If you are craving a delightful, fruity treat that feels like sunshine in every bite, this Strawberry Cupcakes Recipe is just what you need. Bursting with fresh strawberry flavor and wrapped in soft, tender cake, these cupcakes are charmingly simple yet irresistibly delicious. Perfect for any occasion, they marry the sweet juiciness of strawberries with a moist cupcake that melts in your mouth, making them an instant favorite among both kids and adults alike.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards baking the perfect strawberry cupcakes. Each ingredient plays a crucial role—whether it’s the fluffy texture from the baking soda and powder or the richness from butter and sour cream, everything comes together to create a balanced and flavorful cupcake.
- 1 1/2 cups all-purpose flour: The base of your cupcake, providing structure and lightness.
- 1 teaspoon baking powder: Helps your cupcakes rise to a tender fluffiness.
- 1/4 teaspoon baking soda: Works with baking powder to support a perfect crumb.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the cupcakes.
- 3/4 cup granulated sugar: Sweetens the cupcakes and helps create a light texture.
- 2 large eggs: Bind everything together and add moisture.
- 1/3 cup sour cream: Keeps the cupcakes tender and adds subtle tanginess.
- 1/4 cup whole milk: Balances the batter’s moisture and texture.
- 1 teaspoon vanilla extract: Adds depth and warmth to flavor.
- 3/4 cup fresh strawberries, finely chopped: The star ingredient providing freshness and natural sweetness.
How to Make Strawberry Cupcakes Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents. This step sets the foundation for perfectly risen cupcakes.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light, fluffy, and pale in color. This incorporates air into the batter which helps make your cupcakes wonderfully soft and tender.
Step 3: Add Eggs and Wet Ingredients
Add the eggs one at a time, beating well after each addition to maintain that light texture. Next, mix in the sour cream, whole milk, and vanilla extract until everything is perfectly smooth and silky—this combination adds moisture and depth of flavor to your cupcakes.
Step 4: Combine Wet and Dry Ingredients
Gradually add the bowl of dry ingredients to your wet mixture, stirring gently just until combined. Overmixing can make cupcakes tough, so be careful to fold everything together lightly to keep the batter airy.
Step 5: Fold in the Fresh Strawberries
Gently fold the finely chopped fresh strawberries into the batter. These juicy gems will infuse your cupcakes with bright, fruity bursts of flavor in every bite.
Step 6: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each to about three-quarters full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
How to Serve Strawberry Cupcakes Recipe
Garnishes
When it comes to garnishing these strawberry cupcakes, fresh strawberry slices or a sprinkle of edible flower petals can add a pretty touch. A dollop of strawberry buttercream or classic cream cheese frosting complements these cupcakes beautifully, adding a creamy balance to the fruity sweetness.
Side Dishes
Serve your strawberry cupcakes alongside a refreshing glass of iced tea or a chilled glass of lemonade for a perfectly balanced summer dessert. For brunch, consider pairing them with a light fruit salad or yogurt parfait to keep the fresh theme going strong.
Creative Ways to Present
Try placing these cupcakes on a vintage cake stand or decorating your serving platter with fresh strawberries and mint leaves for a charming presentation. You can also frost and decorate each cupcake with edible glitter or tiny sugar hearts for a festive celebration or special occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftover strawberry cupcakes, store them in an airtight container at room temperature for up to 2 days to maintain freshness. Keeping them covered prevents the cupcakes from drying out and preserves their moist texture perfectly.
Freezing
You can freeze the cupcakes without frosting for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container or ziplock bag. When ready to enjoy, thaw overnight in the fridge and frost just before serving.
Reheating
To bring your strawberry cupcakes back to life, warm them gently in the microwave for 10 to 15 seconds. This little heat boost will revive the softness and make the flavors shine just like fresh-baked.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if fresh aren’t available. Just make sure to thaw and drain them well to avoid adding too much moisture to your batter, which could alter the cupcake’s texture.
What frosting pairs best with this Strawberry Cupcakes Recipe?
A strawberry buttercream or classic cream cheese frosting pairs excellently, enhancing the fruity notes and adding a creamy, tangy contrast that’s simply irresistible. You could also try a light whipped cream frosting for a less sweet option.
Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt works beautifully as a substitute for sour cream and will contribute the same moistness and slight tang you need for these cupcakes.
How do I prevent strawberries from sinking to the bottom?
To keep your chopped strawberries evenly distributed, gently toss them in a little flour before folding them into the batter. This helps suspend them throughout the cupcake and prevents sinking during baking.
Are these cupcakes suitable for vegetarians?
Yes, this Strawberry Cupcakes Recipe is vegetarian-friendly since it does not include any animal-derived gelatin or meat products. Just be sure your frosting choice aligns with your dietary preferences!
Final Thoughts
There’s something truly special about homemade cupcakes, and this Strawberry Cupcakes Recipe brings that joy to your kitchen with ease and charm. The balance of fresh strawberries, tender crumb, and simple ingredients makes these cupcakes a standout treat you’ll want to share time and again. Give this recipe a try and watch how it becomes an instant crowd-pleaser in your home.
Print
Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cupcakes are moist, fluffy, and bursting with fresh strawberry flavor, perfect for a delightful summer dessert. Made with simple ingredients and topped with your choice of frosting, they offer a sweet treat that’s easy to bake at home.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Fruit
- 3/4 cup fresh strawberries, finely chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a good base for the cupcakes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth, cohesive batter.
- Combine Wet Ingredients: Mix in the sour cream, whole milk, and vanilla extract until fully blended and smooth, which adds moisture and flavor.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Strawberries: Gently fold the finely chopped fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they are ready to be frosted.
Notes
- For added flavor, use a strawberry buttercream or cream cheese frosting to complement the cupcakes.
- You can substitute Greek yogurt for sour cream if needed for a slightly tangier taste.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
