Strawberry Cupcakes–From Scratch 草莓杯子蛋糕

What is your favorite ingredient to enjoy in Spring?  Is it corn, asparagus, peas, mangoes, berries, or all of the above?   I think my family’s favorite has to be strawberries!  During spring break, I took the kids to a nearby farm to pick their own strawberries.  It was a fun and yummy afternoon!





We’ve picked 4 big baskets full of strawberries and really enjoyed them.  Besides eating them as is, I also made these delicious strawberry cupcakes, from scratch!




I added fresh strawberries into the cake batter so that they are nice and moist.  Meanwhile, I mixed some fresh strawberry puree into the frosting so that they are slightly sweet and tart.  I also filled these cupcakes with some strawberry preserves in the center.  Be sure to check out the video tutorial on how to do that without any special equipment.  And of course, a slice of fresh strawberry on top as garnish to make it more festive.  These cupcakes are not too sweet but packed with wonderful strawberry flavors.  This frosting is probably one of the easiest one to prepare as well.




These cutie cupcakes were baked in these individual cupcake liners (see link below on where to purchase).  But you can use regular cupcake pan and liners as well.  I’m sure they'll turn out just as delicious!  These strawberry cupcakes will be perfect for your Spring tea party, or just any afternoon tea time since they are so easy to prepare!



What are your Spring favorite food or ingredients to enjoy?  Be sure to let me know in the comment below.  I can’t wait to hear from you!  Thank you for stopping by today.  Until next time, please take care.

Tools used:

Owl Pink Paper Baking Cups (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Baking Sheets (Click here for more information)

Stand Mixer (Click here for more information)

Cooling Racks (Click here for more information)

Strawberry Cupcakes – from Scratch 草莓杯子蛋糕

Ingredients for the cupcakes:
2/3 cup whole fresh strawberries, hulled
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs, room temperature

Ingredients for the strawberry frosting:
1/2 cup fresh strawberries, hulled
1 teaspoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, softened
A pinch of kosher salt
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup strawberry preserves, for fillings
A few fresh strawberries cut into quarters, for garnish

To prepare the cupcakes:

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners; set aside. (Or use individual paper baking cups as shown in the video)

Process strawberries in a small food processor until pureed. Measure out 1/3 cup of puree, that’s all we need for the batter. Save any extra puree for frosting; set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla extract, and 1/3 cup strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed, until light and fluffy. Reduce the speed to medium and add the eggs, one at a time.

With the mixer on low, add half the flour mixture and mix until just combined. Add the milk/strawberry mixture, and mix until just blended. Then, add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just combined.

With an ice cream scoop, divide batter evenly among prepared muffin cups. Bake cupcakes for 22 to 24 minutes, or until a tooth pick inserted into the center of the cake and comes out clean. Cool completely on a wiring rack before frosting the cupcakes.

To prepare the strawberry frosting:
Process the strawberries in a small food processor until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed to low and add the powdered sugar; beat until well incorporated. Add vanilla extract, lemon juice and 1/4 cup strawberry puree and beat until blended.

To Assemble:
With a small paring knife, gently make an 1-inch circle on top to remove a small piece of cake in the center of the cupcake. Spoon 1/2 teaspoon of strawberry preserves in the center and place the small piece of cake back into the space. Give it a gentle press and pipe the strawberry frosting on top.
I used a small star tip with a pastry bag to make floral patter frosting. Garnish with a quarter of fresh strawberry on top and enjoy!