Description
Indulge in the delightful experience of Strawberry Cupcakes with Strawberry Buttercream Frosting. These charming treats are not only visually stunning, thanks to their vibrant pink frosting and fresh strawberry toppings, but they also offer a burst of fruity flavor with every bite. Made with fresh strawberries folded into the moist cake batter and a luscious strawberry icing on top, these cupcakes are perfect for any occasion—be it birthdays, picnics, or festive gatherings. Easy to make and customizable, this recipe allows you to experiment with different flavors while ensuring that each cupcake remains soft, airy, and utterly delicious.
Ingredients
- 1 2/3 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 2 large egg whites
- 1/3 cup fresh strawberry puree
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 5 drops red food coloring (optional)
- 3/4 cup diced strawberries (about 1/4-inch pieces)
- 1/2 cup + 2 Tbsp strawberry puree (for frosting)
- 1/2 cup unsalted butter (nearly at room temperature)
- 1/4 cup salted butter (nearly at room temperature)
- 2 1/2 – 2 3/4 cups powdered sugar
- 1/4 tsp vanilla extract (for frosting)
- 4 drops red food coloring (optional, for frosting)
Instructions
- Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer, cream together softened butter and sugar until fluffy. Add in eggs one at a time.
- Mix buttermilk and strawberry puree in another bowl; gradually add to the butter mixture along with dry ingredients until just combined.
- Fold in diced strawberries gently.
- Fill muffin cups three-fourths full and bake for about 20-23 minutes or until a toothpick comes out clean.
- Cool completely before frosting with strawberry buttercream made by combining reduced strawberry puree with whipped butter and powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Use ripe strawberries for maximum flavor and sweetness. To customize flavors, consider adding lemon zest or using mixed berries. Ensure cupcakes cool completely before frosting to maintain the icing's texture.