Fresh Strawberry Cupcakes
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I absolutely adore these Fresh Strawberry Cupcakes! They’re my go-to when I want something sweet and uplifting, especially during those long days when you need a little pick-me-up. What makes these cupcakes truly special is how the fresh strawberries are folded right into the batter, giving each bite a burst of fruity goodness. The tender white cake is perfectly complemented by a luscious strawberry buttercream frosting that’s as light and fluffy as a cloud. They’re pretty easy to whip up—just about 10 minutes of prep and then they bake for around 30 minutes. They’re perfect for any occasion, from a summer picnic to a sweet treat after a busy week. I always love topping them with extra fresh strawberries to make them look as delicious as they taste. These cupcakes really capture the essence of spring in every bite!
Why You’ll Love Strawberry Cupcakes
- Fresh Strawberry Goodness: The cupcakes are bursting with real strawberry flavor, thanks to the finely chopped berries folded into the batter.
- Light and Fluffy Texture: The cake is incredibly moist and tender, providing a melt-in-your-mouth experience that’s hard to resist.
- Delicious Strawberry Buttercream: The frosting is a creamy, sweet strawberry dream that perfectly complements the cupcakes.
- Simple to Make: With just 10 minutes of prep and a quick bake, these cupcakes are perfect for a fast, impressive dessert.
- Perfect for Any Occasion: Whether it’s a casual get-together or a special celebration, these cupcakes add a touch of homemade charm to any event.
Ingredients Needed To Make Strawberry Cupcakes
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gluten-free flour
- Sugar
- Butter
- Yogurt
- Milk
- Baking powder
- Baking soda
- Salt
- Eggs
- Vanilla extract
- Strawberry extract
- Fresh strawberries
- Confectioners’ sugar
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with 12 cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, and strawberry extract, mixing until combined.
- Mix in the dairy-free yogurt and milk until well blended.
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
For the Strawberry Buttercream Frosting
- In a bowl, beat together the dairy-free butter, confectioners’ sugar, strawberry extract, and dairy-free milk until light and fluffy.
- Frost the cooled cupcakes with the strawberry buttercream and garnish with fresh strawberries if desired. Enjoy!
Commonly Asked Questions
How do I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes, but I recommend freezing them without the frosting. First, you’ll want to flash-freeze them on a baking sheet lined with parchment paper. Once they’re frozen, transfer the cupcakes to a freezer bag for up to 3 months. When you’re ready to eat them, let them thaw in the fridge overnight and let them sit out at room temperature while you make the frosting.
How can I make the frosting more or less sweet?
To adjust the sweetness of the frosting, simply add more or less confectioners’ sugar to taste. If the frosting is too sweet, you can also mix in a pinch of salt to balance the flavors.
Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes a day or two in advance. Just be sure to store them properly to keep them fresh. Frost them closer to the time you plan to serve them to prevent the frosting from getting too soft or melting.
Fresh Strawberry Cupcakes
Equipment
- 12 tin cupcake pan
- Cupcake liners
Ingredients
Strawberry Cupcakes
- 1 ½ cups Gluten Free 1.1 flour
- ¾ cup sugar
- ½ cup butter, room temperature
- 5.3 oz yogurt, unsweetened
- ⅓ cup milk
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 cup strawberries, finely chopped
Strawberry Buttercream Frosting
- 1 cup butter, room temperature
- 4 ½ cups confectioners' sugar
- 1 tsp strawberry extract
- 1 tbsp milk
Instructions
Strawberry Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with 12 liners.
- Add the butter and sugar to a mixing bowl and mix on high for 5 minutes until the mixture is light and fluffy.
- Add in the wet ingredients and mix until combined.
- Add the dry ingredients and mix until just combined.
- Fold in the fresh strawberries.
- Divide the batter between the cupcake pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Strawberry Buttercream Frosting
- Add all of the ingredients to a bowl and mix on high until light and fluffy.
- Pipe your frosting onto your cupcakes.
- Garnish with fresh strawberries if desired.
- Enjoy!
Nutrition
I hope you enjoy these Strawberry Cupcakes as much as I do! They’re a real crowd-pleaser with their light, fluffy texture and burst of fresh strawberry flavor. Whether you’re making them for a special occasion or just because, they’re always a hit. Plus, they’re super easy to whip up, so you can satisfy your sweet tooth without any fuss.
