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Delightful Strawberry Cupcakes: A Burst of Berry Bliss

There’s something incredibly satisfying about the sweet and slightly tart taste of strawberries, especially when they are baked into a moist, fluffy cupcake. Our strawberry cupcakes are a delightful treat that captures the essence of summer in every bite. Perfect for any occasion, these cupcakes are sure to be a hit with both kids and adults alike. Let’s dive into this scrumptious recipe that promises a burst of berry bliss!

Ingredients

To make these delectable strawberry cupcakes, you’ll need the following ingredients:

• 1 cup strawberry purée from 1 pound fresh strawberries
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup butter, softened (2 sticks) unsalted
• 1 ½ cups granulated sugar
• 2 large eggs
• 4 large egg whites
• 2 teaspoons strawberry extract
• 3 drops pink gel food coloring (optional, for extra vibrancy—AmeriColor Fuchsia or red coloring recommended)

Instructions

Preparing the Strawberries

1. Preheat Your Oven: Set your oven to 350°F (175°C). Prepare two 12-cup muffin tins by lining them with cupcake liners and set aside.

2. Make the Strawberry Purée: Use a food processor or blender to make a smooth purée from 1 pound of fresh strawberries. If you prefer a seedless purée, strain it through a fine mesh sieve. Set aside your purée for later use.

Mixing the Ingredients

3. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the cupcakes.

4. Cream the Butter and Sugar: In the bowl of a stand mixer or a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.

5. Incorporate Eggs: Add the eggs, egg whites, and strawberry extract to the butter mixture. Beat until the ingredients are well combined.

6. Add Strawberry Purée: Stir in the strawberry purée, making sure it is fully incorporated into the mixture for that rich strawberry flavor.

7. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until just combined—be careful not to overmix to keep the cupcakes tender.

8. Optional Coloring: For a more vibrant pink hue, add a few drops of pink or red gel food coloring.

Baking the Cupcakes

9. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising.

10. Bake: Place the muffin tins in the oven and bake for approximately 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

11. Cool Completely: Once baked, let the cupcakes cool completely before frosting.

Finishing Touches

12. Frosting: Frost the cupcakes with a delicious Strawberry Cream Cheese Frosting. You can find the frosting recipe here. For stiffer frosting, consider adding an extra cup of confectioner’s sugar, which makes it perfect for piping.

13. Decorate: Add a fresh strawberry on top of each cupcake for an elegant and tasty decoration.

Additional Notes

• Food Coloring: It enhances the visual appeal of both the cupcakes and the frosting, giving them a lovely, inviting pink color.
• Piping Tip: For beautifully piped frosting, use a Wilton 1M tip.

Nutritional Information

• Serving: 1 cupcake
• Calories: 159kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 0.02g
• Cholesterol: 17mg
• Sodium: 148mg
• Potassium: 29mg
• Fiber: 1g
• Sugar: 11g
• Vitamin C: 5mg
• Calcium: 29mg
• Iron: 1mg

These strawberry cupcakes are not only a feast for the taste buds but also a joy to make. With a simple yet flavorful recipe, you can bring a taste of summer to your kitchen any time of the year. Don’t forget to share these delightful treats with family and friends—they won’t last long! Enjoy the sweet, fresh taste of strawberries in every bite.

Strawberry Cupcakes

These delightful strawberry cupcakes are bursting with fresh strawberry flavor and topped with a luscious cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Calories: 159

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 240 ml strawberry purée from 1 pound fresh strawberries
• 360 g all-purpose flour
• 3 tsp baking powder
• 0.5 tsp salt
• 227 g butter softened, unsalted
• 300 g granulated sugar
• 2 large eggs
• 4 large egg whites
• 2 tsp strawberry extract
• 3 drops pink gel food coloring optional, for extra vibrancy

Equipment

• 2 cupcake pans

Method

 

1. Preheat the oven to 350°F (175°C).
2. Line 2 – 12-cup muffin tin with cupcake liners. Set aside.
3. Puree 1 pound of fresh strawberries using a food processor or blender, until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside.
4. Whisk the flour, baking powder, and salt in a medium bowl.
5. Beat the softened butter and sugar together in the bowl of a stand mixer or a large mixing bowl until light and fluffy (about 2-3 minutes).
6. Add the eggs, egg whites, and strawberry extract to the butter mixture. Beat until combined.
7. Stir in the strawberry purée, mixing until fully incorporated.
8. Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix.
9. Optional: Add a few drops of pink or red gel food coloring to enhance the pink color.
10. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
11. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
12. Frost with Strawberry Cream Cheese Frosting, and add a fresh strawberry to decorate.

Notes

For a vibrant pink color, add a few drops of food coloring. Try pairing these cupcakes with a tangy cream cheese frosting for a delicious contrast.