Strawberry Cupcakes

why make this recipe

Strawberry Cupcakes are sweet, light, and easy to make. They use simple pantry items and a little strawberry jam for flavor. This recipe works for beginners and for small parties. You can cook them fast and they please kids and adults.

introduction

These cupcakes have a soft crumb and a mild strawberry taste. You mix butter, sugar, eggs, milk, and strawberry jam, then bake in a cupcake pan. They come out tender and moist. If you like berry treats, try a related blueberry muffin and strawberry shortcake recipe for another simple dessert.

how to make Strawberry Cupcakes

1. Preheat the oven and line the pan.
2. Cream the butter and sugar until light.
3. Add eggs one at a time and mix well.
4. Stir in the milk and strawberry jam until even.
5. Whisk the flour, baking powder, baking soda, and salt in another bowl.
6. Add the dry mix to the wet mix slowly and stir just until combined. Do not overmix.
7. Fill liners about two thirds full.
8. Bake until a toothpick comes out clean.
9. Cool in the pan a few minutes, then move to a rack to cool fully.
10. Top with fresh strawberries or frosting if you like.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/2 cup strawberry jam
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Fresh strawberries for garnish (optional)

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and strawberry jam until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fill the cupcake liners about 2/3 full with the batter.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Garnish with fresh strawberries if desired.

how to serve Strawberry Cupcakes

Serve at room temperature. Add a dollop of whipped cream or a small swirl of buttercream. Place a fresh strawberry on top for color. These go well with tea, coffee, or milk.

how to store Strawberry Cupcakes

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4–5 days. To freeze, wrap each cupcake and place in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature.

tips to make Strawberry Cupcakes

• Use room temperature butter and eggs for even mixing.
• Do not overmix after you add the flour. Mix until just combined.
• Fill liners evenly for uniform baking.
• Check doneness with a toothpick near the end of baking.
• Let cupcakes cool completely before adding frosting.

variation (if any)

• Add chopped fresh strawberries to the batter for more fruit bits.
• Use strawberry puree instead of jam for a lighter flavor.
• Swap in cream cheese frosting or vanilla buttercream.
• Mix a little lemon zest into batter for a bright note.
• Add chocolate chips for a strawberry-chocolate twist.

FAQs

Q: Can I use fresh strawberries instead of jam?
A: Yes. Chop or puree fresh strawberries and reduce added milk slightly to keep batter texture.

Q: Can I make a larger cake with this batter?
A: Yes. Pour into a small cake pan and watch the bake time. Use a toothpick to test doneness.

Q: Why are my cupcakes dense?
A: You may have overmixed the batter or used cold ingredients. Mix just until combined and use room-temperature butter and eggs.

Q: Can I make these dairy-free?
A: Replace milk with a plant milk and use a dairy-free butter alternative. Results will be similar.

Q: How do I keep cupcakes moist?
A: Do not overbake and store them in an airtight container. Adding a small syrup brush (a mix of water and jam) can help.

Strawberry Cupcakes

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious Strawberry Cupcakes that are light, sweet, and perfect for any occasion.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/2 cup strawberry jam
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Fresh strawberries for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and strawberry jam until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fill the cupcake liners about 2/3 full with the batter.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Garnish with fresh strawberries if desired.

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Notes

For a variation, add chopped fresh strawberries to the batter or use strawberry puree instead of jam.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg