Can I use frozen strawberries instead of fresh?

You can, but they'll add more moisture to the batter. Make sure to thaw them completely, chop them finely, and pat them very dry with paper towels before adding to the batter. Fresh strawberries will always give you the best texture and flavor.

Why did my strawberries sink to the bottom of the cupcakes?

This usually happens when the strawberry pieces are too large or too wet. Make sure to chop them finely and pat them dry before folding into the batter. You can also try tossing them in a tablespoon of flour before adding them to the batter to help them stay suspended.

Can I make these cupcakes without strawberry extract?

Absolutely! While the extract enhances the strawberry flavor, these cupcakes will still be delicious without it. Consider adding an extra 1/4 cup of finely chopped strawberries to boost the natural flavor, or substitute with additional vanilla extract.

My cream cheese frosting is too soft for piping. What can I do?

Cream cheese frosting can be tricky in warm weather. If your frosting is too soft, refrigerate it for 15-20 minutes before piping. You can also add a bit more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Just remember that adding more sugar will make the frosting sweeter.

Strawberry Cupcakes Recipe

Name: Strawberry Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon strawberry extract; 1/4 cup milk; 1/4 cup vegetable oil; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1 1/2 cups all-purpose flour; 1 cup finely chopped fresh strawberries; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 1 teaspoon strawberry extract; 1/2 teaspoon vanilla extract; 3 1/2 cups powdered sugar; Pink food coloring (optional)

Description

Delicious and moist, these Strawberry Cupcakes are bursting with the flavors of fresh strawberries and topped with a velvety cream cheese frosting. Perfectly sweet and easy to make, they are ideal for any celebration or as a delightful treat for yourself!

Ingredients

Units Scale

For the Cake

1/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 cup finely chopped fresh strawberries

For the Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon strawberry extract
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar
Pink food coloring (optional)

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Instructions

Preheat the oven
Preheat your oven to 350°F (175°C). Line 18 sections of a cupcake pan with cupcake liners and set aside.
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Beat them together until the mixture is light and fluffy.
Incorporate eggs and extracts
Add the eggs one at a time along with the vanilla extract and strawberry extract. Mix until everything is fully combined, scraping down the sides of the bowl as needed.
Add liquids
Add the vegetable oil and milk into the mixture. Stir until the batter is smooth and well-mixed.
Add dry ingredients
Add the baking powder and sea salt, mixing until incorporated. Then, gradually add the flour in 1/2 cup increments, mixing gently until there are no dry patches.
Fold in strawberries
Carefully fold the finely chopped fresh strawberries into the batter until evenly distributed.
Fill cupcake liners
Using a spoon or scoop, fill each cupcake liner 2/3 of the way full with batter.
Bake cupcakes
Place the cupcake pan in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake—if it comes out clean, they are ready. Remove the cupcakes from the oven and let them cool completely before frosting.
Prepare frosting
While the cupcakes cool, make the frosting. In a mixing bowl, beat together the cream cheese and butter until the mixture is smooth and creamy.
Add extracts and sugar
Mix in the strawberry extract and vanilla extract. Then, gradually add the powdered sugar in 1/2 cup increments, beating after each addition until the frosting is smooth and streak-free. Add optional pink food coloring at this step, mixing thoroughly.
Decorate cupcakes
Transfer the frosting into a piping bag fitted with your preferred tip. Pipe the frosting onto the completely cooled cupcakes. Garnish with a fresh strawberry half if desired and serve immediately.

Notes

This recipe makes 18 cupcakes, but you can double or halve it as needed.
The cupcakes can be frozen for later use—refer to freezing tips for the best results. However, they taste best at room temperature.
Store the cupcakes in the refrigerator due to the cream cheese frosting.
You can use gel food coloring for a more vibrant frosting color or try different frostings for variety.
Garnish the cupcakes with fresh strawberries for an extra touch of freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 225kcal
Sugar: 20g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg