Name: Valentine Strawberry Cupcakes Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup milk of choice (room temperature); 1 teaspoon vinegar (can also use apple cider vinegar); 1 cup sugar; 1 3/4 cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; ⅓ cup unsalted butter (melted and cooled, can also use any neutral oil, if using salted butter, omit salt); 1 tablespoon vanilla extract (can use less); 14-16 fresh strawberries (chopped into small bits); 1 cup unsalted butter (softened, if using salted butter, omit the salt); 3 3/4 cups powdered sugar (add more if needed); 1 teaspoon vanilla extract; 3-4 tablespoons heavy cream or milk of choice (add more if needed); ¼ teaspoon salt; 8 tablespoons freeze-dried strawberry powder

Ingredients

1 cup milk of choice (room temperature)

1 teaspoon vinegar (apple cider vinegar optional)

1 cup sugar

1 3/4 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

⅓ cup unsalted butter (melted and cooled, or neutral oil; omit salt if using salted butter)

1 tablespoon vanilla extract (adjust to taste)

14-16 fresh strawberries (chopped into small bits)

1 cup unsalted butter (softened, omit salt if using salted butter)

3 3/4 cups powdered sugar (add more if needed)

1 teaspoon vanilla extract

3-4 tablespoons heavy cream or milk of choice (add more if needed)

¼ teaspoon salt

8 tablespoons freeze-dried strawberry powder

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Set aside.

Step 2: Combine the vinegar and milk in a measuring cup and stir. Let it sit for about 5 minutes until it curdles.

Step 3: In a large mixing bowl, whisk together the sugar, flour, baking soda, and salt.

Step 4: Add the curdled milk, melted butter or oil, and vanilla extract to the dry ingredients. Whisk until just combined, being careful not to overmix. You may use a mixer on low speed if preferred.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Use an ice cream scoop for even portions.

Step 6: Place a spoonful of chopped strawberries on top of each cupcake batter without stirring them in.

Step 7: Bake on the center rack for 20-23 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 9: To make the frosting, beat the softened butter, powdered sugar, vanilla extract, and some heavy cream or milk in a large bowl until it starts to form a frosting.

Step 10: Add the freeze-dried strawberry powder and continue mixing. Adjust consistency by adding more powdered sugar for stiffness or more cream/milk for creaminess. Mix for 3-5 minutes until smooth and fluffy.

Step 11: Frost the cooled cupcakes using a piping bag fitted with a large star tip, or spread with a knife if preferred.

Tips & Variations

For a richer cupcake, substitute whole milk or buttermilk for your milk choice.

Fresh strawberries can be replaced with frozen ones; just thaw and drain well before chopping.

Freeze-dried strawberry powder adds vibrant flavor and color to the frosting but can be omitted if unavailable; increase vanilla and add a few drops of strawberry extract instead.

Use salted butter in the frosting and omit added salt in the cupcake batter to balance flavors easily.

Try adding a few drops of red food coloring to the batter for a more festive Valentine’s look.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them refrigerated in a sealed container for up to 4 days. Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture. You can also freeze the frosted cupcakes for up to 1 month; thaw overnight in the refrigerator.

FAQs

Can I make these cupcakes dairy-free?

Yes, use a non-dairy milk such as almond or oat milk and replace the butter with a dairy-free alternative or neutral oil. Make sure the powdered sugar and freeze-dried strawberry powder (if used) contain no dairy additives.

How do I prevent the chopped strawberries from sinking?

Placing chopped strawberries on top of the batter instead of mixing them in helps prevent sinking. If you prefer them inside, toss the chopped fruit in a little flour before folding gently into the batter to reduce sinking.