Strawberry Cupcakes with moist and fluffy crumbs. Enjoy tiny pieces of fresh strawberries that adds more flavor and great texture. Making these cupcakes hardly takes time.
Keyword Strawberry Cupcakes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Muna Kenny
FOR THE CUPCAKE BATTER
1cup+ 6 tablespoon all-purpose flour
3medium eggs or 2 large eggs
¼cupsoft unsalted butter
¼cupstrawberry pureehow to make it is in the notes below
3tablespoonstrawberry Jell-O powder
FOR THE BUTTERCREAM FROSTING
1/2cupunsalted and softened butter
2cupsifted confectioners’ sugar
1 to 2tablespooncold water or milk
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.
Strawberry puree: To make strawberry puree, mash the strawberry with a masher or a fork until smooth with little chunks. Make-ahead tips:- You can make the cupcakes a day ahead. After the cupcakes cool, store in an airtight container and leave at room temperature to frost the next day.- To refrigerate the buttercream frosting, pour in a plastic container that has an airtight lid. Refrigerate it for up to 1 week.- To freeze the buttercream frosting, pour the frosting in a freezer-friendly container with an airtight lid. Place a parchment paper over the top of the frosting to prevent crystals from forming. Freeze for up to 3 months. To thaw, place the container on the kitchen counter for an hour or maybe more depending on how cold or hot your kitchen is. Pour the thawed frosting in a mixing bowl and beat for few minutes until you get a fluffy texture. You will need a stand mixer or a hand mixer for this step.- You can replace milk with buttermilk in the cupcake batter, but it’s better not to use skim or low-fat milk for this recipe.- Please read the (Tips to make super-duper Strawberry cupcakes) in the post above to make fail-proof cupcakes.