Strawberry Cupcakes with Strawberry Buttercream
Introduction
Strawberry Cupcakes with Strawberry Buttercream are a delightful treat that combines the sweetness of fresh strawberries with fluffy cupcake goodness. Perfect for birthdays, picnics, or just satisfying your sweet tooth, these cupcakes are a favorite for many. The vibrant pink color and fruity flavor make them appealing to both kids and adults alike.
Why Make This Recipe
You should make these Strawberry Cupcakes because they are not only delicious but also relatively easy to prepare. The fresh strawberry puree adds a natural sweetness, while the strawberry buttercream brings a creamy finish. These cupcakes are perfect for special occasions or just a fun baking day at home.
How to Make Strawberry Cupcakes with Strawberry Buttercream
Ingredients
For the Cupcakes:
- 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 (blended strawberries)
- 1/4 cup milk
- 1 tsp vanilla extract
For the 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 (reduced)
- 1-2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Whole fresh strawberries
Directions
-
Make the Cupcakes:
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 well after each. Mix in the strawberry puree and vanilla extract. Now, alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just combined. Fill the cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. -
Make the Buttercream:
Beat the butter on high 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. You can adjust the consistency with more cream if needed. -
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 Strawberry Cupcakes at room temperature for the best flavor. They are perfect for sharing at parties, and their adorable appearance will surely impress your guests. Enjoy with a glass of milk or your favorite beverage.
How to Store Strawberry Cupcakes
You can store Strawberry Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, refrigerate them for up to a week. Just be sure to bring them back to room temperature before serving for the best taste!
Tips to Make Strawberry Cupcakes
- Use fresh, ripe strawberries for the best flavor in your puree.
- Make sure your butter is at room temperature to achieve a creamy buttercream.
- If you want a stronger strawberry flavor in the buttercream, use freeze-dried strawberry powder.
- Don’t overmix your batter, as it can make the cupcakes dense.
Variation
You can add chocolate chips to your cupcake batter for a chocolate-strawberry combo. You can also top the cupcakes with whipped cream instead of buttercream for a lighter finish.
FAQs
1. Can I use frozen strawberries instead?
Yes, you can use frozen strawberries. Just thaw and drain them before blending to make the puree.
2. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.
3. Can I substitute the butter in the recipe?
Yes, you can use vegan butter or a plant-based butter substitute to make these cupcakes dairy-free.
