Spring brings the berry season and everyone’s favorite is strawberry. I wasn’t a big fan of strawberries earlier but when I started adding them in dessert recipes, my vote swayed. And they are the most affordable. If you love strawberries too, you might want to give my strawberry cupcakes a try. They are easy to make, take the least effort, and make for a wonderful Easter dessert.
You can make them with eggs or try the eggless version, but the egg version makes the cakes more moist and crumby. The only thing you will stick to is fresh strawberries. We are not doing frozen or dried. Nope. It is the strawberry season; so go and buy yourself two bags of strawberries because we are making cupcakes.
Note: I baked them in a big tin. The reason I use the big tin is that it balance the frosting and cake ratio well for me, as I like less frosting. You can choose to bake normal-sized or mini muffins.
Also Read: Eggless Strawberry Cake With Lush Cream Cheese Frosting Feels Like Spring in Your Mouth
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Cooling Time: 30 Minutes
Difficulty Level: Easy
Ingredients:
For Cupcakes
- 1 and a half bags of fresh strawberries (100 g each)
- 2 room temperature eggs
- 2 cups (250 g) of all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups (300 g) sugar
- 1 teaspoon vanilla extract
- One bag (100 g) thinly chopped strawberries
- 100 ml room temperature milk
- 4 tablespoons neutral oil
For Frosting
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 100 g cream cheese
- 200 g confectionery sugar
Instructions:
- Prep the Ingredients: Preheat the oven to 180 degrees Celsius. Sift all the dry ingredients in a mixing bowl. Make sure there are no lumps. In a separate bowl, mix the wet ingredients – eggs, vanilla extract, chopped strawberries, milk, and oil – into a smooth consistency
- Mix Together: Now add the dry ingredients to the wet ingredients, slowly mixing everything until there are no visible dry parts. Don’t overmix the batter otherwise the cupcakes won’t bake nicely
- Bake for 20-25 Minutes: Spoon the batter into the cupcake liners, filling slightly more than halfway. Bake them for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let them cool in the pan for 5 minutes, then shift to a wire rack and allow to cool completely for half an hour
- Prepare the Frosting: Start by whipping the butter with a handheld or stand mixer fitted with the paddle attachment. Beat it until creamy, then add the cream cheese and blend the two into consistency. Then slowly add the sugar, vanilla extract, and cream, and whip until well combined (I kept mine a bit runny by adding extra cream to give it a melting effect, but you can wait till the frosting forms stiff peaks)
- Decorate and Serve: Transfer the frosting into a piping bag, use a choice of frosting tip, and decorate however you want. I simply put a dollop of frosting on the top and guided it with a palette knife to create a sort of runny effect
You can top the cupcakes with thinly sliced fresh strawberries. You get a moist crumb that just falls apart and the cream cheese frosting adds a nice balance to the entire thing. You get fresh strawberries in each bite, making it even more heavenly.
Make these for Easter dessert and share your results with me. Happy baking!
