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Strawberry Cupcakes

Close-up of strawberry cupcake with swirled pink frosting
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Whip up these super simple and cheerful pink strawberry cupcakes in no time! They use strawberry essence for that classic, fun flavour. Perfect for beginners or a quick sweet treat!

Ingredients

Scale
  • 125g Butter, softened (unsalted preferred)
  • 90g Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tsp Strawberry Essence
  • 1/2 tsp Pink Food Colour (liquid or gel)
  • 80g All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • (Optional: Tiny pinch of salt if using unsalted butter)

Instructions

  1. Get Ready: Heat your oven to 180°C (350°F). Pop 5-6 paper liners in your muffin tin.
  2. Cream: Beat the soft butter and sugar together with an electric mixer until pale and fluffy (about 3-4 mins). Scrape the bowl!
  3. Add Wet Stuff: Beat in the room temp egg, strawberry essence, and pink food colour until just combined.
  4. Dry Mix: In a separate small bowl, whisk the flour, baking powder, and baking soda (and salt, if using).
  5. Combine Gently: Add the dry mix to the wet mix. Fold or mix on LOW speed just until you don’t see dry flour. Seriously, don’t overmix! The batter will be thick.
  6. Fill: Spoon batter evenly into the liners, filling them about two-thirds full.
  7. Bake: Bake for 10-15 minutes. They’re done when a toothpick stuck in the centre comes out clean.
  8. Cool Down: Let cupcakes cool in the tin for 2 minutes, then move them to a wire rack to cool completely before frosting or storing.

Notes

  • Serving: Delicious plain! Or top with your favourite vanilla, cream cheese, or even strawberry frosting once totally cool. A fresh berry on top looks lovely.
  • Top Tips:
    • Room temperature butter and egg are key for texture!
    • The most important thing? Don’t overmix the batter after adding flour – keeps them tender!
    • Sifting the dry ingredients helps make them lighter.
  • Storage:
    • Store unfrosted cooled cupcakes in an airtight container at room temp for 2-3 days.
    • Store frosted cupcakes (depending on frosting type) in an airtight container in the fridge for up to 3-4 days. Bring to room temp before enjoying for best taste!
    • Freeze unfrosted cupcakes for up to 3 months (wrap well!). Thaw at room temp.

Find it online: https://recipesh.com/strawberry-cupcakes/