Strawberry Bliss Cupcakes

Strawberry Bliss Cupcakes are like little bites of summer bottled up in cupcake form. Imagine strawberry fields on a warm breeze, now convert that into dessert. These cupcakes are fluffy vanilla wonders bursting with juicy strawberries and topped with a cloud of whipped cream. Perfect for picnics, parties, or a Tuesday treat just because life needs a little sweetening.

My husband and kiddos absolutely rave about these little gems. I swear, it’s as though they’ve developed an unquenchable yet endearing addiction. We stumbled into making these on a whim when strawberries were on sale and, oh my, how they’ve become a cherished staple in our house. It started with me just wanting to whip up a quick snack but ended with kids practically licking the bowls clean.

How to Make It

These cupcakes come together in a delightfully chaotic yet rewarding way. Picture yourself surrounded by flour clouds and sugar trails while trying to keep sneaky fingers out of the batter. Here’s the lowdown: mix dry ingredients, whisk wet ingredients, fold in juicy strawberries (try not to snack on them all while folding), and voilà, your kitchen will soon smell like strawberry paradise. Toss them in the oven, and watch them rise while your family wafts towards the aroma.

✔Ingredient Notes

– Fresh Strawberries: Dice them up, but don’t overthink it. I did once, and it was just strawberry mush.
– Vanilla Extract: Don’t skimp. Fake stuff doesn’t cut it, trust me, it zaps the magic out.
– All-purpose Flour: The backbone of your baking adventure. Go easy if substituting.

✔Recipe Steps

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
2. Mix flour, baking powder, and salt in a bowl and set aside.
3. Beat butter and sugar together until they morph into a creamy dream.
4. Whisk in eggs and vanilla; fold in dry ingredients with grace (and maybe a spill).
5. Gently introduce chopped strawberries into the batter with love.
6. Bake for 18-20 mins, just until you can smell their sweet essence.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Stuff these divine cupcakes in an airtight container and pop them into the fridge. They’re delightful cold, but if you’re wild like me, go ahead and sneak one for breakfast. Perfectly acceptable, seriously!

✔Variations and Substitutions

In a pinch and missing strawberries but have a surplus of blueberries? No worries at all. They work just as brilliantly. And honey for the sugar swap is an equally sweet adventure.

Frequently Asked Questions

Strawberry Bliss Cupcakes

Fluffy and moist cupcakes infused with fresh strawberries topped with a creamy buttercream frosting.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsalted butter softened
• ▢ 2 large eggs
• ▢ 0.75 cup fresh strawberries pureed
• ▢ 0.5 cup buttermilk
• ▢ 1.5 teaspoons baking powder
• ▢ 0.25 teaspoons salt

Instructions

Preparation Steps

• Preheat oven to 350°F (177°C) and line a cupcake pan with liners.
• In a mixing bowl, cream the butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift together flour, baking powder, and salt.
• Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
• Fold in the pureed strawberries gently.
• Divide the batter evenly among the cupcake liners and bake for 18 minutes or until a toothpick inserted comes out clean.
• Let cupcakes cool completely before frosting.

Notes

For best results, use fresh strawberries and serve cupcakes within two days for optimal freshness.