Strawberry Cream Cupcakes: A Delightful Recipe for Summer

Summer is the perfect time to indulge in fresh, fruity desserts, and what could be more delightful than strawberry cream cupcakes? These cupcakes are light, fluffy, and bursting with the sweet and tangy flavor of strawberries. The creamy frosting perfectly complements the cake, creating a heavenly treat that’s perfect for any occasion. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving something sweet, these strawberry cream cupcakes are sure to be a hit.

This recipe provides detailed steps and instructions to help you create bakery-worthy cupcakes in your own kitchen. From the moist strawberry-infused cake to the luscious cream cheese frosting, every element is designed to deliver a burst of summer flavor with every bite.

## Why You’ll Love This Recipe

* **Bursting with Strawberry Flavor:** Fresh strawberries are incorporated into both the cake and the frosting, ensuring a vibrant and authentic strawberry taste.
* **Moist and Tender Cake:** The addition of buttermilk and oil keeps the cake incredibly moist and tender, preventing it from drying out.
* **Creamy and Tangy Frosting:** The cream cheese frosting provides the perfect balance of sweetness and tang, complementing the strawberries beautifully.
* **Easy to Make:** Despite their impressive appearance, these cupcakes are surprisingly easy to make, even for beginner bakers.
* **Perfect for Any Occasion:** These cupcakes are ideal for summer parties, picnics, birthdays, or simply a sweet treat on a sunny day.

## Ingredients You’ll Need

### For the Strawberry Cupcakes:

* **All-Purpose Flour:** 2 1/2 cups (300g). Use a good quality all-purpose flour for the best results. Spoon and level the flour when measuring to avoid adding too much.
* **Baking Powder:** 2 1/2 teaspoons. Baking powder is a leavening agent that helps the cupcakes rise.
* **Baking Soda:** 1/2 teaspoon. Baking soda also helps with leavening and reacts with the acidity of the buttermilk to create a lighter texture.
* **Salt:** 1/4 teaspoon. Salt enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1/2 cup (113g), softened. Softened butter creams more easily with sugar, creating a smoother batter.
* **Granulated Sugar:** 1 1/2 cups (300g). Granulated sugar adds sweetness and moisture to the cupcakes.
* **Large Eggs:** 2. Eggs provide structure and richness to the cupcakes. Use large eggs at room temperature for best results.
* **Vanilla Extract:** 1 teaspoon. Vanilla extract enhances the flavor of the cupcakes.
* **Buttermilk:** 1 cup (240ml). Buttermilk adds moisture and tanginess to the cupcakes, creating a tender crumb.
* **Vegetable Oil:** 1/4 cup (60ml). Vegetable oil adds moisture to the cupcakes and helps to keep them moist for longer.
* **Fresh Strawberries:** 1 cup (150g), finely chopped. Use fresh, ripe strawberries for the best flavor. Hull and chop the strawberries into small pieces.

### For the Strawberry Cream Cheese Frosting:

* **Unsalted Butter:** 1 cup (226g), softened. Softened butter is essential for creating a smooth and creamy frosting.
* **Cream Cheese:** 8 ounces (226g), softened. Use full-fat cream cheese for the best flavor and texture. Make sure the cream cheese is completely softened to avoid lumps in the frosting.
* **Powdered Sugar:** 4-5 cups (480-600g), sifted. Sift the powdered sugar to remove any lumps and ensure a smooth frosting.
* **Vanilla Extract:** 1 teaspoon. Vanilla extract enhances the flavor of the frosting.
* **Fresh Strawberries:** 1/2 cup (75g), pureed. Puree the strawberries until smooth using a blender or food processor. Strain the puree to remove any seeds if desired.

### Optional Garnishes:

* Fresh Strawberries, sliced
* Strawberry Sprinkles
* Whipped Cream

## Equipment You’ll Need

* **Cupcake Pan:** 12-cup capacity
* **Cupcake Liners:** Paper or silicone
* **Mixing Bowls:** Various sizes for different ingredients
* **Electric Mixer:** Stand mixer or hand mixer
* **Rubber Spatula:** For scraping down the sides of the bowl
* **Measuring Cups and Spoons:** For accurate measurements
* **Wire Rack:** For cooling the cupcakes
* **Piping Bag and Tip (Optional):** For decorating the cupcakes
* **Food Processor or Blender:** For pureeing strawberries

## Step-by-Step Instructions

### Part 1: Making the Strawberry Cupcakes

1. **Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper or silicone liners. This prevents the cupcakes from sticking to the pan and makes for easy removal.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.
3. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in tough cupcakes. Start by adding about one-third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix on low speed until just combined after each addition.
6. **Fold in Strawberries:** Gently fold in the chopped fresh strawberries. Be careful not to overmix, as this can crush the strawberries and make the batter watery.
7. **Fill Cupcake Liners:** Fill each cupcake liner about 2/3 full. Use an ice cream scoop or a spoon to ensure even distribution of the batter.
8. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 18 minutes. If the toothpick comes out with wet batter, bake for a few more minutes.
9. **Cool:** Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling the cupcakes completely prevents the frosting from melting.

### Part 2: Making the Strawberry Cream Cheese Frosting

1. **Cream Butter and Cream Cheese:** In a large bowl, cream together the softened butter and cream cheese using an electric mixer until smooth and creamy. Make sure both the butter and cream cheese are at room temperature for the best results. This may take 3-5 minutes.
2. **Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Increase the speed to medium and beat until light and fluffy. Sifting the powdered sugar is important to prevent lumps in the frosting. Scrape down the sides of the bowl as needed.
3. **Add Vanilla and Strawberry Puree:** Stir in the vanilla extract and strawberry puree. Mix until well combined. The frosting should be smooth and have a light pink color.
4. **Adjust Consistency:** If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.

### Part 3: Assembling the Cupcakes

1. **Cool Cupcakes Completely:** Ensure that the cupcakes are completely cooled before frosting. Frosting warm cupcakes will cause the frosting to melt.
2. **Frost the Cupcakes:** Use a knife, spatula, or piping bag to frost the cupcakes with the strawberry cream cheese frosting. If using a piping bag, attach your desired tip and fill the bag with frosting. Pipe swirls of frosting onto each cupcake.
3. **Garnish (Optional):** Garnish the cupcakes with sliced fresh strawberries, strawberry sprinkles, or whipped cream, if desired. These garnishes add a touch of elegance and enhance the strawberry flavor.
4. **Serve and Enjoy:** Serve the strawberry cream cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days. Let the cupcakes come to room temperature before serving for the best flavor and texture.

## Tips and Tricks for Perfect Cupcakes

* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially butter, cream cheese, and eggs, helps the batter and frosting come together smoothly and evenly.
* **Don’t Overmix the Batter:** Overmixing the batter develops the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
* **Measure Flour Accurately:** Spoon and level the flour when measuring to avoid adding too much. Too much flour can make the cupcakes dry.
* **Use Fresh Strawberries:** Fresh strawberries provide the best flavor and texture. Avoid using frozen strawberries, as they can be watery.
* **Sift Powdered Sugar:** Sifting the powdered sugar prevents lumps in the frosting and ensures a smooth consistency.
* **Cool Cupcakes Completely:** Frosting warm cupcakes will cause the frosting to melt. Make sure the cupcakes are completely cooled before frosting.
* **Adjust Frosting Consistency:** If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
* **Store Properly:** Store the cupcakes in an airtight container in the refrigerator to prevent them from drying out. Let them come to room temperature before serving for the best flavor and texture.

## Variations and Substitutions

* **Gluten-Free:** Use a gluten-free flour blend to make these cupcakes gluten-free. Make sure to use a blend that is designed for baking.
* **Vegan:** Substitute the butter with vegan butter, the eggs with applesauce or flax eggs, the buttermilk with plant-based milk mixed with lemon juice or vinegar, and the cream cheese with vegan cream cheese.
* **Different Berries:** Try using other berries, such as raspberries, blueberries, or blackberries, in place of the strawberries.
* **Lemon Zest:** Add lemon zest to the batter or frosting for a bright, citrusy flavor.
* **Chocolate Chips:** Add chocolate chips to the batter for a chocolate-strawberry twist.

## Serving Suggestions

* **Summer Parties:** These cupcakes are perfect for summer parties, barbecues, and picnics.
* **Birthdays:** Make these cupcakes for a birthday celebration.
* **Dessert Table:** Add these cupcakes to a dessert table for a visually appealing and delicious treat.
* **Gift:** Package these cupcakes in a cute box and give them as a gift to friends and family.
* **Afternoon Tea:** Serve these cupcakes with a cup of tea for a relaxing afternoon treat.

## Storage Instructions

* **Refrigerator:** Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** You can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw completely before frosting.

## Nutritional Information (Approximate, per cupcake)

* Calories: 300-350
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 2-3g

## Final Thoughts

These strawberry cream cupcakes are a delightful treat that’s perfect for any occasion. With their moist cake, creamy frosting, and bursting strawberry flavor, they’re sure to be a hit with everyone. So, gather your ingredients, follow the instructions, and enjoy the process of creating these delicious cupcakes. Happy baking!