These brown sugar strawberry cupcakes are soft and fluffy and pack fresh strawberry flavour! These are my new favourite cupcakes because they are light and refreshing while holding depth of flavour. Read on for my strawberry cupcake recipe!
I’ve never been more excited about a cupcake in my entire life. These cupcakes are fresh, fruity, and my new favourite! I first heard about roasting strawberries for your cupcakes over on Butternut Bakery and I knew I had to make my own version!! To make these cupcakes, I adjusted my own vanilla cupcake recipe to add in strawberries and swap out white sugar for brown sugar. I’ve really been loving the rich depth that brown sugar adds, and this recipe hits the nail on the head.
I topped my cupcakes with silky, smooth Swiss meringue buttercream. My recipe can be found here.
Why I Love this Strawberry Cupcake Recipe
- The perfect amount of sweetness
- They are a muffin/cupcake hybrid, so you can argue you could eat them for breakfast!
- These strawberry cupcakes are easy to make
- You really can taste the fresh strawberry!
A few notes about how to make strawberry cupcakes!
- Make sure you let your butter and oil mix long enough that they are completely unified. Do not rush this step.
- Make sure your ingredients are room temperature. This is crucial to all of the ingredients combining properly.
- Don’t over-mix your batter. This will cause your cupcakes to be dense.
- Fill your cupcake liners ⅔rds full. We don’t want to make a cupcake that overflows!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Strawberry Cupcake Recipe
Ingredients
- ¼ cup Vegetable Oil
- ¼ cup Unsalted Butter At room temperature
- ¾ cups Dark Brown Sugar
- 1½ cups All Purpose Flour
- ¼ teaspoon Salt
- ½ tablespoon Baking Powder
- ¼ cup Whole Milk At room temperature
- 2¼ cups Roasted Strawberries (halved)
- ½ teaspoon Pure Vanilla Extract
- 2 Eggs At room temperature
Instructions
- Preheat your oven to 350 degrees F. Line a cupcake tray with cupcake liners. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are unified.
- Add brown sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low speed add eggs in one at a time followed by the vanilla strawberries and milk. Beat on to combine.
- While your mixture is mixing, sift flour, baking powder, and salt into a medium bowl.
- With the mixer on low speed, add in the flour mixture into the bowl and mix until just combined. Scrape down the bowl and mix for just 15 seconds more. Do not over mix or your cupcakes will become quite dense.
- Distribute cupcake batter evenly between cupcake tin.
- Bake for 18 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest keeping a close eye on your cupcakes -- without opening the oven. Use your oven light!
Roasted Strawberries
Ingredients
- 2¼ cups Halved Strawberries
- 1½ teaspoon Granulated Sugar
Instructions
- Preheat oven to 350 degrees F. Line a tray with parchment paper.
- Half strawberries and place onto lined tray.
- Sprinkle sugar over strawberries and bake for 12-15 minutes.
- Remove from oven and allow to cool fully before using in cupcake batter.
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