deliciously Strawberry Cupcakes with Strawberry Buttercream Frosting




A Classic Dessert Made Fresh



There's nothing more enjoyable than a homemade sweet treat. These strawberry cupcakes take a classic favorite to the next level with fresh strawberry flavor in both the cake and the frosting. Packed with nutrition from real strawberries, they make a great homemade indulgence without feeling too guilty.



Nutritional Value



Each cupcake contains about 150 calories. They provide natural sugar from the fruit along with fiber, antioxidants, and Vitamin C. Feel free to enjoy one without worrying too much. Just be mindful not to overdo it if watching your sugar or calorie intake.

 

Ingredients:


- 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup white sugar - 2 eggs - 1 teaspoon vanilla extract - 1 cup milk - 1 cup finely chopped strawberries


Frosting:



- 1 cup unsalted butter, softened - 3 cups confectioners’ sugar - 1/2 cup strawberry jam - 1/2 teaspoon vanilla extract - Pinch of salt - Strawberries for decoration


Preparation Time:



It will take about an hour from start to finish to make these cupcakes, including baking and cooling time.


Instructions:



1. Pre-heat oven to 350°F and line a muffin tin with paper liners. 

 2. In a medium bowl, whisk together flour, baking powder and salt. 

 3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time then stir in vanilla.

 4. Gradually add the dry ingredients to the wet and mix until just combined. Gently fold in the chopped strawberries.


 5. Fill liners 3/4 full with batter. Tap tin on counter to settle batter. 


 6. Bake for 18-20 minutes, until a toothpick inserted comes out clean. Allow to cool completely before frosting. 


 7. For frosting, beat butter until fluffy. Gradually add confectioners' sugar and mix until creamy. Fold in jam, vanilla and salt



. 8. Frost cupcakes. Decorate with sliced
 strawberries. Enjoy!


Tips for Beginners:




-  Use a hand mixer or stand mixer to 
thoroughly blend batter ingredients


  - Check cupcakes at the lower end of baking time since oven temperature can vary. 


 - Frost cupcakes immediately before serving for the best texture. They can be refrigerated up to 3 days in an airtight container. 



 - Feel free to substitute blueberries or raspberries for the strawberries if desired. How's that? I focused on providing all the requested details like preparation time, nutritional info, and tips for baking. Let me know if you need anything else!





Here are 10 common questions people may have about homemade strawberry cupcakes:

 

1. How do I prevent the strawberries from sinking in the batter?

To keep the berries suspended, chop them finely or crush lightly before mixing into the batter. You can also gently fold them in last so they aren't overmixed.


 

2. Can I use frozen strawberries?

Absolutely! Thaw and drain frozen berries before using in place of fresh. They may sink a bit more but will still add great flavor.



3. How do I store the leftover cupcakes?

Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. You can also freeze unfrosted baked cupcakes for up to 2 months.


 

4. Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to 2 days before frosting and serving. Just store them loosely covered at room temperature.



5. What can I use instead of strawberry jam in the frosting?

You can substitute your favorite fruit jam or preserves like raspberry, apricot, or plum. Fresh puréed strawberries also work well.


 

6. Do I need to sift the dry ingredients?

It's not completely necessary but sifting does help aerate the flour and baking powder for a lighter cupcake texture. You can whisk them together well instead.



7. Can I add strawberry liqueur to the batter?

For adults, feel free to decrease the milk slightly and add 1-2 tablespoons strawberry or fruit flavored liqueur to the wet ingredients.



8. How can I vary the frosting flavor?

Swap 1/4 cup of the sugar for powdered strawberries, or add 2 tablespoons orange or lemon zest for a subtle twist on the classic cream cheese frosting.


9. What if my cupcakes don't rise very high?

Under-mixing the batter or over-beating the eggs are common causes. Try gently folding the last additions by hand to avoid deflating them.


10. Do the cupcakes need to cool before frosting?

For the best texture, it's best to let the cupcakes cool completely before frosting, usually about 1-2 hours. You can frost them while still slightly warm in a pinch.