Strawberry Cupcakes With Strawberry Buttercream
48 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 18 min | 48 min |
Introduction
These strawberry cupcakes are soft, fluffy, and packed with real berry flavor in every bite.
They use a simple homemade strawberry purée, so the cakes and the buttercream taste like fresh, ripe strawberries, not candy.
The creamy strawberry buttercream pipes beautifully, making these cupcakes perfect for birthdays, baby showers, or spring and summer parties.
Ingredients (12 servings)
Ingredients for the Cupcakes
Ingredients for the Strawberry Purée
Ingredients for the Strawberry Buttercream
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How to Make Strawberry Cupcakes With Strawberry Buttercream
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Make the strawberry purée
Rinse and hull the strawberries, then pat them dry so you do not water down the purée.
Add strawberries, sugar, and lemon juice to a blender or food processor and blend until very smooth.
Measure out 1/2 cup purée total for this recipe and set it aside; chill any extra for another use.
-
Prep the pan and oven
Preheat your oven to 350°F and line a standard 12-cup muffin pan with paper cupcake liners.
Set the pan aside while you mix the cupcake batter so the oven is fully heated.
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Mix the dry ingredients
Whisk together the flour, baking powder, and salt in a medium bowl until the mixture looks evenly combined.
-
Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy.
This usually takes about 3 minutes on medium speed, and the mixture should look pale and airy.
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Add eggs, vanilla, milk, and purée
Beat in the eggs one at a time, mixing just until each egg disappears into the batter.
Mix in the vanilla extract, then add the milk and 1/4 cup strawberry purée and beat until smooth.
Add a drop or two of red food coloring if you want a deeper pink cupcake crumb.
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Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients in two batches, mixing on low speed just until combined each time.
Stop as soon as you no longer see streaks of flour so the cupcakes stay tender.
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Fill the pan and bake
Divide the batter evenly among the cupcake liners, filling each about two thirds full for nicely domed cupcakes.
Bake for 16 to 19 minutes, until the tops spring back lightly and a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Make the strawberry buttercream
Beat the softened butter in a clean bowl until creamy and smooth, about 2 minutes on medium speed.
Add 3 cups powdered sugar, 1/4 cup strawberry purée, vanilla, and a pinch of salt.
Mix on low speed until the sugar starts to combine, then increase to medium and beat until fluffy.
If the frosting seems too thin, beat in up to 1/2 cup more powdered sugar, a little at a time.
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Frost and decorate
Once the cupcakes are completely cool, spread or pipe the strawberry buttercream generously over the tops.
Top with fresh strawberry slices or sprinkles if you like, and serve the cupcakes the same day.
Substitutions
- Use cake flour instead of all-purpose flour
- Swap the all-purpose flour for cake flour using the same measurement for extra tender, bakery-style cupcakes. The cake flour gives a finer crumb and a slightly lighter, more delicate texture.
- Use buttermilk instead of whole milk
- Use the same amount of buttermilk for a tangy note that pairs nicely with sweet strawberries. The extra acidity also helps keep the cupcakes moist and soft for a longer time.
- Use freeze-dried strawberries for a stronger berry flavor
- Grind freeze-dried strawberries into a powder and add a few tablespoons to the buttercream along with the purée. This boosts the strawberry flavor and color without adding extra liquid, so the frosting stays thick.
Tips
- Use room-temperature ingredients
- Make sure butter, eggs, and milk are all at room temperature so they blend smoothly into the batter. Cold ingredients can cause the batter to curdle slightly and bake up less evenly.
- Do not overmix the batter
- Stop mixing as soon as the flour disappears, or the cupcakes can turn dense instead of fluffy. Overmixing develops gluten in the flour and gives the cupcakes a chewy, breadlike texture.
- Adjust frosting consistency slowly
- If the buttercream is too thick, add a teaspoon of purée or milk at a time. If it is too thin, beat in powdered sugar in small additions until it holds soft peaks.
- Cool cupcakes completely before frosting
- Warm cupcakes will melt the butter in the frosting and cause it to slide off or soak in. Give them time on a wire rack until the bottoms feel cool to the touch.
- Use a piping bag for a bakery look
- Fit a piping bag with a large star tip and swirl the frosting high for a classic cupcake style. This also keeps the frosting texture airy instead of pressing it flat with a knife.
Nutrition Facts *
| Energy | 456 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 23 | g |
| Carbohydrates | 59 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the middle?
- Cupcakes often sink when they are underbaked or when the oven temperature runs low. Bake until the centers spring back and a toothpick comes out clean from the middle. Avoid opening the oven door early, which can drop the temperature quickly.
- How can I get a stronger strawberry flavor?
- Use very ripe, sweet strawberries for the purée, since underripe berries taste less intense. You can also add a spoonful of strawberry jam or some freeze-dried strawberry powder to the batter.
- My buttercream looks curdled; what went wrong?
- Buttercream often looks curdled when the butter and purée have different temperatures or when liquid was added too quickly. Keep beating on medium speed until it smooths out, or chill briefly if it seems too soft.
- Can I make these cupcakes ahead of time?
- You can bake the cupcakes a day ahead, cool them completely, and store them covered at room temperature. Make the buttercream the same day you plan to serve, then frost shortly before your event.
- How should I store leftover frosted cupcakes?
- Store frosted cupcakes in an airtight container at cool room temperature for up to one day. For longer storage, refrigerate them up to three days and let them sit out before serving. The buttercream firms in the fridge, so allow time for it to soften again.
Serving Suggestions
These strawberry cupcakes make a lovely finish to brunch, baby showers, birthdays, or any spring and summer gathering.
For an extra special touch, garnish each cupcake with a tiny whole berry or a mint leaf for contrast.
Serve them with chilled lemonade, iced tea, or a glass of sparkling rosé for a very happy crowd.
More pairings:
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