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–+ servings
Strawberry Cupcakes

Soft and Dreamy Strawberry Cupcakes You'll Want to Devour

Indulge in these irresistible Strawberry Cupcakes, bursting with natural sweetness and a fluffy texture.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Fresh Strawberries Use ripe strawberries for best flavor.
  • 1 cup Granulated Sugar Sift before using.
  • 1 tbsp Lemon Juice Enhances strawberry flavor.
  • 1 cup Cake Flour Or all-purpose flour if necessary.
  • 1 tbsp Baking Powder Ensure freshness.
  • 1 tsp Baking Soda Ensure freshness.
  • 1/4 tsp Salt Use fine salt.
  • 1/2 cup Unsalted Butter Softened at room temperature.
  • 3 large Egg Whites Room temperature is best.
  • 1 tsp Vanilla Extract Opt for pure vanilla.
  • 1 cup Buttermilk Or homemade with milk and lemon juice.
For the Frosting
  • 8 oz Cream Cheese Cold for smooth frosting.
  • 2 cups Powdered Sugar Sift before adding.
  • 1/2 cup Freeze-Dried Strawberries Finely ground for incorporation.

Equipment

  • Electric mixer
  • Cupcake Pan
  • medium saucepan
  • Mixing bowls
  • Cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Prepare the jam by combining quartered strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 15–17 minutes until thickened.
  2. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  3. In a mixing bowl, sift together cake flour, baking powder, baking soda, and salt.
  4. Cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  5. Add egg whites and vanilla extract, mixing until smooth. Alternate adding the flour mixture and buttermilk, starting and ending with flour.
  6. Fill cupcake liners 2/3 full with batter and bake for 16–18 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.
  7. Beat the softened butter until pale and creamy, then add cream cheese and mix until smooth. Gradually add powdered sugar and fold in freeze-dried strawberries.
  8. Once cupcakes are cool, core them and fill with cooled strawberry jam. Pipe frosting on top and garnish with fresh strawberries.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze for longer storage.

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