Print

Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

Delight in these moist and tender Strawberry Cupcakes topped with a luscious Creamy Strawberry Buttercream frosting. Bursting with fresh and freeze-dried strawberry flavor, these cupcakes combine a strawberry puree in the batter and a vibrant pink frosting, perfect for any celebration or sweet treat.

Ingredients

Scale

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, for garnish: fresh strawberries

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since the recipe yields about 20 cupcakes, prepare a second pan with liners or plan to bake in batches.
  2. Make Strawberry Puree: Place 1/2 cup (80g) of chopped strawberries into a food processor or blender and pulse until chunky puree forms, about 1/3 cup (80g). If puree is too thick, add a splash of milk to help blend. Set aside.
  3. Set Aside Remaining Strawberries: Reserve the remaining 3/4 cup (120g) chopped strawberries to fold into the batter later.
  4. Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, and salt until well combined. Set aside.
  5. Cream Butter and Sugar: Using a hand or stand mixer fitted with paddle attachment, cream together the softened butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
  6. Add Eggs and Vanilla: Add the large egg, egg whites, and vanilla extract to the creamed butter mixture. Beat at medium-high speed until fully combined, scraping down the bowl as necessary. Then beat in the sour cream; the mixture may look slightly curdled, which is normal.
  7. Combine Wet and Dry Ingredients: Add half of the dry ingredients and half of the milk to the wet mixture. Mix on low speed just until incorporated. Then add the remaining dry ingredients, remaining milk, and strawberry puree. Mix until just combined being careful not to overmix. The batter will be creamy and slightly thick.
  8. Fold in Chopped Strawberries: Gently fold the reserved 3/4 cup (120g) chopped strawberries into the batter to evenly distribute.
  9. Fill Cupcake Liners and Bake: Spoon batter into prepared cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 21–24 minutes until the tops spring back when touched and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  10. Cool Cupcakes: Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
  11. Prepare Strawberry Powder: Process freeze-dried strawberries in a food processor or blender until powdered, yielding about 1/2 cup strawberry powder for frosting.
  12. Make the Frosting: Beat softened butter on medium-high speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, strawberry powder, cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until light and fluffy. Adjust salt to balance sweetness if necessary.
  13. Frost Cupcakes: Pipe or spread the strawberry buttercream onto cooled cupcakes. Use a piping tip such as Ateco #826 for a decorative finish.
  14. Garnish and Store: Optionally top frosted cupcakes with fresh strawberries. Store leftover cupcakes tightly covered in the refrigerator for up to 3 days; a cupcake carrier is ideal for storage and transporting decorated cupcakes.

Notes

  • Use cake flour for a tender cupcake crumb; all-purpose flour can be substituted but may affect texture.
  • Make sure all wet ingredients are at room temperature to ensure proper mixing and texture.
  • Avoid over-mixing the batter to keep cupcakes light and fluffy.
  • Freeze-dried strawberries give the frosting an intense strawberry flavor without adding moisture.
  • Store cupcakes refrigerated to maintain freshness; bring to room temperature before serving for best flavor.
  • For a dairy-free option, substitute butter and dairy with plant-based alternatives accordingly.

Keywords: strawberry cupcakes, strawberry buttercream, cupcakes recipe, dessert, baking, fresh strawberry desserts

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