Description
Delightful cupcakes infused with fresh strawberries and topped with creamy strawberry frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup fresh strawberries, pureed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs, milk, and vanilla extract to the butter mixture, beating until well combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries using a spatula.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Beat the softened butter for the frosting until creamy, then add powdered sugar and pureed strawberries, mixing until desired consistency.
- Frost cooled cupcakes with the strawberry buttercream, and enjoy!
Notes
Use room temperature ingredients for best results. Don’t overmix the batter to avoid dense cupcakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg