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Easy Homemade Light & Fluffy Strawberry Cupcakes Recipe

42m

Easy Homemade Light & Fluffy Strawberry Cupcakes Recipe

Author:

bakeme72

TikTok

990

Easy Homemade Light & Fluffy Strawberry Cupcakes Recipe

Name: Easy Homemade Light & Fluffy Strawberry Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Cuisine: American Dessert
Ingredients: 1 1/2 cups All-Purpose Flour; 1 cup Granulated Sugar; 1 1/2 teaspoons Baking Powder; 1/4 teaspoon Salt; 2 Large Eggs; 1/2 cup Milk; 1/4 cup Vegetable Oil; 1 teaspoon Vanilla Extract; 1 cup Fresh Strawberries, diced; 226 grams Cream Cheese, softened; 113 grams Unsalted Butter, softened; 3-4 cups Powdered Sugar

Discover how to bake perfect light and fluffy strawberry cupcakes from scratch. This simple and quick recipe is ideal for creating delicious homemade treats, perfect for summer gatherings, desserts, or any sweet craving.

#Homemade

#Easy Recipe

#Dessert

#Strawberry

#Cupcakes

#Baking

#Sweet Treat

#Summer Recipe

#Quick Bake

#Fluffy

Perfectly Frosted Strawberry Cupcake

Recipe Information

20m

Prep Time

22m

Cook Time

42m

Total Time

Servings

Easy

American Dessert

English

Nutrition (per serving)

300

Calories

Protein

45g

Carbs

15g

Fat

Tray of Delicious Strawberry Cupcakes

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Fluffy Cupcake

Instructions

0/8 completed

1
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
Preview
2m
Preview
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
2m
Ensure oven is fully preheated for even baking.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Preview
2m
Preview
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2m
Mix dry ingredients well to distribute leavening agents.

3
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Preview
2m
Preview
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
2m
Ensure all wet ingredients are at room temperature for a smoother batter.
4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the diced fresh strawberries.
Preview
3m
Preview
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the diced fresh strawberries.
3m
Overmixing can lead to tough cupcakes; mix until no dry streaks remain.
5
Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Preview
3m
Preview
Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
3m
Fill liners consistently for evenly sized cupcakes.

6
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
Preview
22m
Preview
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
22m
Cool cupcakes completely before frosting to prevent melting.
7
While cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat softened cream cheese and unsalted butter with an electric mixer until light and fluffy.
Preview
5m
Preview
While cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat softened cream cheese and unsalted butter with an electric mixer until light and fluffy.
5m
Ensure cream cheese and butter are very soft for a smooth frosting.
8
Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.
Preview
5m
Preview
Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.
5m
Add powdered sugar slowly to avoid a sugar cloud and ensure a smooth consistency.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Easy Homemade Light & Fluffy Strawberry Cupcakes Recipe

Recipe Information

Ingredients

All-Purpose Flour

Granulated Sugar

Baking Powder

Salt

Large Eggs

Milk

Vegetable Oil

Vanilla Extract

Fresh Strawberries, diced

Cream Cheese, softened

Unsalted Butter, softened

Powdered Sugar

Servings: 12

Instructions

Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.Preview2mPreviewPreheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.2m

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.Preview2mPreviewIn a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2m

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.Preview2mPreviewIn a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.2m

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the diced fresh strawberries.Preview3mPreviewPour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the diced fresh strawberries.3m

Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.Preview3mPreviewDivide the batter evenly among the prepared muffin liners, filling each about two-thirds full.3m

Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.Preview5mPreviewGradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.5m

🍽️More Recipes

Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
Preview
2m
Preview
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
2m

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Preview
2m
Preview
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2m

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Preview
2m
Preview
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
2m

Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Preview
3m
Preview
Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
3m

Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.
Preview
5m
Preview
Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add vanilla extract and beat until combined.
5m