My Strawberry Cupcakes: moist, fruity, with creamy frosting!
Ingredients
Here’s what I use to make these Strawberry Cupcakes, clear and simple. This list is my guide for 24 cupcakes of pure delight, with easy-to-find items. Let’s get baking!
For the Strawberry Cupcakes:
- 1 ½ cups chopped fresh strawberries
- 1 ¾ cups granulated sugar, divided
- 1 Tbsp. lemon juice
- 3 cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup unsalted butter, room temperature
- 1 tsp. lemon zest
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
- ½ cup whole buttermilk, room temperature
- Fresh strawberries, to garnish
For the Strawberry Cream Cheese Frosting:
- 1 (8-oz.) package cream cheese, cubed and softened
- ½ cup unsalted butter, cubed and softened
- 5 cups powdered sugar
- ¼ cup strawberry preserves
- 1 tsp. vanilla extract
- 1 to 2 drops red or pink food coloring (optional)
These amounts yield 24 perfect cupcakes—fruity and creamy. The 1 ½ cups strawberries and 3 cups flour are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for fewer—adapts effortlessly. This is my key to cupcake magic!
Instructions
I start by preheating the oven to 350°F—lining two 12-cup pans with paper liners gets me ready. In a medium bowl, I mash ¾ cup chopped strawberries with ¼ cup sugar and 1 Tbsp. lemon juice—fold in the rest of the 1 ½ cups berries, my fruity mix is set. It’s quick—I’m excited to begin.
In another bowl, I whisk 3 cups cake flour, 2 tsp. baking powder, ½ tsp. baking soda, and ½ tsp. salt—my dry base is ready. In a stand mixer with the paddle, I beat 1 cup butter, 1 tsp. lemon zest, and 1 ½ cups sugar—3-4 minutes until fluffy, my batter glows. I add 3 eggs one at a time—beat in 2 tsp. vanilla, the strawberry mix, and a drop of food coloring, my flavor builds.
On low speed, I add the flour mix in three parts—alternate with ½ cup buttermilk in two, my batter smooths out. I scoop ⅓ cup batter into each liner—bake 20-22 minutes until golden, my cupcakes rise. I cool them 5 minutes in the pans—then rack them for 1 hour, my cakes are perfect.
For the frosting, I beat an 8-oz. pack of cream cheese—add ½ cup butter, 5 cups powdered sugar, ¼ cup preserves, 1 tsp. vanilla, and a drop of coloring, my icing fluffs up. I pipe it onto the cooled cupcakes—top with halved strawberries, each one’s a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!