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Home » Birthday Recipes

Published: Jul 25, 2022 by Mimi · Leave a Comment

Strawberry Cupcakes

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These light and airy fresh strawberry cupcakes offer a subtle and refreshing pop of berry flavor in every bite. 100% natural flavor with no need for cake mixes or boxed flavoring!

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  • strawberry cupcakes ingredients:
  • how to make strawberry cupcakes:
  • strawberry cupcake storage:
  • Check out these other recipes!
  • Strawberry Cupcakes Recipe
frosted strawberry cupcake on table (3)
frosted strawberry cupcake on table (1)

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    This recipe is 100% a result of me finding the CUTEST strawberries I've ever seen at the store a few weeks ago and deciding I wanted to find a recipe to make with them.

    Seriously, they were so tiny and adorable!!

    And that my friends is how this strawberry cupcake recipe (and this strawberry ermine frosting recipe) came to be!

    So thank you, adorable strawberries, for introducing me to my summer love for the rest of the season.

    strawberry cupcakes ingredients in bowl

    strawberry cupcakes ingredients:

    • flour
    • baking powder + baking soda: a combination yields a softer, fluffier cupcake that can make a pillow jealous!
    • salt
    • butter
    • sugar
    • egg
    • strawberry purée: you'll need a total of ½ a cup of purée, which is about 1 cup of whole strawberries blended
    • sour cream / yogurt: either one works fine in this recipe. Sour cream will just add more richness and flavor
    • vanilla
    • food coloring: optional. Use if you want a more vibrant pink color! The photos you see in this post are from a batch I made using added food coloring
    • your choice of frosting: you can use any frosting you like! A few options include cream cheese frosting, vanilla buttercream, or chocolate buttercream. I used strawberry ermine frosting for mine this time around!

    frosted strawberry cupcakes on wire rack (1)
    frosted strawberry cupcakes on wire rack (2)

    how to make strawberry cupcakes:

    1. Whisk together dry ingredients. Set aside.

    strawberry cupcakes dry ingredients in bowl

    2. Cream butter and sugar together.
    3. Whisk egg into butter/sugar mix.

    strawberry cupcakes buter and sugar creamed together in bowl
    strawberry cupcakes egg whisked into butter mixture in bowl

    4. Add wet ingredients to the butter/sugar mix. Whisk to combine.
    5. Combine wet and dry ingredients. Whisk until just combined. Take care not to over mix!

    strawberry cupcakes wet ingredients in bowl
    strawberry cupcakes batter in bowl

    6. Portion & bake.

    strawberry cupcake batter portioned into cupcake tin
    baked strawberry cupcakes in cupcake tin
    strawberry cupcakes on wire rack

    7. Cool & frost! Cool for about 10 minutes in the tin, then transfer onto a wire rack and set aside to cool completely before frosting.

    frosted strawberry cupcakes on wire rack (2)
    frosted strawberry cupcakes on wire rack (3)

    strawberry cupcake storage:

    Keep your cupcakes stored in an airtight container, and they should keep for up to 4 days at room temperature or a week in the fridge. They will firm up slightly if you store them in the fridge, so if you prefer a softer cupcake, let it sit out for about 30 minutes at room temperature to soften again before serving.

    frosted strawberry cupcakes on wire rack (2)
    frosted strawberry cupcake on table (2)

    Check out these other recipes!

    • Blackberry Cupcakes
    • Dairy-Free Lemon Poppy Seed Muffins
    • Blueberry Muffins
    • Black Forest Cupcakes


    frosted strawberry cupcake on table (3)

    Strawberry Cupcakes Recipe

    These light and airy fresh strawberry cupcakes offer a subtle and refreshing pop of berry flavor in every bite. 100% natural flavor with no need for cake mixes or boxed flavoring!
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    Prep Time: 15 minutes
    Bake Time: 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 to 14 cupcakes

    Ingredients

    • 1 & ½ cups (180g) all-purpose flour, spoon and leveled
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
    • ¾ cup (150g) granulated sugar
    • 1 large egg, at room temperature
    • ½ cup (120mL) strawberry purée * see notes
    • ½ cup (120g) sour cream or plain yogurt
    • 1 teaspoon pure vanilla extract
    • pink food coloring (optional - add until you reach your preferred shade)
    • your choice of frosting (I used strawberry ermine frosting) ** see notes

    Instructions

    • Preheat you oven to 350°F. Line a 12 count cupcake tin with paper liners, and set aside.
    • In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside to prep the wet ingredients.
    • In a large bowl, combine butter and sugar. Using an electric mixer fitted with the beater attachment or using a whisk by hand, cream together the butter and sugar together until you no longer see any dry sugar and the mixture fluffs up. This will take about 1 to 2 minutes with the electric mixer set on medium speed, or 2 to 3 minutes by hand.
    • Add the egg to your butter/sugar mix, and beat until combined. Mix in your strawberry purée, sour cream, vanilla, and food coloring (if using).
    • Add the dry ingredients to the wet ingredients, and fold together until just combined. Take care not to over mix.
    • Portion the batter into your cupcake tin, filling each cup about ⅔ of the way full. Bake the cupcakes in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean.
    • Cool your cupcakes in the tin for 10 minutes, then transfer onto a wire rack and set aside to cool completely to room temperature before frosting.
    • Make your favorite frosting, and frost your cooled cupcakes. (Optional) Decorate the tops with more fresh strawberries!

    Notes

    * To make strawberry purée, measure out about 1 cup of whole, hulled strawberries (8 to 10 large strawberries). Pour into a medium sized blender or food processor. Blend / process the strawberries until they're smooth and liquid, then measure out your ½ a cup. 
    ** Other frosting options include cream cheese frosting, vanilla buttercream, or chocolate buttercream!
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


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    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

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