STRAWBERRY CUPCAKES

Strawberry Cupcakes (from scratch)

Yield: 12 standard cupcakes

Prep Time: 20 minutes

Cook Time: 18–22 minutes

Total Time: About 45 minutes

Ingredients

For the Cupcakes:

• 1 ½ cups (190 g) all-purpose flour

• 1 ½ teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup (115 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/3 cup (80 ml) whole milk

• 1/3 cup (80 g) strawberry purée (see instructions below)

• Optional: a few drops of pink food coloring for a deeper color

For the Strawberry Purée:

• 1 cup (150 g) fresh or frozen strawberries, hulled

• 1 teaspoon sugar (optional)

For Strawberry Buttercream Frosting (optional):

• 1/2 cup (115 g) unsalted butter, softened

• 2 cups (240 g) powdered sugar

• 3–4 tablespoons strawberry purée (or freeze-dried strawberry powder)

• 1/2 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Prepare the Strawberry Purée:

1. Place strawberries in a blender or food processor and purée until smooth.

2. Optionally, strain through a fine mesh sieve to remove seeds.

3. If the purée is very watery, cook over medium heat in a saucepan until slightly reduced and thickened. Cool before using.

2. Make the Cupcake Batter:

1. Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.

2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Mix in the strawberry purée and food coloring if using.

6. Add the flour mixture in two parts, alternating with the milk. Mix just until combined.

3. Bake:

1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting (if using):

1. Beat the softened butter until smooth and creamy.

2. Gradually add powdered sugar, beating on low speed at first.

3. Mix in strawberry purée, vanilla, and a pinch of salt. Beat until fluffy and smooth.

4. If too thin, add more powdered sugar; if too thick, add a teaspoon of milk or more purée.

5. Assemble:

• Once cupcakes are completely cool, frost using a piping bag or spread with a knife.

• Garnish with a fresh strawberry slice or small whole berries if desired.

Storage:

• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

• Bring to room temperature before serving.

Would you like a gluten-free, eggless, or box mix-enhanced version of this recipe?