Unleash your inner baker with these irresistibly sweet and fluffy strawberry cupcakes. Perfect for any occasion, these cupcakes are a surefire way to impress your friends and family with minimal effort.
Why This Recipe Works
- The combination of fresh strawberries and vanilla creates a perfect balance of flavors.
- Using buttermilk ensures the cupcakes are moist and tender.
- The simple frosting recipe complements the cupcakes without overpowering the strawberry flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup finely chopped fresh strawberries
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter.
Cream Butter and Sugar
Using an electric mixer, cream the butter and sugar together until light and fluffy. This incorporates air into the batter, making your cupcakes light and airy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method helps prevent the batter from becoming too thick or too thin.
Fold in Strawberries
Gently fold in the chopped strawberries. Be careful not to overmix, as this can crush the strawberries and turn the batter pink.
Bake and Cool
Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Tips and Tricks
For the best results, use room temperature ingredients. This helps them blend together more easily, resulting in a smoother batter. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes. To enhance the strawberry flavor, you can add a few drops of strawberry extract to the batter.
Recipe Variations
- Chocolate Strawberry Cupcakes: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Strawberry Lemonade Cupcakes: Add the zest of one lemon to the batter and top with lemon-flavored frosting.
- Strawberry Cheesecake Cupcakes: Fill the cupcakes with a small amount of cheesecake filling before baking.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I make these cupcakes gluten-free?
Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend.
Summary
These strawberry cupcakes are a delightful treat that combines the sweetness of strawberries with the lightness of vanilla cake. Perfect for any occasion, they’re sure to be a hit with everyone who tries them.