sixtic Savor these Irresistible Strawberry Delight Cupcakes! Fluffy vanilla cupcakes are topped with creamy pink strawberry frosting, fresh strawberries, and red currants, dusted with powdered sugar and sprinkles. Perfect for a late-night treat at 01:57 AM or a festive gathering, ready in under an hour!
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree (from about 6-8 fresh strawberries, blended and strained)
- 1 teaspoon vanilla extract
- Pink food coloring (optional, for vibrancy)
- Pinch of salt
For Decoration:
- 12 fresh strawberries, hulled
- 1/4 cup red currants (or additional strawberries)
- 1 tablespoon powdered sugar (for dusting)
- Edible pink and white sprinkles
Instructions
Step 1: Preheat and Prep (5 minutes) Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Make the Cupcake Batter (10 minutes) In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients in three additions, alternating with the milk (start and end with flour), mixing on low speed until just combined. Avoid overmixing.
Step 3: Bake the Cupcakes (18-20 minutes) Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
Step 4: Prepare the Strawberry Frosting (10 minutes) In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, beating until smooth. Blend in the strawberry puree, vanilla extract, and a pinch of salt. Add a drop of pink food coloring if desired for a brighter hue. Beat on high speed for 2-3 minutes until light and fluffy. Transfer to a piping bag fitted with a star tip.
Step 5: Decorate the Cupcakes (15 minutes) Pipe a generous swirl of frosting onto each cooled cupcake, mimicking the height and texture in your image. Place a fresh strawberry on top of each, then add a few red currants around it. Dust lightly with powdered sugar using a fine sieve. Finish with a sprinkle of edible pink and white decorations for that festive look.
Step 6: Serve and Store (5 minutes) Serve immediately for the freshest taste, or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days (bring to room temperature before serving).
Serving Suggestions
Pair with a cup of tea or a glass of sparkling wine for a delightful afternoon treat. Add a mint leaf for extra color if desired.
Storage and Reheating
Keep refrigerated due to the fresh fruit and cream; let sit at room temperature for 15 minutes before serving to soften the frosting. Not recommended for freezing due to the fruit topping.
Tips for Success
- Strawberry Puree: Strain the puree to remove seeds for a smoother frosting.
- Frosting Consistency: If too thin, add more powdered sugar; if too thick, add a teaspoon of milk.
- Fruit Freshness: Use ripe strawberries and currants for the best flavor and color.
- Variation: Substitute currants with raspberries for a different berry twist.
