Description
Delightful strawberry cupcakes that combine a tender vanilla cake with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup strawberries, chopped
- 1/2 cup unsalted butter (for frosting), softened
- 2 cups powdered sugar (for frosting)
- 1/4 cup fresh strawberries, pureed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet mixture until just combined.
- Fold in the chopped strawberries gently.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Prepare the strawberry buttercream by creaming the softened butter until smooth, then add powdered sugar, pureed strawberries, and vanilla extract.
- Frost the cooled cupcakes with the strawberry buttercream.
Notes
Ensure butter, eggs, and milk are at room temperature for best results. Store cupcakes in an airtight container; they last for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg