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Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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4.3 from 30 reviews

  • Author: Ava
  • Total Time: 3 hours
  • Yield: 20 cupcakes

Description

These moist and fluffy Strawberry Cupcakes are bursting with fresh strawberry flavor, topped with a creamy and vibrant strawberry buttercream frosting. Perfect for celebrations or any time you crave a sweet, fruity treat, this recipe combines real chopped strawberries and freeze-dried strawberry powder for maximum taste.

Ingredients

Cupcake Batter

  • 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

Strawberry Buttercream 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 Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners since the recipe yields about 20 cupcakes. Set them aside for baking.
  2. Make Strawberry Puree: Place 1/2 cup (80g) of chopped strawberries in a food processor or blender and pulse until it becomes a chunky puree, roughly 1/3 cup (80g). If the puree is too thick, add a splash of milk to help blend smooth. Set aside this puree for batter.
  3. Reserve Chopped Strawberries: Set aside the remaining 3/4 cup (120g) chopped strawberries to fold into the cupcake batter later.
  4. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt. This dry mix will be added in stages to the wet ingredients.
  5. Cream Butter and Sugar: Using a stand or hand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy. Scrape the bowl down as needed.
  6. Add Eggs and Vanilla: Add the large egg, two egg whites, and vanilla extract to the creamed mixture. Beat on medium-high speed until fully combined, scraping down the sides as needed. Then beat in the sour cream; the mixture may look slightly curdled, which is normal.
  7. Add Dry Ingredients, Milk, and Strawberry Puree: Add half of the dry ingredients and half of the milk to the wet mixture, mixing on low until incorporated. Add the remaining dry ingredients, milk, and the prepared strawberry puree. Mix gently until just combined to avoid over-mixing. The batter will be thick and creamy.
  8. Fold in Chopped Strawberries: Carefully fold the reserved chopped strawberries into the batter to distribute evenly without overworking it.
  9. Fill Cupcake Liners and Bake: Spoon the batter into lined muffin pans, filling each about 3/4 full. Bake in the preheated oven for 21–24 minutes, or until the tops spring back when touched and a toothpick inserted comes out mostly clean with a few moist crumbs.
  10. Cool Cupcakes: Let the cupcakes cool in the pan for 5–10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting to prevent the buttercream from melting.
  11. Make Strawberry Buttercream: Pulse the freeze-dried strawberries in a food processor or blender until powdered, about 1/2 cup of powder. In a large bowl, beat softened butter on medium-high speed for 2 minutes until creamy. Gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds then on high for 2 minutes until fluffy. Add a pinch of salt if the frosting tastes too sweet.
  12. Frost the Cupcakes: Using a piping bag fitted with your choice of tip (Ateco #826 recommended), frost the cooled cupcakes with the strawberry buttercream. Garnish with fresh strawberries if desired.
  13. Storage: Store leftover frosted cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for transport and to maintain decoration.

Notes

  • Ensure all cold ingredients like eggs, sour cream, milk, and butter are at room temperature for best texture and mixing ease.
  • Do not over-mix the batter once the wet and dry ingredients are combined to keep cupcakes tender.
  • Freeze-dried strawberries are key to the frosting’s intense strawberry flavor and vibrant color.
  • You can substitute heavy cream with whole milk in the frosting if desired, but cream adds richer texture.
  • If fresh strawberries are not in season, frozen and thawed can be used but drain excess moisture.
  • The batter may look curdled after adding sour cream, which is normal and does not affect the final cupcakes.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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