Strawberry Cupcakes

Every time I bake Strawberry Cupcakes, it feels like spring has officially arrived, regardless of the season. The moment the sweet aroma of fresh strawberries fills the kitchen, I’m transported back to my childhood, where birthday parties were never complete without these delightful treats. There’s something magical about the combination of light, fluffy cake paired with a luscious strawberry meringue buttercream that brings smiles all around. It’s not just a dessert; it’s a celebration, a little piece of joy that can brighten any day. This recipe has become a staple in my home, cherished by friends and family alike, and I can’t wait to share it with you.

Ingredients You’ll Need for Strawberry Cupcakes

The beauty of these Strawberry Cupcakes lies in the thoughtful selection of ingredients. Each one plays a critical role in creating a moist, flavorful cupcake that is simply irresistible. Using high-quality unsalted butter, fresh strawberries, and the right type of cake flour ensures that every bite is a celebration of flavor and texture.

• 1½ cups cake flour: The foundation of the cupcakes, providing the right texture for a light, fluffy cake.
• ¾ cup granulated sugar: Sweetens the batter and helps create a soft crumb.
• ½ teaspoon baking powder: Essential for helping the cupcakes rise.
• ¼ teaspoon baking soda: Works with the baking powder for a perfect rise.
• ¼ teaspoon salt: Enhances the sweetness and balances the flavors.
• ½ cup unsalted butter, cubed and at room temperature: Adds richness and moisture to the cupcakes.
• 1½ teaspoons vanilla extract: A classic flavor that complements the strawberries beautifully.
• ½ cup whole milk, room temperature and divided: Keeps the batter moist and adds richness.
• 3 tablespoons sour cream, room temperature: Contributes to the cupcakes’ tenderness.
• 1 egg, at room temperature: Binds the ingredients together and adds structure.
• 1 egg white, at room temperature: Adds lightness to the cupcake batter.
• ¾ cup finely chopped fresh strawberries: Provides bursts of flavor throughout the cupcakes.
• 8 ounces fresh strawberries, rinsed, hulled and coarsely chopped: Used in the buttercream for a fresh, fruity taste.
• 5 egg whites: Essential for the meringue buttercream, creating light, airy frosting.
• 1¼ cups granulated sugar: Sweetens the meringue and helps stabilize it.
• 1½ cups unsalted butter, cut into tablespoons and at room temperature: Forms the base of the buttercream, adding richness.
• Pinch salt: Balances the sweetness of the frosting.
• 2 teaspoons vanilla extract: Adds depth to the buttercream flavor.

Putting Together Strawberry Cupcakes

Getting into the kitchen to whip up these Strawberry Cupcakes is an adventure you won’t regret. As you follow these steps, the delightful smells will fill your home, making everyone eager for a taste. Let’s get started!

1. Preheat your oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners, ensuring easy removal once baked.
2. In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. This process aerates the ingredients, contributing to the lightness of the cupcakes.
3. In another medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside. These ingredients are crucial for moisture and texture.
4. Beat the dry ingredients on low speed for about 15 seconds until well combined. This step allows even mixing without overworking the flour.
5. Add the butter, vanilla extract, and the remaining ¼ cup of milk. Mix on medium speed until the dry ingredients are moistened, which should take about 1 minute. Scrape down the sides and bottom of the bowl to incorporate all ingredients.
6. With the mixer still on medium speed, add the wet ingredients in three additions, beating for 15 seconds after each addition. It’s okay if the batter has some lumps; overmixing can lead to a dense cupcake!
7. Using a rubber spatula, gently fold in the chopped strawberries. This adds bursts of flavor that will be delightful in every bite.
8. Divide the batter evenly between the lined muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, usually about 20 to 25 minutes.
9. Cool the cupcakes in the pan for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
10. While the cupcakes are cooling, it’s time to prepare the strawberry meringue buttercream. Start by pureeing the fresh strawberries in a food processor until smooth.
11. Place the egg whites in a heatproof mixing bowl. Fill a medium saucepan with 1 to 2 inches of water and heat over medium-low for a gentle simmer.
12. Add the granulated sugar to the bowl with the egg whites and whisk together. Place the bowl over the saucepan and whisk constantly until the sugar dissolves completely and the mixture reaches 160 degrees F on an instant-read thermometer.
13. Once the temperature is reached, remove the bowl from the heat and place it on your stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, which can take about 10 to 15 minutes.
14. Switch to a paddle attachment and reduce the speed to medium-low, adding the butter one piece at a time, waiting for each piece to fully incorporate before adding the next.
15. After all the butter is incorporated, add the vanilla extract and a pinch of salt. Beat for 30 seconds, then scrape down the sides and bottom of the bowl.
16. With the mixer running, add the strawberry puree and continue to beat until the mixture is silky smooth. If it looks curdled, keep beating; it will come together. Once incorporated, increase the speed to medium-high and beat until light and fluffy.
17. Finally, pipe or slather the frosting generously on top of the cooled cupcakes. Enjoy!

Ways to Customize

There are countless ways to add your personal touch to these Strawberry Cupcakes. Here are some fun ways to customize your baking experience:

• Mix in Chocolate Chips: For a delightful twist, fold in some chocolate chips into the batter before baking for a chocolate-strawberry combination.
• Add Zest: Incorporate a little lemon or orange zest to the batter for a refreshing citrus flavor that pairs wonderfully with strawberries.
• Top with Fresh Strawberries: For extra decoration and flavor, top your frosted cupcakes with fresh, sliced strawberries or even a sprig of mint.
• Try Different Frosting: If you want a different flavor, try a cream cheese frosting instead of the strawberry meringue; it adds a nice tanginess!
• Make Mini Cupcakes: Use a mini muffin pan to create bite-sized versions of your Strawberry Cupcakes; adjust baking time to 9 to 14 minutes.
• Layer Cake Option: Use this batter to create a layer cake by dividing it between two 9-inch cake pans, adjusting baking time accordingly.
• Decorate with Edible Flowers: For a whimsical touch, decorate your cupcakes with edible flowers, making them perfect for special occasions.

