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strawberry cupcakes topped with chocolate

Strawberry Cupcakes With Chocolate Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 electric mixer or stand mixer
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Small saucepan
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 3/4 cup fresh strawberries finely chopped
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1/3 cup unsweetened cocoa powder sifted
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 2–3 tablespoons heavy cream or milk

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
  • Gently fold the finely chopped strawberries into the batter with a rubber spatula until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the softened butter for the frosting in a medium bowl until creamy.
  • Add the powdered sugar, cocoa powder, and salt to the butter, then beat on low speed until combined.
  • Add the vanilla and 2 tablespoons of cream or milk, then beat on medium-high until smooth and fluffy, adding up to 1 more tablespoon of cream if needed for a spreadable consistency.
  • Once the cupcakes are completely cool, transfer the chocolate frosting to a piping bag or use an offset spatula.
  • Frost each cupcake generously with the chocolate frosting, creating swirls or peaks as desired.

Notes

For best flavor and texture, make sure the butter is properly softened but not melted, and bring eggs and milk to room temperature to help the batter mix evenly and rise well; finely chopping the strawberries prevents soggy pockets in the cupcakes, and gently folding them in avoids overmixing, which can make the crumb dense. Allow the cupcakes to cool fully before frosting so the buttercream doesn’t melt, and if the frosting seems too stiff, add a few drops of cream, while if it’s too loose, add a bit more powdered sugar. You can bake the cupcakes a day ahead and store them airtight at room temperature, frosting right before serving, and for a stronger strawberry flavor, you can fold a spoonful of strawberry jam into the batter or garnish the finished cupcakes with fresh strawberry slices.
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