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Quick and delicious Strawberry Crunch Cupcakes Homemade

Quick and Delicious Homemade Strawberry Cupcakes

There’s no doubt that Homemade Strawberry Cupcakes are a delightful dessert that captures the essence of summer with their moist, fluffy texture and vibrant flavor. Whether you’re making them for a special occasion, a family gathering, or simply because you love strawberry desserts, these cupcakes are sure to be a hit.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24
Course: Baking
Cuisine: American
Calories: 347
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsalted butter room temperature (1 1/2 sticks)
  • 2 cups fresh whole strawberries pureed
  • 3 large eggs room temperature
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 3-4 drops red food coloring optional
For the Buttercream:
  • 3.5 cups powdered sugar
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1/4 cup pureed fresh strawberries
  • 1/2 teaspoon strawberry extract
  • Pinch of salt

Method
 

For the Cupcakes:
  1. Preheat the oven to 350°F (175°C). Line two 12-well muffin pans with 20-24 cupcake liners.
  2. Cream the granulated sugar and unsalted butter in a stand mixer on medium-high speed for about 6 minutes until fluffy and pale yellow.
  3. Add eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
  4. Mix in the strawberry puree on low speed.
  5. Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, and salt.
  6. Add half of the dry mixture to the wet ingredients, mixing on low speed. Then add the sour cream and vegetable oil, followed by the remaining dry ingredients, mixing until just combined.
  7. Add extracts: Stir in vanilla extract, strawberry extract, and food coloring if desired. Scrape the sides of the bowl and mix until incorporated.
  8. Scoop the batter into the cupcake liners, filling each about three-quarters full.
  9. Bake for 17-21 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  10. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Buttercream:
  1. Beat butter and powdered sugar in a stand mixer on low speed, increasing to medium-high until fluffy.
  2. Add strawberry puree, extract, and salt, and mix until smooth and pink.
  3. Pipe the frosting onto cooled cupcakes using a large star piping tip or your preferred method.

Notes

  • Storage: Store cupcakes at room temperature for 1-2 days in an airtight container. Refrigerate for up to 3 days and bring them to room temperature before serving.
  • Freezing: You can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost before serving.
  • Customization: Feel free to add other flavorings, such as lemon zest or almond extract, to the batter for a different twist.

Nutritional Facts (per serving):

  • Calories: 347 kcal
  • Carbohydrates: 45g
  • Protein: 2g
  • Fat: 17g
  • Saturated Fat: 11g
  • Cholesterol: 62mg
  • Sodium: 111mg
  • Potassium: 76mg
  • Sugar: 32g
  • Vitamin A: 490IU
  • Vitamin C: 8mg
  • Calcium: 27mg
  • Iron: 0.9mg