Oh my goodness, my lack of posts! My last post was before Thanksgiving and that’s just crazy. Between the holidays and running a company (that isn’t even remotely related to food blogging), life got really crazy. We’ve hired a few additional people at our company to help with the work load, so I’m hoping I can have somewhat of a life back. Translate that as I can post more on the food blog!
You Will Love these Fresh Strawberry Cupcakes
So apologies aside, what better way to get back in the swing of things than with some super delicious and cute Valentine’s Day cupcakes. These little guys are a standard vanilla cupcake with little chunks of strawberries mixed in, topped with a strawberry buttercream frosting. When you bite into these little guys, it isn’t an overwhelming amount of strawberry flavor. It gives the real strawberry chunks and is the perfect balance. They would also be super cute topped with a little slice of strawberry to give a nod to the flavor.
Strawberry Cupcake Ingredients
- unsalted butter
- sugar
- cake flour
- baking powder
- baking soda
- salt
- eggs
- sour cream
- vanilla extract
- milk
- fresh strawberries
- powdered sugar
- strawberry syrup
- strawberry milk
Fresh Strawberry Cupcake Shortcut
One other thing, you could totally shortcut this recipe! If you wanted, you could skip making the vanilla cupcakes from scratch and use a box mix. If you take this route, I would recommend making them according to the box directions and just folding in the strawberries as the last step before putting them in the oven.
How to make this Strawberry Cupcakes Recipe
- Preheat oven to 350°F.
- Line the cupcake pan with liners or spray with nonstick spray – set aside.
- Add 1 stick of butter to a stand mixer (or you can use a bowl with a hand mixer) and whip the butter for about 2 minutes until it is light and fluffy.
- Add the granulated sugar, flour, baking powder, baking soda, and ½ teaspoon salt to the bowl.
- Mix on medium speed until combined.
- One at a time, add the eggs, sour cream, and 1 tablespoon of vanilla to the bowl. Scraping the sides as needed.
- Mix until smooth.
- Add the regular milk and mix briefly on low speed, just until combined.
- Remove the mixture from the mixer and add the strawberries.
- Fold in the strawberries by hand.
- Fill each cupcake liner ⅔ of the way full.
- Bake in the oven for 12-16 minutes. Check to be sure they are done by using a toothpick inserted in the center. If it comes out clean they are done. Allow them to cool completely.
- While your cupcakes are cooling, add 2 sticks of butter to the stand mixer.
- Whisk the butter until it is light and fluffy, about 2-3 minutes.
- Add in the strawberry syrup, strawberry milk, and vanilla extract. Whip for 1 additional minute.
- Slowly add in the powdered sugar ½ cup at a time whipping the mixture fully in between each addition.
- Once all of the powdered sugar has been added, add your pinch of salt and whip the mixture until stiff peaks form.
- Once the stiff peaks form, allow it to mix on medium speed for 1 additional minute.
- Frost your cooled cupcakes with the buttercream frosting and enjoy!
How to serve Strawberry Vanilla Cupcakes
Strawberry vanilla cupcakes are excellent on their own or served with a scoop of ice cream!
How to store Vanilla Strawberry Cupcakes from scratch
Fresh strawberry cupcakes with buttercream frosting should be kept in an airtight container at room temperature. They will be good for up to 2 days when stored like this.
Strawberry Cupcakes Recipe FAQs
One of the biggest things you can do to have moist cupcakes is to prevent overbaking them.
Another thing to keep in mind is that when you incorporate air into the batter, it helps them be moist and fluffy. Don’t be too aggressive with your batter because you’ll collapse those air bubbles.
Fresh strawberries can be in a cake for up to 2 days after baking.
Whether you use oil or butter in cupcakes is up to you and your personal preference. While oil may give a slightly more moist cupcake, butter will give a better flavor.
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Vanilla Strawberry Cupcakes
Ingredients
- 3 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 3/4 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt + 1 pinch
- 2 eggs
- 1/3 cup sour cream
- 2 tbsp vanilla extract
- 4 tbsp regular milk
- 10 medium to large strawberries cut into small pieces
- 3 1/2 cups powdered sugar
- 4 tbsp strawberry syrup
- 2 tbsp strawberry milk
Instructions
- Preheat oven to 350
- Line your pan with cupcake liners, or spray with nonstick spray - set aside
- Add 1 stick of butter to stand mixer (or you can use a bowl with hand mixer) and whip the butter for about 2 minutes until it is light and fluffy.
- Add the granulated sugar, flour, baking powder, baking soda, and 1/2 tsp salt to the bowl.
- Mix on medium speed until combined.
- One at a time, add the eggs, sour cream, and 1 tbsp of vanilla to the bowl. Scraping the sides as needed.
- Mix until smooth.
- Add the regular milk and mix briefly on low speed, just until combined.
- Remove the mixture from the mixer and add the strawberries.
- Fold in the strawberries by hand.
- Fill each cupcake liner 2/3 of the way full.
- Bake in the oven for 12-16 minutes. Check to be sure they are done by using a toothpick inserted in the center. If it comes out clean they are done.
- Allow them to cool completely.
- While your cupcakes are cooling, add 2 sticks of butter to the stand mixer.
- Whisk the butter until it is light and fluffy, about 2-3 minutes.
- Add in the strawberry syrup, strawberry milk, and vanilla extract. Whip for 1 additional minute.
- Slowly add in the powdered sugar 1/2 cup at a time whipping the mixture fully in between each addition.
- Once all of the powdered sugar has been added, add your pinch of salt and whip the mixture until stiff peaks form.
- Once the stiff peaks form, allow it to mix on medium speed for 1 additional minute.
- Frost your cooled cupcakes with the buttercream frosting and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to for cupcakes. I make this for all birthdays or really any time we just want cupcakes 😉 We have a gluten free family member so I make it with 1-1 gluten free flour in place of regular and you can’t even tell. I love how Kara made something that works perfect with substitutions.
So pretty. So delicious.