Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes are just the treat you need for your next gathering or a cozy afternoon at home. Imagining biting into a fluffy cupcake bursting with real strawberry flavor is enough to make anyone’s mouth water. As you whip up this sweet delight, you’ll find that each step is not only easy but also filled with joy. The aroma of baking strawberries will fill your kitchen, instantly transport you to warm summer days and cherished memories. Whether it’s a birthday party, a tea gathering, or just because, these cupcakes are sure to impress. So, let’s get started on making your new favorite dessert!

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Why This Recipe Works

This recipe really shines for several reasons. First, it perfectly balances fresh strawberries and freeze-dried strawberries. Together, they infuse each cupcake with a rich strawberry flavor that packs a punch in every bite. It’s like capturing summer in your mouth!

Next, there’s the clever mix of all-purpose and cake flour. This combination guarantees a soft, moist texture that melts like butter on your tongue. Who doesn’t want that?

Additionally, using buttermilk in the batter does wonders. It not only adds richness but enhances the tenderness of the cupcakes. Trust me; you’ll notice the difference!

Why You’ll Love This Fresh Strawberry Cupcakes

You’ll adore these cupcakes for their vibrant strawberry flavor. They are simply irresistible, especially if you’re a berry lover. Each bite draws you in, reminding you of sun-ripened strawberries picked straight from the farm.

Moreover, the strawberry cream cheese frosting adds a sweet yet tangy contrast that takes these cupcakes to the next level. It’s the ideal finishing touch!

Perfect for celebrations, tea parties, or simply pairing with your morning coffee, these cupcakes fit any occasion. They’re not just treats; they create memories with every bite.

Ingredients

• For the Cupcakes:
• 2 cups All-purpose flour
• 3/4 cup Cake flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, room temperature
• 2 TBSP Oil (canola or vegetable)
• 1 cup White granulated sugar
• 2 Large eggs, room temperature
• 1 tsp Pure vanilla extract
• 1 oz Freeze-dried strawberries, ground to a fine crumb
• 1 cup Lightly pureed strawberries
• 1 tsp White granulated sugar

• 3/4 cup Buttermilk, room temperature

• For the Strawberry Cream Cheese Frosting:

• 1 cup Unsalted butter, room temperature
• 8 oz Cream cheese, room temperature
• 3 cups Powdered sugar
• 1/4 cup Ground freeze-dried strawberries

• 1 tsp Pure vanilla extract

• For the Strawberry Topping:

• 6 Strawberries, cut into small pieces
• 1 tsp White granulated sugar

The Perfect Strawberry Cupcake Batter

Prepare the Strawberry Purée

First, gather 8-10 medium strawberries and blend them using a food processor. Aim for a lightly pureed consistency with small chunks remaining. After blending, spread the puree on a plate, sprinkle it with a little sugar, and let it sit. This step enhances the sweetness and flavor!

Preheat Your Oven

Set your oven to preheat at 350°F (175°C). While it heats up, line a 12-cup muffin tin with muffin liners. This makes for easy baking and clean-up later.

Combine Dry Ingredients

In a large bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Mixing these dry ingredients together ensures even distribution of the leavening agents.

Create the Batter

In another mixing bowl, beat the unsalted butter, oil, and sugar together on high speed for about 2 minutes. Make sure to scrape down the sides of the bowl. Next, add the eggs, vanilla extract, freeze-dried strawberry powder, and the pureed strawberries. Mix this on medium speed until everything is well combined.

Incorporate Dry Ingredients and Buttermilk

Gradually add the dry mixture and buttermilk to your wet mixture. Be cautious here; mix just until combined to avoid overmixing. This keeps your cupcakes tender and fluffy.

Fill Muffin Tins

Using a cookie scoop, fill the muffin tin about 2/3 full with the batter. This helps ensure uniform baking and perfect rises.

Bake the Cupcakes

Now, it’s time to bake! Place your filled muffin tin in the oven and bake for about 16-18 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Once done, let the cupcakes cool in the pan for 10 minutes before transferring them to a cooling rack. Wait until they’re completely cool before frosting.

Making the Strawberry Cream Cheese Frosting

Mix the Frosting Ingredients

Start by sifting the powdered sugar in a large bowl, and set it aside. Now take the freeze-dried strawberries and grind them until they are a fine crumb.

Beat Butter and Cream Cheese

In a mixer, beat the unsalted butter for about 2 minutes on high speed. Add in the cream cheese, and continue mixing on high for another minute. This ensures a creamy, smooth base for your frosting.

Combine Sugar and Flavor

Gradually add half of the powdered sugar and mix on low until everything is combined. Once mixed, add the remaining powdered sugar, ground freeze-dried strawberries, and vanilla extract. Continue mixing on low speed until the mixture is creamy and smooth.

Final Touches for Your Strawberry Cupcakes

Prepare the Strawberry Topping

Chop the 6 medium strawberries into small pieces and place them in a small bowl. Sprinkle with sugar and let them sit for about 5 minutes. This will draw out some juices and enhance their sweetness.

Frost the Cupcakes

Generously frost each cooled cupcake with your strawberry cream cheese frosting. Once frosted, top each one with the prepared strawberry mixture for a beautiful and tasty presentation.

Serving Suggestions

For a delightful twist, serve your Fresh Strawberry Cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream. This enhances the sweetness and provides a delicious balance!

Tips for Success

• Make sure all your ingredients, especially the butter and eggs, are at room temperature. This ensures they mix together beautifully.
• Avoid over-mixing once you add the dry ingredients to keep your cupcakes fluffy and tender.

Variations

If you’re feeling adventurous, why not swap out half of the fresh strawberries for raspberries or blueberries? This creates a lovely mixed berry cupcake!

Another variation to consider is a lemon cream cheese frosting for a refreshing citrus twist.

Storage Tips

To keep your leftover cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week. Just make sure to bring them back to room temperature when you’re ready to serve!

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, but keep in mind that fresh strawberries deliver the best flavor and texture.

2. How can I make the cupcakes a bit more chocolatey?
Adding cocoa powder to the dry ingredients is a great idea; just reduce the amount of flour accordingly.

3. Can I prepare the batter in advance?
For the best results, bake the batter soon after preparing it. However, you can definitely make the frosting ahead of time and refrigerate it.

4. Can I use a different type of icing?
Absolutely! A simple buttercream icing or even whipped cream can be lovely alternatives.

5. What’s the perfect occasion to serve these cupcakes?
These cupcakes are fabulous for birthdays, picnics, summer gatherings, or even just a sweet treat for yourself!

Fresh Strawberry Cupcakes are a perfect way to celebrate the sweet moments in life. Their light, airy texture paired with the vibrant flavor of strawberries makes each bite an adventure. So, gather your ingredients and experience the joy of baking these delightful treats. Whether shared with loved ones or savored alone, they will surely bring a smile to anyone’s face!

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