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Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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4.4 from 67 reviews

  • Author: Amina
  • Total Time: 3 hours including cooling and preparation
  • Yield: 20 cupcakes
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Strawberry Cupcakes topped with a creamy, vibrant strawberry buttercream. Made with fresh chopped strawberries folded into a tender cake batter and finished with a luscious freeze-dried strawberry buttercream frosting, these cupcakes are perfect for celebrations or a sweet everyday treat.

Ingredients

Cupcakes

  • 1 and 1/4 cups (200g) chopped strawberries, divided
  • 2 and 1/3 cups (280g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 large egg + 2 egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1/2 cup (120g) whole milk, at room temperature

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Salt, to taste
  • Optional garnish: fresh strawberries

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C) and line two 12-count muffin pans with cupcake liners because the recipe yields about 20 cupcakes.
  2. Make strawberry puree: Place 1/2 cup (80g) chopped strawberries in a food processor or blender and pulse until chunky puree forms (about 1/3 cup or 80g). Add a splash of milk if needed to help blend. Set aside.
  3. Reserve chopped strawberries: Set aside the remaining 3/4 cup (120g) chopped strawberries to fold into the batter later.
  4. Combine dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  5. Cream butter and sugar: Using a hand or stand mixer with paddle attachment, cream the softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down bowl sides as needed.
  6. Add eggs and vanilla: Beat in the whole egg, egg whites, and vanilla extract on medium-high speed until combined, scraping the bowl sides as needed. Then beat in the sour cream; mixture may look slightly curdled, which is normal.
  7. Incorporate dry ingredients and liquids: Add half of the dry ingredients and half of the milk to the wet mixture and mix on low speed until just combined. Add the remaining dry ingredients, remaining milk, and strawberry puree; mix again until just combined. Avoid over-mixing to keep batter creamy and slightly thick.
  8. Fold in chopped strawberries: Gently fold the reserved chopped strawberries into the batter to evenly distribute.
  9. Fill cupcake liners and bake: Spoon the batter into liners, filling about 3/4 full. Bake for 21–24 minutes until cupcake tops spring back when touched and a toothpick inserted comes out mostly clean with a few moist crumbs.
  10. Cool cupcakes: Let cupcakes cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
  11. Prepare frosting: Process freeze-dried strawberries in a food processor or blender until powdery (about 1/2 cup). In a separate large bowl, beat softened butter on medium-high speed for 2 minutes until creamy. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste and add a pinch of salt if frosting is too sweet.
  12. Frost cupcakes: Pipe or spread the frosting on completely cooled cupcakes using piping tip Ateco #826 for decorative effect. Garnish with fresh strawberries if desired.
  13. Store leftover cupcakes: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier for transportation and storage to maintain decoration.

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not over-mix batter once wet and dry ingredients are combined to keep cupcakes tender.
  • Freeze-dried strawberries provide concentrated flavor and vibrant color to the frosting.
  • Fresh strawberries as garnish add freshness and visual appeal but are optional.
  • Store cupcakes refrigerated, especially once frosted, to maintain freshness and prevent spoilage.
  • If blending strawberry puree is difficult, adding a splash of milk helps create smoother puree.
  • Prep Time: 45 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-cupcakes-with-creamy-strawberry-buttercream-recipe/