Introduction
Capture the taste of summer any time of year with these stunningly pink and flavorful strawberry cupcakes. You’ll love how the sweet-tart flavor of real strawberries shines through in both the incredibly moist cake and the luscious, silky frosting. They’re a vibrant, homemade treat that’s surprisingly simple to make.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 14 cupcakes
Ingredients
- 1½ cups all purpose flour
- ¾ cup granulated sugar
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups frozen sweetened strawberries (thawed and puréed)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1½ cups salted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 cup strawberry powder
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with 14 paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the 1½ cups of strawberry purée, 2 eggs, 1 egg yolk, whole milk, vegetable oil, and 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Pour the wet strawberry mixture into the dry ingredients. Gently whisk or fold with a spatula until just combined and no large lumps of flour remain. Be careful not to overmix.
- Divide the batter evenly among the 14 prepared liners, filling each about ¾ full. Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the frosting, beat the room-temperature salted butter in a large bowl with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes.
- With the mixer on low, gradually add the sifted powdered sugar and strawberry powder, mixing until mostly incorporated. Scrape down the bowl.
- Add the heavy cream and 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on medium-high speed for 2-3 minutes, until the frosting is very light, fluffy, and a uniform pink color.
- Frost the completely cooled cupcakes using a piping bag and tip or a simple offset spatula.
Variations
- Mini Cupcakes: Pour the batter into mini muffin tins and bake for 12-15 minutes for a bite-sized treat.
- Different Piping Styles: Use a variety of piping tips (like a star, round, or petal tip) to create beautifully textured swirls on top.
- Naked Cupcakes: For a rustic look, apply a very thin, even layer of frosting with a spatula so the cake underneath peeks through.
- Sprinkle Toppings: Add a festive touch by decorating the frosted cupcakes with colored sprinkles, sanding sugar, or a single dried strawberry chip on top.
Tips for Success
- For the smoothest frosting, ensure your butter is truly at room temperature (soft but not greasy or melted).
- When measuring flour, spoon it into your measuring cup and level it off with a knife to avoid dense cupcakes.
- Don’t overmix the cupcake batter after adding the wet ingredients; mix just until combined to ensure a tender crumb.
- Allow the cupcakes to cool completely on a wire rack before frosting, as warm cupcakes will melt the buttercream.
Storage & Reheating
Store frosted cupcakes in a single layer in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving. It’s best to bring refrigerated cupcakes to room temperature for about 30 minutes before eating for optimal flavor and texture.
FAQ
My cupcakes sank in the middle. What happened?
This is often caused by overmixing the batter, which develops too much gluten, or by opening the oven door too early in the baking process. Ensure you mix just until combined and try not to open the oven before the 20-minute mark.
How do I make the strawberry purée?
Simply thaw the frozen sweetened strawberries completely and blend them in a blender or food processor until completely smooth. You can also press the purée through a fine-mesh sieve if you want to remove the seeds.
Where can I find strawberry powder?
Strawberry powder is made from freeze-dried strawberries. You can find it in the baking aisle of many grocery stores, at specialty baking shops, or online. You can also make your own by pulverizing freeze-dried strawberries in a blender until a fine powder forms.
Why use an extra egg yolk?
The extra egg yolk adds richness, fat, and emulsifiers to the batter, resulting in a more tender, moist, and structurally sound cupcake with a beautiful golden crumb.
Can I use a different type of milk?
Yes, you can substitute the whole milk with an equal amount of any milk you have on hand (like 2% or a non-dairy alternative), though the cupcakes may be slightly less rich.
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes 1 day in advance. Let them cool completely, then store unfrosted in an airtight container at room temperature. Prepare the frosting and frost them the day you plan to serve them for the best texture.