Strawberry Almond Cupcakes

WHY YOU’LL LOVE THIS RECIPE

• Deliciously moist with fresh strawberries.
• Light almond flavor adds a unique twist.
• Perfect for celebrations or everyday treats.

QUICK OVERVIEW

• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Yield/servings: 12 cupcakes
• Difficulty: Easy

INGREDIENTS

• 1 ½ cups all-purpose flour (sifted)
• 1 cup granulated sugar
• ½ cup ground almonds (or almond flour)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries (hulled and mashed)
• ½ cup unsalted butter (softened)
• 3 cups powdered sugar
• 2 tablespoons milk (or more for consistency)
• 1 teaspoon vanilla extract

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners.
3. Sift together flour, ground almonds, baking powder, baking soda, and salt into a bowl.
4. Cream softened butter and granulated sugar in a separate bowl until light and fluffy for about 2-3 minutes.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla extract and mashed strawberries until well combined.
7. Alternately fold in the dry ingredients and buttermilk, starting and ending with dry.
8. Use a spatula to fold until the batter is smooth and slightly thickened.
9. Spoon the batter into cupcake liners, filling each about two-thirds full.
10. Smooth the tops with the back of a spoon.
11. Bake for 18-20 minutes until golden and a toothpick comes out clean.
12. Remove from oven and cool completely on a wire rack.
13. Beat softened butter for the buttercream until creamy and pale.
14. Gradually add powdered sugar, mixing well and scraping the bowl sides.
15. Mix in milk and vanilla until smooth and spreadable.
16. Fold in remaining mashed strawberries for flavor.
17. Generously swirl the strawberry buttercream onto the cooled cupcakes.
18. Garnish with small slices of fresh strawberries for decoration.

SERVING IDEAS

• Serve with a cup of tea or coffee.
• Pair with vanilla ice cream.
• Use for birthday parties.
• Enjoy as a sweet afternoon snack.

HOW TO STORE

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze wrapped individually for up to 2 months.
• Reheat/serve: Thaw in the fridge or at room temperature.

TROUBLESHOOTING

• Cupcakes too dense? Mix less after adding flour.
• Too sweet? Add a pinch of salt to balance.
• Batter too thick? Add a little more buttermilk.
• Cracked tops? Bake at a slightly lower temperature.
• Frosting too runny? Add more powdered sugar.

FAQ

• Q: Can I use frozen strawberries?
A: Yes, but drain excess moisture before using.

• Q: How do I know when the cupcakes are done?
A: Insert a toothpick; it should come out clean.

• Q: Can I make the batter ahead of time?
A: It’s best to bake the batter fresh for best texture.

• Q: What can I use instead of almond flour?
A: Use additional all-purpose flour instead.

Strawberry Almond Cupcakes

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• Author: miamcook
• Total Time: 40
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Deliciously moist cupcakes made with fresh strawberries and a light almond flavor, perfect for any celebration or as an everyday treat.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour (sifted)
• 1 cup granulated sugar
• ½ cup ground almonds (or almond flour)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries (hulled and mashed)
• ½ cup unsalted butter (softened, for frosting)
• 3 cups powdered sugar
• 2 tablespoons milk (or more for consistency)
• 1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners.
3. Sift together flour, ground almonds, baking powder, baking soda, and salt into a bowl.
4. Cream softened butter and granulated sugar in a separate bowl until light and fluffy for about 2-3 minutes.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla extract and mashed strawberries until well combined.
7. Alternately fold in the dry ingredients and buttermilk, starting and ending with dry.
8. Use a spatula to fold until the batter is smooth and slightly thickened.
9. Spoon the batter into cupcake liners, filling each about two-thirds full.
10. Smooth the tops with the back of a spoon.
11. Bake for 18-20 minutes until golden and a toothpick comes out clean.
12. Remove from oven and cool completely on a wire rack.
13. Beat softened butter for the buttercream until creamy and pale.
14. Gradually add powdered sugar, mixing well and scraping the bowl sides.
15. Mix in milk and vanilla until smooth and spreadable.
16. Fold in remaining mashed strawberries for flavor.
17. Generously swirl the strawberry buttercream onto the cooled cupcakes.
18. Garnish with small slices of fresh strawberries for decoration.

Notes

For best results, serve with tea or coffee. Can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

• Prep Time: 20
• Cook Time: 20
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 270
• Sugar: 22g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg