Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Strawberry cupcakes are a sweet, fruity delight that bring a burst of summer flavors to your table. With their soft texture and rich strawberry frosting, these cupcakes are perfect for parties, celebrations, or a cozy afternoon treat. Let’s dive into this delightful recipe that will impress your friends and family!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 cup fresh strawberries, pureed
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup buttermilk
– 1 teaspoon vanilla extract
– For frosting: 1 cup butter, softened; 4 cups powdered sugar; ½ cup strawberry puree
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is 20 minutes, and cooking time is 20 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately 240 calories, 10g fat, 36g carbohydrates, and 2g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the strawberry puree and vanilla extract.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined; do not overmix.
8. Fill each cupcake liner about 2/3 full with batter.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Allow the cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut oil instead of butter for a dairy-free option.
Serving and Pairings
These strawberry cupcakes pair beautifully with a glass of milk or a cup of tea. For an extra treat, serve them with a scoop of vanilla ice cream.
Storage and Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. For longer storage, freeze the cupcakes without frosting for up to 3 months.
Cooking Mistakes
- Not measuring ingredients accurately can affect texture.
- Overmixing the batter can lead to dense cupcakes.
- Skipping the cooling time can cause frosting to melt.
- Using stale baking powder or soda can prevent proper rising.
- Not preheating the oven can result in uneven baking.
Helpful Tips
- Use fresh strawberries for the best flavor.
- Let the cupcakes cool completely before frosting.
- For extra sweetness, add sprinkles on top.
- Experiment with different fruit purees for unique flavors.
FAQs
Can I use frozen strawberries for the cupcakes?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before pureeing to avoid excess moisture in the batter.
How can I make the frosting fluffier?
To achieve a fluffier frosting, beat the butter longer before adding the powdered sugar and ensure that the butter is at room temperature.
What can I do if my cupcakes sink in the middle?
If cupcakes sink, it may be due to underbaking or overmixing the batter. Ensure your oven is calibrated and follow the baking time closely.
How do I know when the cupcakes are done?
Cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container until ready to frost and serve.
Conclusion
In conclusion, strawberry cupcakes are a delightful treat that brings joy to any occasion. Their moist texture and sweet strawberry flavor make them irresistible. Whether for a celebration or a simple dessert, these cupcakes are sure to impress and satisfy your sweet tooth. Enjoy baking and sharing these delightful creations with friends and family!
Strawberry Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup fresh strawberries pureed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- For frosting: 1 cup butter softened; 4 cups powdered sugar; ½ cup strawberry puree
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the strawberry puree and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined; do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
