Strawberry Cupcakes have moist and fluffy crumbs; in these cupcakes, you will enjoy tiny pieces of fresh strawberries that adds more flavor and great texture. Making these cupcakes hardly takes time, and they are baked in a medium heat oven for even baking. With buttercream frosting, these cupcakes will taste similar to vanilla strawberry ice cream. Watch the video tutorial and read the tips to make the cupcakes a super hit every time you make them. Buttercream recipe included!
Enjoy these cupcakes all year long, even when the strawberries are not in season. In the Tips below, I will show you how, but for now, let’s get to know the ingredients.
Ingredients in a strawberry cupcake recipe
Fresh strawberries. We will not use a lot; ¼ cup of pureed strawberry is enough for this recipe. You can use frozen strawberries too, read more about this under (Tips to make super-duper Strawberry cupcakes) below.
All purpose-flour. Many recipes call for cake flour, but I hardly use it in baking, and for this recipe, all-purpose flour will bring out the fluffy and moist cake. To make homemade substitute of cake flour read under (What flour to use when making strawberry cupcakes?) below.
Unsalted Butter adds that rich flavor to any pastry.
Oil Keeps the cupcake moist for a longer time. Use unflavored cooking oil.
Milk. I have used whole milk to get tender crumbs, but you can use buttermilk instead. Avoid using skim or low-fat milk.
Eggs. You can use large or medium eggs, I have mentioned the number of eggs to use according to its size in the recipe card.
Vanilla. Don’t be temped to use strawberry essence in this recipe, the vanilla is a better choice.
Baking powder and salt.
Strawberry Jell-O. Using Jell-O (strawberry jelly powder) will enhance the strawberry flavor in the cupcakes. This is the reason why you can have this cake any time of the year even if the strawberries are not in season and have less flavor. I have also avoided using many fresh strawberries to prevent the strawberry cupcakes from spoiling faster or becoming soggy.
Tips to make super-duper Strawberry Cupcakes.
I can’t wait to share this recipe with you but to make these cupcakes a hit from the first time, there are a few things that you need to consider.
- The amount of moisture in a cake increases when you add fruit; hence, to create fluffy and light cake instead of soggy and dense cake, we need to incorporate enough air in the batter. Therefore, don’t skip on beating the butter and sugar, nor skip beating the eggs for the time mentioned in the recipe.
- Check the expiry date of the baking powder.
- Measure the flour correctly by spooning the flour in the measuring cup and then leveling the flour by the back of a butter knife.
- Taste the strawberries before adding them to the cake batter. You can find strawberries in the market even if it’s not in season, but chances are the strawberries are either too sour or not sweet. In this case, make the strawberries’ puree and then add a teaspoon of sugar to it and mix. Taste the puree and check if it needs more sugar. Adding sour strawberries to the batter will alter the flavor, especially if you are using buttermilk instead of milk in the recipe.
- Don’t use store-bought strawberry puree. (How to make the puree in the recipe cards notes.)
- Use two large eggs or three medium eggs.
- I have used fine sugar; it dissolves faster in the batter. My audience in India and Pakistan usually use granulated sugar, and it has larger crystals. To turn granulated sugar to fine, add the sugar in a blender and pulse a few times, then measure the sugar again and use it in the recipe.
- Use strawberry Jell-O/ Jelly powder, do not use strawberry pudding.
- Don’t skip on sifting flour and baking powder; it’s another way to add a little air in the batter, which we need in this recipe.
- You can use frozen strawberries. Thaw it and then puree it. Check the sweetness too.
- It’s crucial to have all the ingredients at room temperature. When the ingredients are at room temperature, many things happen.
- The sugar dissolves beautifully with the butter.
- All the fats (in the eggs and butter, or oil) blend properly when at room temperature, producing fine and light cake crumbs.
- The cupcakes will bake evenly and rise beautifully when the ingredients are at room temperature. If the batter has cold ingredients, it will take a longer time to bake, and the crumbs will come out dense with few big air pockets.
- Preheat the oven. If your oven doesn’t alert you when it reaches the desired temperature, then turn it on and use it after 15 to 20 minutes.
- Use cupcake liners. This will prevent the batter from sticking to the cupcake pan, and you will wash the pan hassle-free!
