Strawberry Cupcakes
Strawberry Cupcakes are the ultimate summer treat—fluffy, berry-studded cakes crowned with a cloud of silky mascarpone frosting. This easy recipe delivers bakery-style results in under an hour, perfect for picnics, birthdays, or anytime you crave fresh strawberries wrapped in vanilla-scented sweetness.
Ingredients
- Dry
- 180 g all-purpose flour (swap 60 g for almond meal + 1 drop almond extract for a Bakewell twist)
- 1 ½ tsp baking powder
- Pinch of fine salt
- 60 g icing (confectioners’) sugar, sifted (for frosting)
- Wet & Dairy
- 120 g unsalted butter, softened
- 150 g granulated sugar
- 2 large eggs, room temperature
- 60 ml whole milk, room temperature
- 1 tsp pure vanilla extract
- 200 g cold mascarpone cheese
- 150 ml cold heavy cream
- 3 Tbsp thick strawberry purée or coulis, cooled
- 1 tsp fresh lemon juice (optional, brightens flavor)
- Fruit
- 150 g fresh strawberries, hulled & finely diced
- 6–8 small strawberries, halved or sliced, for garnish
- Optional Extras
- 1–2 drops natural beet or strawberry coloring for deeper pink frosting
- Drizzle of melted white chocolate for crunchy finish
Instructions
- Prep the berries. Hull and dice 150 g strawberries into 3 mm pieces. Spread on a paper-towel-lined plate and gently blot excess juice; this prevents soggy crumb later.
- Preheat & line. Heat oven to 180 °C / 350 °F. Line a 12-cup muffin tin with paper liners.
- Cream butter & sugar. In a large bowl, beat the softened butter with 150 g granulated sugar on medium-high for about 3 minutes, until pale and fluffy.
- Add eggs & vanilla. Beat in the eggs one at a time, scraping down the sides after each addition, then mix in vanilla extract.
- Combine dry ingredients. Whisk flour, baking powder, and salt in a separate bowl (include almond meal here if using the flavor twist).
- Form the batter. Add half the dry mix to the butter mixture, followed by all the milk, then the remaining dry mix. Mix just until no flour streaks remain.
- Fold in strawberries. Using a spatula, gently fold in the diced strawberries to keep the batter airy.
- Fill & bake. Divide batter evenly among liners, filling each ⅔ full. Bake 18–20 minutes, until tops spring back and a toothpick comes out clean.
- Cool. Let cupcakes rest in tin 5 minutes, then transfer to a rack to cool completely—frosting will melt on warm cakes.
- Make mascarpone frosting. In a chilled bowl, combine mascarpone, cold heavy cream, and sifted icing sugar. Whip on medium-high 1–2 minutes until thick, smooth peaks form.
- Flavor & color. Fold in strawberry purée and optional lemon juice until the frosting is uniformly pink. Add natural coloring now if desired; avoid over-whipping.
- Pipe. Spoon frosting into a piping bag fitted with a large star tip. Pipe generous swirls onto each cooled cupcake.
- Garnish & serve. Top with a strawberry slice. For extra flair, drizzle with melted white chocolate. Serve immediately or refrigerate.
- Storage. Keep decorated cupcakes airtight in the fridge up to 3 days; bring to room temperature 20 minutes before eating. Unfrosted cakes freeze well for 2 months.
Strawberry Cupcakes FAQ
Q: Can I use frozen strawberries?
A: Yes, but thaw, drain, and pat them completely dry. Excess moisture can weigh down the Strawberry Cupcakes and create gummy pockets.
Q: My frosting looks grainy—what went wrong?
A: Mascarpone curdles if over-whipped or if the ingredients aren’t cold. Whip just until thick, and always chill the bowl and beaters before starting.
Q: How can I make these Strawberry Cupcakes dairy-free?
A: Substitute plant-based butter, almond milk, and a vegan cream cheese frosting. Note that texture and flavor will vary slightly.
Conclusion
Crave-worthy, vibrant, and surprisingly simple, these Strawberry Cupcakes will steal the show at any gathering.
Visit more recipes |
See all Desserts recipes |
You can also learn more about 180 g all-purpose flour here: 180 g all-purpose flour on en.wikipedia.org.