Strawberry cupcakes with sweet and silky strawberry frosting are a true feast. This recipe is very easy and delivers a moist, rich and incredibly delicious treat. These little beauties are topped with creamy frosting and fresh strawberries. Summer on a plate!
Ok, I understand maybe it’s a little too early for fragrant desserts topped with fresh strawberries, but I couldn’t resist!
In my local market, I found a punnet containing the most gorgeous red berries… I had to bring them back home. Seeing these gorgeous strawberries gives me such a summery feel and sparks pure satisfaction. Ohhh summer, I’ve missed you so much already!
Getting back to these strawberry cupcakes… The moment I saw this box of perfectly ripened berries, I knew I’d have a great baking day. On my way home, I was already creating the recipe in my head and tried to combine all the ingredients to achieve the fluffiest, most sumptuous homemade strawberry cupcakes.
Basically, I had the best “baking mediation” in my lovely kitchen, creating some serious summer vibes. Try to make strawberry cupkaces recipe and I promise you, you won’t regret it.
Tips for the Perfect Strawberry Cupcakes
This fresh strawberry cupcakes recipe is very easy to make and to be honest, everyone will succeed. However, as always, you need to nail the basics. Here’s my list of top tips to bake the perfect cupcakes.
- Use the best fresh strawberries you can find. They are the heroes of this recipe, so ensure the berries are full of flavour and beautifully fragrant.
- Use room temperature ingredients (butter and eggs). Remove your ingredients from the fridge at least an hour before baking. This will help you achieve a fluffy sponge texture.
- These strawberry cupcakes are special due to the ground almonds in the dough. This ingredient creates a rich and moist sponge and also gives a wonderful nutty aroma.
- Dust the strawberries with the flour mixture before adding them into the batter. This way, the berries won’t sink and you’ll have good distribution across your cupcakes.
- Cream stabiliser – I really recommend using this ingredient for your frosting. It’ll help you to create the perfect finish and the cupcakes will keep their form for a long time.
If you’re a fan of strawberries, try out these recipes too:
180g unsalted room temperature butter
100g caster sugar
1 lemon (juice and zest)
2 teaspoon vanilla sugar
2 large eggs
180g self raising flour
50g ground almonds
1/2 teaspoon salt
200g chopped strawberries
1 tablespoon milk
6 big strawberries
200ml double cream
1 tablespoon cream stabiliser
200g cream cheese
2 tablespoons icing sugar
Prepare the cupcakes:
- Heat the oven to 180 degrees and line a 12 hole cupcake tin with paper cases.
- Beat the butter with caster sugar in a large bowl using an electric mixer for a couple of minutes, until you have a pale and smooth mix.
- Add in the eggs, vanilla sugar and lemon zest and whisk until combined and smooth.
- In a separate small bowl, sift the flour, almond flour and salt.
- Cut the strawberries into small pieces and add 3 tablespoons of your flour mixture to them. Mix everything until the berries are fully coated.
- Add the remaining dry ingredients into the wet ingredients and stir until combined.
- Add the strawberries, lemon juice and milk. Mix everything.
- Spoon the batter into your prepared cupcake cases.
- Bake them in the oven for 25-30 minutes.
- Let the cupcakes cool down completely.
Prepare the frosting:
- Finely chop the strawberries.
- Gently whisk the double cream. Add the cream stabiliser after the cream gets firmer.
- Add the cream cheese and icing sugar.
- Whisk everything together until your frosting is firm.
- Gently fold in the strawberries and mix everything.
Arrange the cupcakes:
- Add the frosting into a piping bag with a star nozzle.
- Pipe the frosting on top of the cooled cupcakes.
- Leave them in the fridge for 30 minutes before eating.