Easy Fresh Strawberry Cupcakes – moist and delicious

Fresh Strawberry Cupcakes These are more than just a dessert; They are pure sunshine and sweet nostalgia in every particle. Imagine scooping out a soft, moist cake filled with the vibrant essence of ripe strawberries, topped with a cloud of creamy, dreamy frosting that tastes like summer. Is it any wonder why these hearty dishes remain a perennial favourite? They evoke memories of backyard barbecues, birthday parties and simple moments of happiness. What really determines these Fresh Strawberry Cupcakes Furthermore, they have a remarkable ability to capture the authentic taste of fresh strawberries without any artificial shortcuts. We’re talking about a recipe that celebrates the star ingredient at its most spectacular, creating a sophisticated but totally approachable dessert that will have everyone asking for seconds. Get ready to elevate your baking game with this unique recipe Fresh Strawberry Cupcakes!

Material:

200g fresh strawberries, cleaned and halved (reserve the extra 400g when making the strawberry frosting)
160 grams flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
160 grams caster sugar
135 grams full fat milk
40 grams unsalted butter, cut into pieces and slightly softened
25 grams vegetable oil (canola oil is a suitable substitute)
14 grams vanilla extract
2 drops red food gel (optional, for better color)
1/2 batch strawberry buttercream (recipe not included here, but you can find many great ones online)
Fresh strawberries for garnish, cleaned, dried and cut in half

Preparing Cupcake Batter

dry ingredient combination

Let’s start by preparing our dry ingredients. In a medium-sized mixing bowl, combine 160 grams of flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Beat them together well. This step is important for evenly distributing the leavening agent and salt, which helps ensure that your cupcakes rise beautifully and have a balanced flavor. Keep this bowl aside.

Wet Ingredients and Creaming

Now, let’s move on to the wet ingredients. In a large mixing bowl, mix together 160 grams of caster sugar and 40 grams of softened unsalted butter. You can do this with an electric mixer on medium speed or vigorously by hand with a whisk or wooden spoon. You are looking for a light and soft blend. Once you’ve achieved this, slowly add 2 large eggs, one at a time, beating well after each addition. It is important that your eggs are at room temperature, as they will incorporate better into the batter and create a smoother texture. Once the eggs are completely mixed, add 25 grams of vegetable oil and 14 grams of vanilla extract. Mix until completely mixed. If you are using the optional red edible gel for a more vibrant pink color, now add 2 drops and mix them.

including fruits and fluids

This is where our main ingredient, fresh strawberries, comes from. Take about half of your measured 200 grams of strawberries (about 100 grams), and mash them gently with a fork in a separate small bowl until they become a thick puree. You want some small pieces left for texture. Now, add the mashed strawberries to your wet ingredients and mix them. In a small jug or bowl, combine 135 grams of full-fat milk with the remaining 100 grams of fresh strawberries, which you can chop finely or halve. Stir this mixture slowly. This will add strawberry flavor and color to the milk.

wet and dry mix

Now it’s time to bring everything together. Add about one-third of the dry ingredient mixture to your wet ingredients and mix on low speed or fold gently until completely combined. Be careful not to overmix at this stage; We want to develop as little amount of gluten as possible in the flour for tender cupcakes. Repeat this process, alternating between adding the dry ingredients and adding portions of the strawberry-infused milk mixture, and ending with the dry ingredients. So, add one third of the dry ingredients, mix, then add half of the strawberry milk, mix, then add the last third of the dry ingredients, and finally add the rest of the strawberry milk, mix until everything is well combined. The batter will be thick and have beautiful pink streaks.

Bake Fresh Strawberry Cupcakes

baking preparation

Preheat your oven to 190°C (175°C fan/375°F/gas mark 5). Line a standard 12-cup muffin tin with paper cupcake liners. This prevents sticking and makes removing your finished cupcakes easier. It’s a good idea to have all of your liners in place before you start filling them.

filling liner

Carefully spoon the fresh strawberry cupcake batter into the prepared liners, filling each about two-thirds full. This allows adequate growth without overflow. Using an ice cream scoop can help ensure even distribution of the batter among the cups, which will ensure the cupcakes bake evenly. Do not overfill; It is better to have slightly smaller cupcakes that rise well rather than one that is spread out.

cooking and cooling

Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. The top should be light golden brown and should fold back when gently touched. Once baked, carefully remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5-10 minutes. This initial cooling period helps them become firm. Next, place the cupcakes on a wire rack to cool completely. It is essential that they are completely cool before frosting, otherwise the buttercream will melt.

Frosting and Decorating

Strawberry Buttercream Spread

Once your fresh strawberry cupcakes have completely cooled, it’s time to make the frosting. Prepare your own 1/2 batch of strawberry buttercream. For a professional look you can use a piping bag equipped with your favorite tip, or simply spread the frosting generously onto each cupcake using a spatula or knife. Ensure uniform coating for a pleasurable visual and taste experience.

Finishing touch with fresh strawberries

To complete your beautiful fresh strawberry cupcakes, arrange halved fresh strawberries on top of the frosting. You can place one or two portions on each cupcake, depending on their size and your aesthetic preferences. Gently press them into the frosting so they stay in place. The bright red of the fresh strawberries will pair beautifully with the pink frosting and delicate crumb extract of the cupcakes, making them taste as good as they look. It’s best to enjoy these cupcakes within a day or two of baking to ensure maximum freshness and flavor.

conclusion:

There you have it – your guide to the most enjoyable baking possible. Fresh Strawberry Cupcakes! We’ve created these tender, delicious treats from scratch and infused them with the vibrant essence of real strawberries. The result is a wonderfully moist cupcake with a delicate strawberry sweetness that is perfect for any occasion. Whether you’re celebrating a birthday, hosting brunch, or just want something sweet and homemade, these Fresh Strawberry Cupcakes Will definitely impress.

To enhance your experience, I like to serve these with a simple vanilla bean buttercream or light cream cheese frosting. For added freshness, consider topping them with some thinly sliced fresh strawberries. Don’t be afraid to experiment! You can add a handful of finely chopped strawberries to the batter for even more intense flavor, or even swirl in strawberry cuts for a marbled effect. Get creative and make these Fresh Strawberry Cupcakes of your own!

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Yes you can! If using frozen strawberries, be sure to thaw them completely and drain off excess liquid before cutting them and adding to the batter. This keeps the cupcakes from getting too soggy.

How long will these fresh strawberry cupcakes stay fresh?

These cupcakes will remain delicious for about 2-3 days when stored in an airtight container at room temperature. For longer storage, you can keep them in the refrigerator for up to a week, although they may become a little dry.