⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• 2 ½ tsp Baking powder
• ½ tsp Baking soda
• ¼ tsp Salt
• ½ cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Large eggs
• 1 tsp Almond extract
• ½ cup Milk
• 1 cup Fresh strawberries, hulled and sliced
• 2 ½ cups Powdered sugar
• ½ cup Unsalted butter, softened
• ½ tsp Almond extract

📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is a crucial step; don't skip it!
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and prevents clumps.
3. In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This is where your muscles really get to work or your electric mixer shows its worth!
4. Beat in the eggs one at a time, then stir in the almond extract. Make sure to scrape down the sides of the bowl, I always forget to do this step!!
5. In a small bowl, mash half the strawberries until you get a chunky puree. Don't over-mash—a little texture is nice!
6. Gently fold the mashed strawberries and milk alternately into the wet ingredients, beginning and ending with the flour mixture. Don't overmix; a few lumps are okay. Trust me!
7. Once just combined, gently fold in the remaining chopped strawberries. Try not to smush them too much!
8. Fill each cupcake liner about ¾ full. This prevents them from overflowing during baking!
9. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Use the visual cues; they should look perfectly golden brown!
10. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Patience, young padawan!
11. While the cupcakes are cooling, prepare the strawberry buttercream. In a large bowl, beat the softened butter until light and fluffy. You want to start with soft butter for best results. I’ve learned this lesson the hard way.
12. Gradually add the powdered sugar, beating on low speed until combined. Don't rush this step; gradually adding the sugar prevents a powdered sugar explosion!
13. Add the mashed strawberries and almond extract. Beat on medium speed until smooth and creamy. Again, don’t rush—I know you want that delicious frosting right now!
14. Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula. This might seem scary, but after a few tries you'll be a pro at piping!
15. Garnish with fresh strawberries and enjoy! You deserve a treat after all that baking!

📝 Notes

• Make sure your butter is softened but not melted.
• Don't overmix the batter, or your cupcakes will be tough.
• Let the cupcakes cool completely before frosting them.
• Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freezing isn’t recommended