How to Serve Strawberry Cupcakes

Serving Strawberry Cupcakes is all about creating the right atmosphere. Here are some ideas:

• Garnish with Fresh Fruit: For a beautiful presentation, add a few slices of fresh strawberries on top or around the cupcakes when serving.
• Perfect for Afternoon Tea: These cupcakes pair wonderfully with a cup of tea or coffee, making them a delightful treat for an afternoon gathering.
• Birthday Parties: Whether it’s a kid’s birthday party or an adult celebration, these cupcakes can be the highlight of the dessert table.
• Outdoor Picnics: Pack them up for picnics; they are easy to transport and will surely impress your friends.
• Sweet Treats for Holidays: Serve these during spring celebrations, such as Easter or Mother’s Day, for a festive touch.
• Storage Tips: Keep any leftovers in an airtight container at room temperature for up to one day or refrigerate for up to three days.
• Freezing: If you want to make them ahead, freeze the unfrosted cupcakes for up to two months; just thaw them overnight in the fridge before serving.

FAQ

Conclusion

These Strawberry Cupcakes are a delightful treat that captures the essence of sweet, ripe strawberries in every bite. Their light, fluffy texture paired with the airy meringue buttercream makes them irresistible. I encourage you to give this recipe a try; you won’t be disappointed! They’re perfect for any celebration or just as a special dessert to brighten your day.

Strawberry Cupcakes

Indulge in the ultimate sweet treat with these delectable Strawberry Cupcakes. Bursting with fresh strawberry flavor and topped with an exquisite strawberry meringue buttercream, they are perfect for any occasion. Light, fluffy, and irresistibly delicious, these cupcakes will satisfy your cravings and impress your guests. Make them tonight for a delightful dessert that everyone will love!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups cake flour
• ¾ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter cubed and at room temperature
• 1½ teaspoons vanilla extract
• ½ cup whole milk room temperature and divided
• 3 tablespoons sour cream room temperature
• 1 large egg at room temperature
• 1 large egg white at room temperature
• ¾ cup finely chopped fresh strawberries
• 8 ounces fresh strawberries rinsed, hulled and coarsely chopped
• 5 large egg whites
• 1¼ cups granulated sugar
• 1½ cups unsalted butter cut into tablespoons, at room temperature
• Pinch salt
• 2 teaspoons vanilla extract

Equipment

• Saucepan
• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners, ensuring easy removal once baked.
2. In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. This process aerates the ingredients, contributing to the lightness of the cupcakes.
3. In another medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside. These ingredients are crucial for moisture and texture.
4. Beat the dry ingredients on low speed for about 15 seconds until well combined. This step allows even mixing without overworking the flour.
5. Add the butter, vanilla extract, and the remaining ¼ cup of milk. Mix on medium speed until the dry ingredients are moistened, which should take about 1 minute. Scrape down the sides and bottom of the bowl to incorporate all ingredients.
6. With the mixer still on medium speed, add the wet ingredients in three additions, beating for 15 seconds after each addition. It’s okay if the batter has some lumps; overmixing can lead to a dense cupcake!
7. Using a rubber spatula, gently fold in the chopped strawberries. This adds bursts of flavor that will be delightful in every bite.
8. Divide the batter evenly between the lined muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, usually about 20 to 25 minutes.
9. Cool the cupcakes in the pan for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
10. While the cupcakes are cooling, it's time to prepare the strawberry meringue buttercream. Start by pureeing the fresh strawberries in a food processor until smooth.
11. Place the egg whites in a heatproof mixing bowl. Fill a medium saucepan with 1 to 2 inches of water and heat over medium-low for a gentle simmer.
12. Add the granulated sugar to the bowl with the egg whites and whisk together. Place the bowl over the saucepan and whisk constantly until the sugar dissolves completely and the mixture reaches 160 degrees F on an instant-read thermometer.
13. Once the temperature is reached, remove the bowl from the heat and place it on your stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, which can take about 10 to 15 minutes.
14. Switch to a paddle attachment and reduce the speed to medium-low, adding the butter one piece at a time, waiting for each piece to fully incorporate before adding the next.
15. After all the butter is incorporated, add the vanilla extract and a pinch of salt. Beat for 30 seconds, then scrape down the sides and bottom of the bowl.
16. With the mixer running, add the strawberry puree and continue to beat until the mixture is silky smooth. If it looks curdled, keep beating; it will come together. Once incorporated, increase the speed to medium-high and beat until light and fluffy.
17. Finally, pipe or slather the frosting generously on top of the cooled cupcakes. Enjoy!

Notes

• Doubling Recipe: If you plan to double this recipe, use ⅓ cup sour cream and 3 whole eggs, and double all of the remaining ingredients.
• Mini Cupcakes: This recipe will make 24 mini cupcakes. Use a mini muffin pan and bake at 350 degrees F for 9 to 14 minutes.
• 9×13-inch Cake: This can be baked in a 9×13-inch pan. Bake at 350 degrees for 28 to 32 minutes.
• Layer Cake: Divide the batter between two 9-inch cake pans and bake at 350 degrees for 18 to 22 minutes.
• Freezing: Freeze cupcakes for up to two months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!