These are the all-time strawberry cupcakes! They’re tender, fluffy, and swirled with selfmade strawberry frosting, bursting with recent berry taste from the within out.
My strawberry cupcakes are proper up there with a few of my finest strawberry recipes. If you happen to’re searching for extra scrumptious cupcakes, attempt these confetti cupcakes and my favourite vanilla cupcakes.
Why You’ll Love This Strawberry Cupcakes Recipe
My favourite strawberry cupcakes are made out of tender, fluffy vanilla cake bursting with recent strawberries. I like these cupcakes topped with “fancy” swirls of Swiss meringue buttercream infused with strawberry puree. Each chunk tastes like a strawberry shortcake! These cupcakes are:
- The softest cupcakes. This recipe makes the softest vanilla cupcakes ever, choc filled with juicy strawberry chunks. A handful of elements make all of the distinction of their unbeatable fluffy, moist texture. I’ll stroll you thru them under!
- Made with recent strawberries. These cupcakes are brimming with actual strawberries from the within out, proper all the way down to the creamy strawberry Swiss meringue buttercream. They’re the proper summer time dessert to make when berries are ripe for the choosing.
- Simpler than you assume. Sure, it’s potential to make bakery-worthy cupcakes at residence. You don’t have to be a professional to do it, both. These strawberry cupcakes will blow you away with how simple they’re to make from scratch.
What You’ll Want
These strawberry cupcakes aren’t sophisticated, however they do name for a couple of vital elements to make them tremendous moist and really, very tender. I’ve included my notes right here. Scroll all the way down to the recipe card for a printable elements listing and recipe particulars.
- Flour – The vanilla cake base for these strawberry cupcakes makes use of a mixture of all-purpose flour and cake flour. Cake flour is the important thing to an additional tender crumb in recipes for vanilla cake. If you happen to don’t have cake flour, you need to use solely all-purpose, or you can also make a selfmade cake flour substitute.
- Leavening – Baking powder and salt. Ensure you’re utilizing baking powder and never baking soda, which isn’t the identical factor.
- Butter – You’ll want room-temperature butter for the cupcakes in addition to the buttercream frosting. I like to make use of unsalted butter in baking, however salted works, too. Simply skip any added salt in that case.
- Sugar – Common granulated sugar works finest right here.
- Eggs – You’ll want complete eggs plus one egg white. Including an egg white is the key to creating bakery-style vanilla cupcakes.
- Milk – This may be complete milk, 2% milk, or 1%.
- Strawberries – I fill my batter with recent strawberries after they’re in season. You don’t should be too treasured about the way you chop the berries, coarsely chopped is ok. See under for extra choices.
For the Frosting
- Strawberries – Just like the cupcake batter, you need the strawberries in your frosting rinsed, hulled, and chopped. This time you’ll mix them right into a puree.
- Egg Whites – The important thing ingredient for the meringue in Swiss meringue buttercream.
- Sugar – You’ll use granulated sugar because it’s going to be dissolved into the egg whites.
- Butter – Minimize your room-temperature butter into cubes about one tablespoon in measurement.
What Type of Strawberries Ought to I Use?
- Recent. My first alternative for these cupcakes is all the time recent berries. They arrive into season in the summertime and I all the time decide them up from my native farm stall. Rinse the strawberries properly, pat them dry, and take away the stems earlier than you chop them.
- Frozen. You may make these cupcakes with frozen strawberries. You’ll need to thaw them fully and drain off any extra moisture in order that it doesn’t leak into the cupcake batter.
- Freeze-dried. Chopped-up freeze-dried strawberries additionally work nice on this recipe. The chopped berries will rehydrate within the batter, and you’ll mix them right into a powder so as to add to the frosting.
How one can Make Strawberry Cupcakes
One factor I’ve discovered is that almost all cupcakes (or any cake, for that matter) are likely to prove nice as long as the elements get measured accurately, and the batter doesn’t get overmixed. Go simple when mixing in order that the flour is simply mixed, and your cupcakes will stand up tender and fluffy each time.
The quick step-by-step under will get you off on the proper foot. Try my ideas additional on, and scroll to the recipe card for printable recipe directions.
- Sift the dry elements. Begin by sifting the flour and leavening by a fine-mesh sieve (or sifter). Sifting is vital because it eliminates any lumps which may discover their approach into the batter.
- Combine the moist elements. Subsequent, cream collectively the butter, sugar, and vanilla. Regularly add the eggs and egg white, mixing in between.
- Mix. Alternate including the dry elements to the batter together with the milk till all the things is mixed. Lastly, fold within the strawberries.
- Bake. Switch the cupcake batter to a lined muffin tin, and bake at 350ºF for 20-25 minutes. Let the cupcakes cool fully exterior of the pan earlier than you frost them.
The Finest Strawberry Frosting
I frost these cupcakes with a strawberry model of my Swiss meringue buttercream recipe. If you happen to’ve by no means made meringue frosting earlier than, that put up has plenty of useful ideas and particulars. That is the BEST frosting that’s mild, fluffy, and full of candy strawberry puree. Right here’s methods to make it:
- Puree the strawberries. Earlier than you start, mix the strawberries right into a puree utilizing your blender or meals processor.
- Put together the meringue. Dissolve the sugar in egg whites over a double boiler. Afterward, whisk the egg whites till they kind fluffy, stiff peaks. Subsequent, beat within the butter, one tablespoon at a time.
- End the frosting. As soon as the butter’s blended in, add the pureed strawberries. Maintain stirring till the frosting is easy, you then’re able to get piping!
