Strawberry Cupcakes Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Steps:

• Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
• Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
• Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
• Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
• Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
• Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
• Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
• Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely.
• Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes.
• Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners¿ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting.
• Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
• For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
• To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.

Steps:

• Preheat oven to 375 degrees F.
• Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
• With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
• Remove bowl from mixer, and blend in chopped strawberries by hand.
• In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
• Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
• Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.

Steps:

• Preheat oven to 350'.
• Using cupcake liners, place 12 liners in a muffin pan and set to the side.
• In a medium bowl, combine flour, baking powder and salt and set a side.
• In a food processor or blender add strawberries and process until pureed.
• Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
• Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
• Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
• Add vanilla extract if using.
• Mix together milk and 1/3c strawberry puree.
• Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
• Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
• Bake for 20 to 25 minutes, or until lightly browned.
• Cool cupcakes completely on a wire rack before adding the frosting.
• To make the Strawberry Frosting:.
• Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
• Reduce speed to low and add powdered sugar and blend well.
• Add vanilla extract and 3TBS of the strawberry puree, blend well.
• Using a knife frost the cupcakes and top with decorative candies.