and helps create a tender crumb. I prefer to use sour cream but you can also use almond milk, soy milk, or yogurt (for buttermilk, you can also use 1 cup milk + 1 tablespoon lemon juice or vinegar). Vanilla Extract: Enhances the overall flavor and complements the strawberry flavor. Almond extract, strawberry extract, or other flavored extracts. Chopped Fresh Strawberries: Adds texture, moisture, and bursts of strawberry flavor in the cupcakes. Chopped fresh raspberries, blueberries, or other berries. Strawberry Jam: homemade strawberry jam recipe provides a sweet, tangy filling that enhances the flavor of the strawberry. Any berry jam or preserve, or a homemade strawberry compote. Powdered Sugar: Sweetens and stabilizes the buttercream, making it smooth and creamy. Granulated sugar (blended into a powder), or a sugar-free powdered sweetener. Strawberry Puree (for Buttercream): Adds natural strawberry flavor and color to the buttercream. Other fruit purees like raspberry or blueberry puree.
Step by step: Strawberry cupcakes
Cupcakes
Preheat Oven: Preheat your oven to 350°F /175°C/ Gas mark 4 and line a cupcake pan with cupcake liners. Combine Wet Ingredients: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the strawberry puree, milk, vanilla, and strawberry extract until well combined. Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Use a spatula or a mixer on low speed to combine until just incorporated. Fold in the chopped strawberries gently to distribute evenly throughout the batter. Add the pink food coloring if using it and combine well. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream
In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the strawberry puree, vanilla, and strawberry extract, and a pinch of salt. Beat on high speed for 3-5 minutes until the buttercream is light and fluffy. If the buttercream is too thick, add more strawberry puree or milk, one tablespoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency. Transfer the strawberry buttercream to a piping bag fitted with your desired piping tip.
Assemble
Fill cupcakes: Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove the center of each cupcake, creating a small hole. Fill each hole with about 1 teaspoon of strawberry jam. Swirl: Pipe the buttercream on top of each cupcake, covering the jam-filled center. Garnish with a fresh strawberry slice or a decorative piece of fruit, if desired.
Tips for success
Room Temperature Ingredients: Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature. This allows for better mixing and creates a smoother, more even batter. Properly Cream the Butter and Sugar: Beat the butter and sugar until light and fluffy. This step incorporates air into the batter, which helps create a lighter and fluffier cupcake. Measure Ingredients Accurately: Use the correct measurements for ingredients, especially flour. Spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour, which can lead to dense cupcakes. Don’t Overmix the Batter: Once you add the dry ingredients to the wet mixture, mix until just combined. Overmixing can develop the gluten in the flour too much, resulting in tough cupcakes. Fresh Strawberries: Use fresh, ripe strawberries for the puree and chopped strawberries. This ensures maximum flavor and sweetness. Frozen strawberries can release too much moisture and affect the texture of the cupcakes, so it would be best to reduce them. Preheat the Oven: Make sure your oven is fully preheated before baking the cupcakes. An accurate temperature ensures even baking and helps the cupcakes rise properly. Fill Cupcake Liners Properly: Fill the cupcake liners about 2/3 full to allow room for the cupcakes to rise without overflowing. Check for Doneness: Test for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. Avoid overbaking, which can make the cupcakes dry. Cool Completely Before Filling and Frosting: Allow the cupcakes to cool completely on a wire rack before coring and filling with jam and frosting. Warm cupcakes can cause the frosting to melt and the jam to seep out. Use a Piping Bag for Filling and Frosting: For a neat and professional look, use a piping bag to fill the cupcakes with jam and to pipe the buttercream on top. This ensures an even distribution and a beautiful presentation. Chill the Buttercream if Needed: If the buttercream is too soft, chill it in the refrigerator for a few minutes to firm up before piping. This makes it easier to handle and helps it hold its shape. Garnish with Fresh Strawberries: For an extra touch of elegance, garnish the frosted cupcakes with a fresh strawberry slice or a small whole strawberry. This adds visual appeal and an extra burst of fresh flavor.
Creative variations
Chocolate-Dipped Strawberry Cupcakes: Dip whole strawberries in melted chocolate and use them as a garnish on top of the strawberry buttercream. After frosting the cupcakes, place a chocolate-dipped strawberry on top of each cupcake. This adds a luxurious touch and a delightful chocolate-strawberry flavor combination. Lemon-Strawberry Cupcakes: Add a hint of lemon to complement the strawberry flavor. Add 1 tablespoon of lemon zest to the cupcake batter and a tablespoon of lemon juice to the strawberry buttercream. You can also drizzle a simple lemon glaze over the top for an extra zesty touch. Strawberry Cheesecake Cupcakes: Incorporate a cheesecake filling into the cupcakes. Prepare a simple cheesecake filling by mixing cream cheese, sugar, and a bit of vanilla extract. Fill the cupcake liners halfway with batter, add a spoonful of cheesecake filling, and top with more cupcake batter before baking. Strawberry Almond Cupcakes: Infuse almond flavor for a nutty complement to strawberries. Replace 1/4 cup of the flour with finely ground almonds or almond flour. Add 1 teaspoon of almond extract to the batter and the buttercream. Garnish with sliced almonds on top of the frosting. Strawberry-Champagne Cupcakes: Perfect for celebrations, incorporate champagne into the recipe. Substitute half of the milk in the cupcake batter with champagne or sparkling wine. Add a splash of champagne to the buttercream, and top with edible gold or silver glitter for a festive touch.
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Frequently asked questions
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