If you happen to’d choose a frosting with out meringue, you’ll be able to frost these cupcakes with a variation of my basic vanilla buttercream made with strawberry puree. Merely fold within the puree proper on the finish as you do on this recipe. I even have a roasted strawberry buttercream that may style nice right here.
Useful Suggestions
- Measure the elements accurately. I can’t advocate a kitchen scale sufficient in relation to baking. It’s one of the best ways to precisely measure elements. Nevertheless, in case you’re with out a scale, your subsequent finest guess is to make use of the “spoon and sweep” methodology when measuring out elements like flour. Spoon the flour into your measuring cup, after which degree it off. This avoids over-measuring, which occurs if you scoop the flour instantly from the bag.
- Don’t overmix. I repeat: Don’t overmix the batter! If you happen to’ve ever had a batch of cupcakes that got here out of the oven wanting dense and flat, the batter was doubtless overworked. Observe the recipe intently and solely combine till the dry elements are simply barely mixed. The much less you deal with the batter, the higher, particularly with a fragile cake recipe, like these strawberry cupcakes!
- Strive to not overfill the pan. Solely fill the cupcake liners between ½-¾ of the way in which full in order that the batter doesn’t spill over because the cupcakes bake.
- Use a double boiler. You possibly can DIY a double boiler by inserting a heatproof bowl over a pot of simmering water. Be sure that the underside of the bowl doesn’t contact the floor of the water.
- Don’t overheat the meringue. Heat the sugar and egg whites slowly. When it’s prepared, the combination might be heat (not sizzling), and it ought to really feel easy if you rub it between two fingers.
- Retailer the frosting. The strawberry Swiss meringue frosting can keep hermetic at room temperature in case you’re utilizing it on the identical day it’s made. In any other case, you’ll be able to put together the frosting as much as 3 days forward and hold it lined within the fridge.
- Make a sheet cake as an alternative. You possibly can bake this strawberry cake batter in a 9×13” pan. Regulate the cake and take a look at it for doneness, because the baking time might be completely different. Additionally, take a look at my strawberry sheet cake recipe made with strawberry jam.
- Embellish these cupcakes. Be as artistic as you want! I high my cupcakes with recent strawberry halves. They’d even be good with sprinkles, or with a drizzle of strawberry syrup.
How one can Retailer
- To Retailer. Strawberry cupcakes will hold for 1-2 days at room temperature. After that, I’d advocate transferring them to the fridge. Cowl the cupcakes with plastic wrap or retailer them in an hermetic container.
- Freeze. One of the best ways to freeze these cupcakes is earlier than they’re frosted. Let the baked cupcakes cool to room temperature after which retailer them hermetic. Maintain them frozen for as much as 3 months, and thaw them at room temperature.
Extra Strawberry Recipes
Description
These tender and fluffy strawberry cupcakes with strawberry Swiss meringue buttercream frosting are bursting with recent berry taste from the within out!
For the Cupcakes
- 1 1/3 cups all-purpose flour
- 1/4 cup cake flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick of butter, at room temperature
- 1 1/8 cup sugar
- 1 teaspoon vanilla
- 2 complete eggs + 1 egg white
- 1/2 cup milk
- 1 cup finely chopped strawberries
For the Frosting
- 1 1/2 cups recent strawberries, rinsed, hulled, and coarsely chopped
- 4 egg whites
- 1 1/2 cups sugar
- 3 sticks of butter, at room temperature and minimize into Tablespoon-sized cubes
For the Cupcakes
- Preheat to 350ºF and line two cupcake tins with cupcake liners.
- Sift the dry elements collectively and put aside.
- In your mixer’s bowl, cream collectively butter, sugar, and vanilla on medium-high velocity till mild and fluffy.
- Add the eggs and egg white, one by one, mixing in between every addition. Scrape down the edges of the bowl as wanted.
- Alternate including the flour combination and the milk over low velocity, starting and ending with the flour till properly mixed.
- Fold in chopped strawberries by hand.
- Switch the batter to the ready cupcake pan. Fill every cupcake liner 1/2 – 3/4 of the way in which full.
- Bake at 350ºF for 20-25 minutes, till a toothpick inserted into the middle of a cupcake comes out clear.
- Cool fully on a wire rack earlier than frosting.
For the Swiss Meringue Buttercream
- Puree the strawberries in a blender or processor.
- Mix the egg whites and sugar in a double boiler (see word). Whisk constantly till the sugar has dissolved into the egg whites and the combination is heat. It ought to really feel easy, and never grainy when rubbed between your fingers.
- Beginning slowly, beat the egg white and sugar combination utilizing the whisk attachment of your stand mixer. Regularly improve the velocity to medium-high till stiff peaks kind, and the combination is fluffy and shiny. After about 8-10 minutes, the combination may have cooled.
- With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing properly in between every addition. Scrape down the edges of the bowl when all of the butter is mixed and easy. Then, cut back the velocity to low and proceed to combine for about 2 minutes.
- Add pureed strawberries and beat the frosting on medium till all the things is properly mixed, then stir with a spoon or spatula till easy.
Notes
- In case your stand mixer has a heat-proof bowl, you may also place this over a pot of simmering water to create a double boiler. Be sure that the underside of the bowl shouldn’t be touching the simmering water beneath.
- Retailer the frosting hermetic at room temperature if utilizing the identical day, or refrigerate it for as much as 3 days.
- Recipe tailored from Martha Stewart.
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