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Fresh Strawberry Cupcakes with Creamy Frosting

Fresh Strawberry Cupcakes with Creamy Frosting
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Fresh Strawberry Cupcakes with Creamy Frosting are moist, tender cupcakes bursting with the natural sweetness of fresh strawberries. Topped with a smooth and luscious cream cheese or butter frosting, these cupcakes offer a perfect balance of fruity flavor and creamy texture, ideal for any occasion from casual treats to celebrations.

Ingredients

Scale

For the Cupcakes

  • 1 cup fresh strawberries, washed, hulled, and finely diced
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, room temperature

For the Creamy Frosting

  • 4 oz cream cheese or butter, cold
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Optional Garnishes

  • Fresh strawberry slices
  • Sprinkles

Instructions

  1. Prep Your Ingredients: Wash, hull, and finely dice the fresh strawberries. Gather all ingredients and ensure that the butter and eggs are at room temperature for smooth mixing.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This forms the base for the cupcake’s light and tender crumb.
  3. Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar until light, fluffy, and pale in color, which aerates the batter for better rise.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract to infuse warmth and depth of flavor.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture alternately with the milk, starting and ending with the flour. Mix gently until just combined to maintain a tender texture.
  6. Fold in the Fresh Strawberries: Carefully fold the diced strawberries into the batter to evenly distribute them while keeping the batter light.
  7. Bake the Cupcakes: Divide the batter evenly into lined cupcake tins. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Prepare the Creamy Frosting: While cupcakes cool, whip together the cold cream cheese or butter with powdered sugar and vanilla extract until smooth and fluffy.
  9. Frost and Garnish: Once cupcakes are completely cooled, frost generously with the creamy frosting. Garnish with fresh strawberry slices or sprinkles for an extra-special touch.

Notes

  • Use cold cream cheese or butter for frosting to achieve the perfect, spreadable texture.
  • Do not overmix the batter to keep cupcakes tender and fluffy.
  • Pat diced strawberries dry to avoid excess moisture in the batter.
  • Fresh strawberries yield the best natural flavor and color; frozen can be used if properly thawed and drained.
  • Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.

Nutrition

Keywords: strawberry cupcakes, creamy frosting, fresh strawberries, moist cupcakes, dessert, party treats, homemade cupcakes

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