Welcome to the world of Double Strawberry Cupcakes! These delightful treats are not just beautiful to look at, but they are also incredibly tasty. Each bite is packed with strawberry goodness, thanks to both the cupcakes and the fluffy frosting. Perfect for any occasion, these cupcakes are sure to impress your family and friends.
Why Make This Recipe
There are so many reasons to whip up a batch of Double Strawberry Cupcakes! First, they are so easy to make, and they don’t take much time at all. Plus, if you have freeze-dried strawberries on hand, you’ve got the secret ingredient for extra flavor! These cupcakes are a great way to brighten up any day, and they make excellent sweet treats for birthday parties, picnics, or just because you deserve something special.
How to Make Double Strawberry Cupcakes
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup freeze-dried strawberries, crushed
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until it feels light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until light and fluffy. Fold in the crushed freeze-dried strawberries.
- Once the cupcakes are cool, frost them generously with the strawberry frosting.
- Optional: Garnish with additional freeze-dried strawberries on top before serving.
How to Serve Double Strawberry Cupcakes
Serve these gorgeous cupcakes on a nice platter to show off their beauty. They make a fantastic dessert after dinner or a sweet snack for an afternoon tea. You can also pack them for picnics or offer them to guests at celebrations!
How to Store Double Strawberry Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for about a week.
Tips to Make Double Strawberry Cupcakes
- Make sure your butter is softened to room temperature for easy creaming.
- Don’t overmix the batter; mix just until combined for light and fluffy cupcakes.
- Remember to let the cupcakes cool completely before frosting them for the best texture.
Variation
You can try adding chocolate chips or using other freeze-dried fruits if you want to change up the flavor. Some might even prefer whipped cream instead of frosting for a lighter touch!
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Yes, you can use fresh strawberries! Just chop them up, but keep in mind that fresh strawberries can make the batter a bit wetter.
2. How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they are done baking!
3. Can I freeze the cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just let them cool completely, wrap them well, and store them in the freezer.
