Strawberry swirl cupcakes
Strawberry swirl cupcakes marry the sweetness of strawberries with a light cupcake base and creamy strawberry frosting. This simple recipe yields beautifully swirled treats that are perfect for any occasion.
Cook time 15 min
Prep time 125 min
Ingredients:
2 cups strawberries1 cup self-raising flour
1/2 cup sugar
1 tbsp milk (1% fat)
2 eggs
1 tsp vanilla extract
1/2 cup butter
1 cup powdered sugar
Strawberry Swirl Cupcakes are a delightful treat that combines the sweetness of strawberries with the light, fluffy texture of a well-made cupcake. Perfect for any occasion, these cupcakes are sure to impress with their beautiful swirl design and delicious flavor. Whether you're an experienced baker or a novice in the kitchen, you'll find this recipe straightforward and rewarding.
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Blend the strawberries in a food processor or blender until smooth. Set aside 1/2 cup of the puree for the frosting.
- In a large mixing bowl, cream together 1/2 cup of butter and 1/2 cup of sugar until light and fluffy, using an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract and 1 tablespoon of milk.
- Gradually fold in 1 cup of self-raising flour until just combined. Be careful not to overmix.
- Gently fold half of the remaining strawberry puree into the cupcake batter to create a swirl effect.
- Fill each cupcake liner about 3/4 full with batter.
- Add a small spoonful of the remaining strawberry puree to the top of each filled liner, swirling it into the batter with a toothpick for a marbled effect.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat 1/2 cup of softened butter until light and fluffy.
- Gradually add in 1 cup of powdered sugar, beating on low speed until fully incorporated.
- Mix in the reserved 1/2 cup of strawberry puree until the frosting is smooth and pink. If the frosting is too thin, add more powdered sugar in small increments until the desired consistency is reached.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the strawberry frosting.
- Optionally, garnish with fresh strawberry slices or a sprinkle of powdered sugar. Serve and enjoy your delicious strawberry swirl cupcakes!
Enjoy your homemade Strawberry Swirl Cupcakes as a special dessert or a delightful snack. The combination of fresh strawberries and creamy frosting is sure to be a hit with anyone who tastes them. Serve them at gatherings, share with friends, or simply indulge yourself—they're perfect for all occasions.
Strawberry swirl cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to a week.
Yes, you can use frozen strawberries. To maintain texture, thaw them and drain excess moisture before blending into a puree.
If you don’t have self-raising flour, you can make your own by mixing 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.
Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs attached.
Tips:
- Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries can be used if fresh ones are not available, but be sure to thaw and drain them well before using.
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before you start. This helps in achieving a smooth batter and ensures even baking.
- Create the Swirl Effect: To create a beautiful swirl effect, gently fold the strawberry puree into the batter using a spatula. Avoid overmixing to maintain the distinct swirls of strawberry throughout the cupcake.
- Don’t Overfill the Cupcake Liners: Fill the cupcake liners only about two-thirds full to allow room for the cupcakes to rise without overflowing.
- Check for Doneness: Use a toothpick to check if the cupcakes are done baking. Insert it into the center of a cupcake; if it comes out clean or with a few crumbs, the cupcakes are ready.
- Cooling Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting and sliding off.
Nutrition per serving
8 ServingsCalories 330kcal
Protein 4.24g
Carbohydrates 50g
Fiber 1.28g
Sugar 33g
Fat 13g
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