Fresh Strawberry Cupcakes for a Wholesome Treat
Delightful cupcakes that embrace the natural sweetness of strawberries, perfect for any occasion.
Equipment
- Mixing Bowl
- Cupcake Pan
- Electric Mixer
- Piping Bag
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Sifted
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cups Unsalted butter Softened
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- 0.5 cups Whole milk Room temperature
- 1 cup Fresh strawberries Finely chopped
Frosting Ingredients
- 2 cups Powdered sugar
- 0.25 cups Unsalted butter Softened for frosting
- 2 tablespoons Milk For frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your cupcake pan by lining it with cupcake liners.
- In a mixing bowl, combine flour, baking powder, and salt. Whisk until well blended.
- Cream together butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in milk until just combined.
- Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
- Gently fold in chopped strawberries.
- Divide batter among cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat together butter and powdered sugar until creamy.
- Add milk gradually until frosting reaches a spreadable consistency.
- Frost cooled cupcakes and garnish with fresh strawberry slices.
- Serve immediately or store in an airtight container.
Notes
Store leftovers in an airtight container for up to three days.