Strawberry Cupcakes | Cookies and Cups

Why You’ll Love This Strawberry Cupcakes Recipe

My favourite strawberry cupcakes are constituted of gentle, fluffy vanilla cake bursting with contemporary strawberries. I like these cupcakes topped with “fancy” swirls of Swiss meringue buttercream infused with strawberry puree. Each chunk tastes like a strawberry shortcake! These cupcakes are:

• The softest cupcakes. This recipe makes the softest vanilla cupcakes ever, choc stuffed with juicy strawberry chunks. A handful of substances make all of the distinction of their unbeatable fluffy, moist texture. I’ll stroll you thru them under!
• Made with contemporary strawberries. These cupcakes are brimming with actual strawberries from the within out, proper all the way down to the creamy strawberry Swiss meringue buttercream. They’re the proper summer season dessert to make when berries are ripe for the selecting.
• Simpler than you assume. Sure, it’s potential to make bakery-worthy cupcakes at dwelling. You don’t should be a professional to do it, both. These strawberry cupcakes will blow you away with how straightforward they’re to make from scratch.

What You’ll Want

These strawberry cupcakes aren’t sophisticated, however they do name for a couple of vital substances to make them tremendous moist and really, very tender. I’ve included my notes right here. Scroll all the way down to the recipe card for a printable substances listing and recipe particulars.

• Flour – The vanilla cake base for these strawberry cupcakes makes use of a mixture of all-purpose flour and cake flour. Cake flour is the important thing to an additional gentle crumb in recipes for vanilla cake. In the event you don’t have cake flour, you should utilize solely all-purpose, or you can also make a selfmade cake flour substitute.
• Leavening – Baking powder and salt. Be sure to’re utilizing baking powder and never baking soda, which isn’t the identical factor.
• Butter – You’ll want room-temperature butter for the cupcakes in addition to the buttercream frosting. I like to make use of unsalted butter in baking, however salted works, too. Simply skip any added salt in that case.
• Sugar – Common granulated sugar works finest right here.
• Eggs – You’ll want complete eggs plus one egg white. Including an egg white is the key to creating bakery-style vanilla cupcakes.
• Milk – This may be complete milk, 2% milk, or 1%.
• Strawberries – I fill my batter with contemporary strawberries after they’re in season. You don’t should be too treasured about the way you chop the berries, coarsely chopped is okay. See under for extra choices.

For the Frosting

• Strawberries – Just like the cupcake batter, you need the strawberries in your frosting rinsed, hulled, and chopped. This time you’ll mix them right into a puree.
• Egg Whites – The important thing ingredient for the meringue in Swiss meringue buttercream.
• Sugar – You’ll use granulated sugar because it’s going to be dissolved into the egg whites.
• Butter – Lower your room-temperature butter into cubes about one tablespoon in dimension.

The way to Make Strawberry Cupcakes

One factor I’ve discovered is that almost all cupcakes (or any cake, for that matter) are inclined to end up nice as long as the substances get measured appropriately, and the batter doesn’t get overmixed. Go straightforward when mixing in order that the flour is simply mixed, and your cupcakes will stand up tender and fluffy each time.

The brief step-by-step under will get you off on the correct foot. Take a look at my suggestions additional on, and scroll to the recipe card for printable recipe directions.

The Greatest Strawberry Frosting

I frost these cupcakes with a strawberry model of my Swiss meringue buttercream recipe. In the event you’ve by no means made meringue frosting earlier than, that submit has a lot of useful suggestions and particulars. That is the BEST frosting that’s mild, fluffy, and stuffed with candy strawberry puree. Right here’s easy methods to make it:

• Puree the strawberries. Earlier than you start, mix the strawberries right into a puree utilizing your blender or meals processor.

Useful Suggestions

• Measure the substances appropriately. I can’t suggest a kitchen scale sufficient in terms of baking. It’s the easiest way to precisely measure substances. Nonetheless, if you happen to’re with no scale, your subsequent finest guess is to make use of the “spoon and sweep” methodology when measuring out substances like flour. Spoon the flour into your measuring cup, after which stage it off. This avoids over-measuring, which occurs whenever you scoop the flour straight from the bag.
• Don’t overmix. I repeat: Don’t overmix the batter! In the event you’ve ever had a batch of cupcakes that got here out of the oven trying dense and flat, the batter was doubtless overworked. Observe the recipe intently and solely combine till the dry substances are simply barely mixed. The much less you deal with the batter, the higher, particularly with a fragile cake recipe, like these strawberry cupcakes!
• Attempt to not overfill the pan. Solely fill the cupcake liners between ½-¾ of the way in which full in order that the batter doesn’t spill over because the cupcakes bake.
• Use a double boiler. You may DIY a double boiler by inserting a heatproof bowl over a pot of simmering water. Ensure that the underside of the bowl doesn’t contact the floor of the water.
• Don’t overheat the meringue. Heat the sugar and egg whites slowly. When it’s prepared, the combination shall be heat (not sizzling), and it ought to really feel easy whenever you rub it between two fingers.
• Retailer the frosting. The strawberry Swiss meringue frosting can keep hermetic at room temperature if you happen to’re utilizing it on the identical day it’s made. In any other case, you’ll be able to put together the frosting as much as 3 days forward and hold it lined within the fridge.
• Make a sheet cake as a substitute. You may bake this strawberry cake batter in a 9×13” pan. Regulate the cake and check it for doneness, because the baking time shall be totally different. Additionally, take a look at my strawberry sheet cake recipe made with strawberry jam.
• Embellish these cupcakes. Be as artistic as you want! I prime my cupcakes with contemporary strawberry halves. They’d even be excellent with sprinkles, or with a drizzle of strawberry syrup. 

The way to Retailer

• To Retailer. Strawberry cupcakes will hold for 1-2 days at room temperature. After that, I’d suggest shifting them to the fridge. Cowl the cupcakes with plastic wrap or retailer them in an hermetic container.
• Freeze. The easiest way to freeze these cupcakes is earlier than they’re frosted. Let the baked cupcakes cool to room temperature after which retailer them hermetic. Maintain them frozen for as much as 3 months, and thaw them at room temperature.