- Never frost the cupcakes until it is completely cool, or the frosting will lose its shape and seep into the cupcake.
- If you are using salted butter, omit the salt from the recipe
How to make the best strawberry cupcakes?
- Sift the flour along with baking powder and salt. Sifting the dry ingredients makes the batter smooth and with fewer lumps.
- In a different bowl, add the oil, butter, and sugar and beat well, then add the strawberry Jell-O and beat until combined.
- Add in the eggs one at a time and beat until well combined, then add the strawberry puree and vanilla, beat for two minutes.
- Add a quarter of the flour to the batter and beat at low speed. Beat for a few seconds, then add a quarter of the milk and beat on slow speed for a few seconds. Repeat this step until you’ve used up all the flour and milk.
- Pour the batter in cupcake liners, leaving around a quarter of an inch from the top, and bake on the middle shelf of a preheated oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
What flour to use when making strawberry cupcakes?
I prefer to use all-purpose flour in all my baking, and it is what I have used for this cupcake recipe. If you want to a lighter crumb, then use cake flour or a substitute. To make a cake flour substitute, take out two tablespoons from the flour and replace it with two tablespoons of cornstarch.
Can I use frozen strawberries instead of fresh?
Yes! You can thaw the frozen strawberries and make it into a puree then use it in the recipe.
Can I make a loaf cake or a layered cake from strawberry cupcakes batter?
Yes! This cake batter is perfect to use as a loaf cake and is good to use as a layered cake with frosting. Double the recipe to make two 8-inch layered cake and triple the buttercream frosting to cover the cake completely. When frosting a two-layer cake, make sure to make the first layer of frosting thin; it is called a crumb coat layer. Refrigerate the cake for 10 to 15 minutes and then apply the second layer of frosting to get a clean and smooth frosting surface.
Can I use oil only in this recipe?
Yes, but having butter and oil in the batter gives you the best of both worlds, moist cake because of the oil, and more flavor coming from the butter.
How to store the cupcakes?
To thaw frozen cupcakes, place them in the fridge while still in the container and allow them to thaw overnight. Or place it on the kitchen counter and it should thaw within 1 and a half to two hours.
More Amazing Cake Recipes, You Should Try
Strawberry Cupcakes Made with Fresh Strawberries
FOR THE CUPCAKE BATTER
- 1 cup + 6 tablespoon all-purpose flour
- 3 medium eggs or 2 large eggs
- 1 cup of sugar
- ¼ cup soft unsalted butter
- ¼ cup oil
- 1 teaspoon vanilla extract
- ¼ cup strawberry puree how to make it is in the notes below
- 3 tablespoon strawberry Jell-O powder
- 1/2 cup milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
FOR THE BUTTERCREAM FROSTING
- 1/2 cup unsalted and softened butter
- 2 cup sifted confectioners’ sugar
- 1/2 teaspoon vanilla
- 1 to 2 tablespoon cold water or milk
- Pinch of salt
TO MAKE THE STRAWBERRY CUPCAKES
- All the ingredients must be at room temperature for the best results.
- Preheat oven to 325F/162C. Line a 12-cupcake pan with cupcake liners.
- Sift the flour with salt and baking powder. Keep aside.
- In a bowl, add the butter, oil, and sugar. Beat the mixture until well combined for 4 minutes.
- Add the strawberry Jell-O powder and beat for 2 minutes.
- Add the eggs one at a time and beat for 2 minutes after each egg.
- Add the strawberry puree and vanilla and beat for a minute.
- Add a quarter of the flour to the batter and beat on low speed for a few seconds, then add a quarter of the milk and beat on slow speed for few seconds. Repeat this step until you’ve used up all the flour and milk.
- Pour the batter in the cupcake pan. Bake the cupcakes on the middle shelf for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the pan and place them on a cooling rack. Leaving the cupcakes in the baking pan will overcook the cupcakes and make them dry.
- When the cupcakes are cool, frost them with buttercream frosting.
TO MAKE BUTTERCREAM FROSTING
- In a mixing bowl, add in butter and beat on high speed until fluffy for 3 minutes.
- Add in confectioners’ sugar and beat to combine for 3 minutes.
- Add in the vanilla and beat for few seconds until combined.
- Add in water or milk to adjust the constancy and make it thick enough to pipe. Beat for 3 minutes on high speed.
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