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To make these fresh strawberry cupcakes, you need simple ingredients. Here’s what you’ll gather: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - ½ cup buttermilk (or milk with 1/2 teaspoon vinegar) - 1 cup fresh strawberries, pureed - ½ cup fresh strawberries, diced for filling - 1 teaspoon lemon juice These items form the base of your cupcakes. The fresh strawberries give a delightful flavor and color. The frosting is key to making these cupcakes shine. For the strawberry buttercream, you will need: - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons heavy cream (or milk) - 1 teaspoon vanilla extract - 1 cup fresh strawberries, pureed This frosting is creamy and sweet. The pureed strawberries blend well, adding a fresh taste. You can personalize your cupcakes with fun add-ins. Consider these options: - Chocolate chips - Chopped nuts - Sprinkles - Fresh mint leaves for garnish These extras can add texture and flavor. Try adding a fresh strawberry on top for a pretty finish! If you want the full recipe, check out the complete guide. To make fresh strawberry cupcakes, start by gathering your ingredients. You need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - ½ cup buttermilk (or milk with 1/2 teaspoon vinegar) - 1 cup fresh strawberries, pureed - ½ cup fresh strawberries, diced for filling - 1 teaspoon lemon juice Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners. In a bowl, whisk the flour, baking powder, baking soda, and salt. Set this aside for later. In a large mixing bowl, cream the softened butter and granulated sugar together. Mix until it feels light and fluffy. Add in the eggs, one at a time. Make sure to mix well after each egg. Then, stir in the vanilla extract. Now it’s time to combine the dry and wet ingredients. Alternate adding the flour mixture and buttermilk. Start and end with the flour. Mix until just combined. Then, fold in the pureed strawberries and lemon juice. This makes a smooth batter. Fill each cupcake liner about two-thirds full with the batter. Add a spoonful of diced strawberries in the center of each cupcake. Gently cover it with more batter. Place the cupcake pan in the preheated oven. Bake for 18-20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack. Allow them to cool completely before frosting. For the strawberry buttercream frosting, gather these ingredients: - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons heavy cream (or milk) - 1 teaspoon vanilla extract - 1 cup fresh strawberries, pureed In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar. Alternate this with the heavy cream and pureed strawberries. Mix until you reach your desired frosting texture. Once the cupcakes are cool, it’s time to frost them. Use a piping bag or a knife to generously apply the strawberry buttercream. Enjoy your fresh strawberry cupcakes! For full details, check the Full Recipe. To keep your cupcakes moist, use fresh strawberries. Here’s how: - Puree strawberries: Blend fresh strawberries until smooth. This adds flavor and moisture. - Use buttermilk: This not only makes the cupcakes fluffy but also keeps them moist. - Don’t overmix: Mix just until combined. Overmixing can make them dry. - Check doneness: Insert a toothpick. If it comes out clean, they are done. The right frosting makes your cupcakes shine. Follow these tips: - Use soft butter: Start with room-temperature butter. This helps it blend well. - Add sugar gradually: Mix in powdered sugar slowly. This keeps the frosting smooth. - Adjust with cream: If frosting is too thick, add a little heavy cream. - Use pureed strawberries: This adds flavor and a beautiful color. Baking mistakes can ruin your cupcakes. Here’s what to avoid: - Skipping the preheat: Always preheat your oven for even baking. - Not measuring ingredients: Use measuring cups for accuracy. This ensures perfect texture. - Filling liners too full: Fill cupcake liners only two-thirds full. This prevents overflow. - Ignoring cooling time: Let cupcakes cool completely before frosting. Frosting on warm cupcakes can melt. For more details, check out the Full Recipe. {{image_2}} You can easily make gluten-free fresh strawberry cupcakes. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the taste and texture tasty. Always check that your baking powder is gluten-free. I love using a blend that includes almond flour or coconut flour. These add a nice flavor and moisture. Dairy-free fresh strawberry cupcakes are also simple to make. For the butter, use coconut oil or a dairy-free butter. Substitute buttermilk with almond milk or soy milk. You can add a splash of lemon juice to mimic the tang of buttermilk. This keeps the cupcakes moist and fluffy while staying dairy-free. To change the flavor of your cupcakes, try adding citrus. Lemon or orange zest can brighten the taste. A teaspoon of zest mixes well into the batter. You can also add other fruits like blueberries or raspberries. Mix them in with the pureed strawberries for a fun twist. Each bite will be a burst of flavor! For more tips and variations, check out the Full Recipe for Fresh Strawberry Cupcakes. To keep your fresh strawberry cupcakes tasty, store them in an airtight container. This helps keep them moist. Place a piece of parchment paper between the cupcakes and the lid. This will prevent them from sticking. Keep the container in a cool, dry place. If it's warm, a fridge is best. You can freeze these cupcakes for later. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. This keeps them safe from freezer burn. When ready to eat, thaw them in the fridge overnight. Homemade strawberry cupcakes can last about 3 days at room temperature. If stored in the fridge, they last up to a week. Freezing extends their life to about 3 months. Always check for signs of spoilage before enjoying. For the full recipe, you can check out the details above. To make fresh strawberry cupcakes, gather your ingredients. You will need flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, buttermilk, and, of course, fresh strawberries. Start by whisking the dry ingredients in one bowl. In another bowl, cream the butter and sugar until fluffy. Then, add the eggs, one by one, mixing well. Alternate adding the dry mix and buttermilk to the butter mix. Finally, fold in pureed strawberries. Pour the mix into cupcake liners and bake at 350°F for 18-20 minutes. Check with a toothpick to ensure they are done. Find the full recipe for all details. Yes, you can use frozen strawberries! Just remember to thaw them first. Drain any excess liquid so your batter doesn't get too wet. Frozen strawberries may not give the same fresh taste, but they still work well. They are a good option when fresh strawberries are out of season. The best way to frost strawberry cupcakes is to use a piping bag. This tool makes it easy to create beautiful swirls. You can also use a knife for a more rustic look. For the frosting, make a smooth buttercream with pureed strawberries for added flavor. Start from the outside edge and swirl towards the center. Top each cupcake with a fresh strawberry for a pretty finish. Strawberry cupcakes can stay fresh for about 3-4 days at room temperature. Store them in an airtight container to keep them moist. If you want them to last longer, refrigerate them for about a week. You can also freeze the cupcakes for up to three months. Just make sure they are well wrapped to avoid freezer burn. This blog post covered making fresh strawberry cupcakes from scratch. We explored key ingredients, including tips for the perfect frosting. I shared step-by-step instructions and helpful tricks to avoid common mistakes. We also looked at tasty variations, from gluten-free to dairy-free options. Finally, I discussed storage tips to keep your cupcakes fresh for longer. Enjoy baking and creating fun flavors. Fresh strawberry cupcakes can brighten any day!

