why make this recipe
Strawberry Cupcakes with Strawberry Buttercream are a delightful treat that brings the flavor of fresh strawberries right to your kitchen. With their light and fluffy texture, these cupcakes are perfect for any occasion, from birthday parties to casual gatherings. The homemade strawberry buttercream adds an extra layer of sweetness, making every bite a delicious experience. Plus, they look beautiful with a fresh strawberry on top, appealing to both the eyes and the taste buds.
how to make Strawberry Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh strawberry puree
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter (for frosting), room temperature
- 3 1/2 cups powdered sugar
- 1/4 cup freeze-dried strawberry powder or 3 tbsp thick strawberry puree
- 1-2 tbsp heavy cream or milk
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Whole fresh strawberries (for garnish, 1 per cupcake)
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating after each addition.
- Mix in the strawberry puree and vanilla extract until well combined.
- Alternately add the flour mixture and the milk to the batter, starting and ending with the flour. Mix until just combined.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
For the Buttercream:
- Beat the butter on high speed until fluffy.
- Gradually add the powdered sugar, one cup at a time.
- Mix in the strawberry powder or reduced puree, vanilla extract, salt, and cream. Beat until smooth and fluffy. Adjust the consistency with more cream if needed.
To assemble:
- Pipe the buttercream onto the cooled cupcakes using a large star tip.
- Top each cupcake with a fresh strawberry for garnish.
how to serve Strawberry Cupcakes
Serve these Strawberry Cupcakes at room temperature for the best flavor. They are great for celebrations, tea parties, or simply as a sweet treat after dinner. Pair them with a glass of milk or a refreshing beverage to complement the strawberry flavor.
how to store Strawberry Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To freeze, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
tips to make Strawberry Cupcakes
- Use fresh strawberries for the puree for the best flavor.
- Make sure your butter is at room temperature for easier creaming.
- Do not overmix the batter; mix just until combined for light and fluffy cupcakes.
- Adjust the buttercream consistency by adding more cream or powdered sugar until you achieve your desired texture.
variation
You can change up this recipe by adding different fruit purees like raspberries or blueberries to create a mixed berry version. Another option is to add chocolate chips to the batter for a chocolate-covered strawberry flavor.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before pureeing.
2. Can I make the frosting ahead of time?
Yes, you can make the strawberry buttercream ahead of time and store it in the refrigerator. Just let it come to room temperature and give it a quick mix before using.
3. How can I make my cupcakes taller?
To make taller cupcakes, fill the liners a little more than 2/3 full, but be careful not to overfill them. Adjust the baking time accordingly.
Strawberry Cupcakes with Strawberry Buttercream
Equipment
- Cupcake tray
- Mixing bowls
- Electric mixer
- Piping bag with star tip
- Oven
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh strawberry puree
- 1/4 cup milk
- 1 tsp vanilla extract
Strawberry Buttercream
- 1 cup unsalted butter room temperature
- 3 1/2 cups powdered sugar
- 1/4 cup freeze-dried strawberry powder or 3 tbsp thick strawberry puree
- 1–2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- pinch of salt
Garnish
- 12 whole fresh strawberries 1 per cupcake
Instructions
- Preheat oven: to 350°F (175°C) and line a 12-cup cupcake tray with liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt together in a bowl.
- Cream butter & sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in strawberry purée and vanilla.
- Combine batter: Add flour mixture and milk alternately, beginning and ending with flour. Mix just until combined.
- Bake: Fill liners 2/3 full and bake 18–22 minutes. Cool completely before frosting.
- Make buttercream: Beat butter until fluffy. Gradually add powdered sugar. Mix in strawberry powder/purée, vanilla, salt, and cream. Beat until smooth and fluffy. Adjust with more cream if needed.
- Frost & garnish: Pipe buttercream onto cooled cupcakes. Top with a whole strawberry.