Best Strawberry Cupcakes Recipe

Best Strawberry Cupcakes Recipe :- Fresh berries sprinkled in these lovely pink strawberry cupcakes are covered with a strawberry cream cheese frosting fit enough for spoonful consumption. Among boxed birthday cake mixes, strawberry flavor is always a favorite; unfortunately, there typically isn’t a berry on view.

Best Strawberry Cupcakes Recipe

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With actual, luscious berries blended straight into the batter, these cupcakes enhance the childhood pleasure. A few drops of food coloring assist get that pink hue, so making this ideal fruit treat for Mother’s Day or even a fun birthday.

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Ingredients:

• 1 1/2 c.
• chopped fresh strawberries
• 1 3/4 c.
• granulated sugar, divided
• 1 Tbsp.
• lemon juice
• 3 c.
• cake flour
• 2 tsp.
• baking powder
• 1/2 tsp.
• baking soda
• 1/2 tsp.
• kosher salt
• 1 c.
• 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)
• 1/2 c.
• whole buttermilk, room temperature
• Fresh strawberries, to garnish

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Instructions:

Preheat the oven to 350°F for the strawberry cupcakes. Line two 12-cup cupcake trays with paper liners. In a medium basin, combine 1/4 cup of sugar, lemon juice, and 3/4 cup of the chopped strawberries.

Use a potato processor or a fork to gently mash the berries until they are nearly smooth. Incorporate the remaining minced berries. Whisk the cake flour, baking powder, baking soda, and salt in an additional medium-sized receptacle.

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For 3 to 4 minutes, beat the butter, lemon zest, and the remaining 1 1/2 cups of sugar in a stand mixer equipped with the paddle attachment at medium speed until the mixture is light and frothy. Scrape the bowl’s bottom and sides.

Reduce the speed to low and add the flour mixture in three equal parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bowl’s bottom and sides.

Drop a level, 1/3 cup portion of batter into each lined muffin cup using a 2 1/4-inch wide scoop. Bake the cupcakes for 20 to 22 minutes, or until the tops are golden and a wooden pick inserted into the center of a cupcake comes out clear.

For the strawberry cream cheese frosting, beat the cream cheese at medium speed in the basin of a stand mixer equipped with a paddle attachment until it is smooth. Add the butter and continue to beat until the mixture is smooth and creamy.

Gradually incorporate confectioner’s sugar into the mixture by decreasing the speed to low. Add the vanilla, strawberry preserves, and food coloring, if desired. Increase the speed to medium-high and continue to beat until the mixture is frothy, which should take approximately one minute.

Nutrition:

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 100mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 3g

Tips:

Strawberries: For optimal flavor, be sure to use mature, fresh strawberries. Additionally, the strawberry flavor can be improved by incorporating a small amount of strawberry extract into the frosting and mixture.

Ingredients at Room Temperature: Ensure that the butter, eggs, and milk are at room temperature. This facilitates a more uniform mixing of the batter, which leads to a superior texture.

Avoid Overmixing: The cupcakes may become dense if the batter is overmixed. Combine the ingredients until they are barely combined. Strawberry Puree: To achieve a smoother texture in the icing, it is possible to strain the strawberry puree to remove seeds.

Cupcake Storage: The cupcakes should be stored in an airtight container at ambient temperature for a maximum of two days or in the refrigerator for a maximum of five days. If they are refrigerated, allow them to reach room temperature before serving.