Fresh Strawberry Cupcakes

Indulge in the sweet delight of Strawberry Bliss Cupcakes with this easy recipe! Perfect for any occasion, these moist cupcakes are packed with fresh strawberry flavor and topped with a luscious strawberry buttercream frosting. Discover how to make this irresistible treat step-by-step and impress your friends and family. Click through to find all the details and start baking your new favorite dessert today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup buttermilk (or milk with 1/2 teaspoon vinegar)

1 cup fresh strawberries, pureed

½ cup fresh strawberries, diced for filling

1 teaspoon lemon juice

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons heavy cream (or milk)

1 teaspoon vanilla extract

1 cup fresh strawberries, pureed

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

        Add the eggs, one at a time, mixing well between additions. Then incorporate the vanilla extract.

          Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix until just combined.

            Fold in the pureed strawberries and lemon juice, ensuring a smooth and uniform batter.

              Fill each cupcake liner about two-thirds full with the batter. Add a spoonful of the diced strawberries in the center of each cupcake before gently covering it with more batter.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    For the frosting, beat the softened butter in a bowl until creamy. Gradually add powdered sugar, alternating with heavy cream and pureed strawberries, mixing until the desired consistency is achieved.

                      Once the cupcakes are completely cool, generously frost them with the strawberry buttercream frosting using a piping bag or a knife.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

                          - Presentation Tips: Garnish each cupcake with a fresh strawberry on top and a sprinkle of powdered sugar for an enticing finish.