These Strawberry Cupcakes are the perfect summer dessert. They are moist and tender and are loaded with strawberry flavor. It’s a delicious fun way to serve up a strawberry treat.
To me, strawberries are the perfect fruit. They are sweet and juicy and have intense flavor. I have always loved strawberries. Even as a little kid when my father used to bring them home, I would actually get excited. They were like dessert to me. My dad was a produce supplier, so he would often bring home the most delicious strawberries. So whenever I bite into a nice juicy strawberry, it brings back such fond memories of my childhood.
These Strawberry Cupcakes were the perfect way to enjoy strawberries. They were delicious and super easy to make. A lot less fuss then making a whole cake and just a fun and tasty way to have dessert.
How To Make Strawberry Cupcakes
Start by preheating the oven to 350º. Line a cupcake pan with paper liners and set to the side.
To a large mixing bowl whisk together the all purpose flour, baking powder, baking soda and salt then set to the side.
To a medium sized mixing bowl whisk together the melted butter, granulated sugar, vanilla extract, eggs, milk and plain greek yogurt until completely combined
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Gently fold in the lemon zest and the chopped strawberries, being careful not to over mix.
Scoop out batter using a medium sized ice cream scoop and place in prepared cupcake tray. Fill each liner to 3/4 full.
Place in preheated oven and bake for 15 to 18 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before applying the icing.
Make the strawberry topping by placing the diced strawberries into a small bowl. Sprinkle the strawberries with granulated sugar and toss well. Let strawberries sit so that there juices start to flow.
Add the softened butter to the bowl of a stand mixer fitted with a paddle attachment. Add the powdered sugar and start to mix on low speed working your way up to medium high speed once the sugar is absorbed. Add the vanilla extract and heavy whipping cream and continue mixing until light and fluffy.
Fill a pastry bag fitted with a star tip with the whipped buttercream. Pipe a circle of buttercream around the outside of each cupcake.
Place a spoonful of diced strawberries in the center of each cupcake. Once again pipe a circle of buttercream around the outside of each cupcake to seal in the strawberries, then serve.
Strawberry Cupcakes
Ingredients:
For The Cupcakes:
- 1 2/3 Cup all purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon salt
- 3/4 Cup unsalted butter melted
- 1 Cup granulated sugar
- 2 Eggs
- 1/2 Cup plain greek yogurt
- 1/4 Cup + 2 Tablespoon milk
- 2 Teaspoon pure vanilla extract
- 1 1/2 Cup diced strawberries
- Zest of 1 lemon
For The Strawberry Topping:
- 3 Cups diced Strawberries
- 1 Tablespoon granulated sugar
For The Buttercream
- 1 Cup ( 2 sticks ) unsalted butter, softened
- 3 1/2 Cups powdered sugar
- 3 To 4 Tablespoons heavy whipping cream
- 1 Teaspoon pure vanilla extract
Instructions:
For The Cupcakes:
- Preheat the oven to 350º. Line a cupcake pan with liners and set to the side.
- To a large mixing bowl add the all purpose flour, baking powder, baking soda and salt. Whisk to combine and set to the side.
- To a separate large mixing bowl add the melted butter, sugar, eggs, plain greek yogurt, milk and vanilla extract. Whisk together until completely combined.
- Pour the wet ingredients into the dry ingredients and fold to combine. Pour in the diced strawberries and lemon zest and continue folding until incorporated.
- Scoop out batter using a medium sized ice cream scoop and fill prepared cupcake pan to about 3/4 the way full. Place in the preheated oven and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the cupcake pan and place on a cooling rack to cool completely.
For The Buttercream Icing:
- To the bowl of a stand mixer fitted with a paddle attachment, add the room temp butter and mix for 2 to 3 minutes.
- With the mixer off, slowly pour in the powdered sugar and the vanilla extract. Turn the mixer on starting at low and slowly making your way up to medium high, so the the powdered sugar doesn’t go everywhere. Continue mixing until light and fluffy. Add the heavy whipping cream 1 tablespoon at a time mixing after each addition until your icing comes to a spreadable consistency. Place in a piping bag fitted with a star tip.
For The Strawberry Topping:
- Toss strawberries and granulated sugar in a small bowl then set to the side to allow juices to flow for 5 to 10 minutes.
To Assemble:
- Pipe a circle of buttercream around the edge of each cupcake as a boarder. Place a small spoonful of diced strawberries in the center of each cupcake. Once again pipe a circle of buttercream around the edge of each cupcake to seal in the strawberries, then serve.
- Enjoy.
