Fresh Strawberry Cupcakes

HomemadeStrawberry Cupcakeswith giving you the moistest cupcakes ever! Strawberry cupcakes might sound cute because they’re pink, fluffy, and sweet; however, I’ve messed them up before Haha.

For example, I ended up with dry sponge or frosting that just didn’t feel right. In fact, the first time I made them, they turned out more like strawberry bricks; even so, I still ate three of them—and honestly, no judgment.

Then came last summer. It was super hot, I felt cranky, and we had too many strawberries left over from a so-called “fun” family farm day. That day left us sunburnt and sticky; as a result, I decided to make cupcakes. I figured, why not What could possibly go wrong .Surprisingly, everything went right this time.

The cupcakes came out soft, fruity, and perfectly sweet. My niece called them “berry clouds,” so now, that’s exactly what we call them at home.
Have you ever tasted a dessert that made you do a little happy dance in the kitchen? Well, these cupcakes definitely do that. And let’s say you don’t even get to frosting them because you ended up eating the frosting straight from the bowl with a spoon—in that case, no worries at all. It’s completely normal, and honestly, totally worth it.

Ingredients

• 1 cup strawberry purée from 1 pound fresh strawberries
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 4 large egg whites
• 2 teaspoons strawberry extract
• 3 drops pink gel food coloring
• ½ teaspoon salt
• 1 cup butter softened
• 1 ½ cups granulated sugar
• 2 eggs

How to Make Strawberry Cupcakes

Step 1

Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners.
In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

Step 2

In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each one. Then add the yogurt and vanilla.

Step 3

Slowly add the dry ingredients to the wet mixture, mixing gently.
Fold in the chopped strawberries and the strawberry jam if using.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.

Step 4

Bake for 18–22 minutes or until a toothpick comes out clean.
Let them cool completely before adding frosting.

For the frosting:

Step 1

Beat the butter until smooth.
Add powdered sugar a little at a time, mixing until fluffy.

Step 2

Mix in the pureed strawberries and vanilla.
Spread or pipe the frosting on cooled cupcakes.

Kitchen Equipment Needed :

• Mixing bowls at least 2
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Muffin pan
• Cupcake liners
• Cooling rack
• Piping bag
• Toothpick for testing doneness

Recipe Tips

When you’re mixing up the cake you will need to separate the eggs and white the whites separately.

Don’t overmix the batter—this can make the cupcakes too dense.

Strawberry yogurt can be used instead of plain yogurt for an extra burst of flavor.

If you don’t have a piping bag, put the frosting in a plastic sandwich bag and snip off a corner!

What To Eat With Strawberry Cupcakes ?

Strawberry cupcakes go great with many other treats and drinks. Serve them with a cold glass of milk or lemonade for a refreshing combo.
You can also pair them with Mojito for an extra sweet dessert. For a fancier touch, serve them with mint tea or strawberry punch.

FAQ’S

Can I use strawberry cake mix instead of making the batter from scratch ?

Yes! If you’re short on time, a strawberry cake mix will work. Just follow the box directions and add fresh chopped strawberries for a homemade touch.

Can I use cream cheese frosting instead ?

Absolutely! Cream cheese frosting tastes great with strawberry cupcakes. Just make sure it’s thick enough to hold its shape.

Can kids help make these ?

Yes! Kids can help with mixing, filling cupcake liners, and decorating. Make sure an adult handles the oven and sharp tools.

How long will the frosting stay good ?

The frosting will stay fresh in the fridge for about 3–4 days. Store it in an airtight container .

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