Strawberry Cupcakes with Strawberry Buttercream are a delightful treat that bring a touch of sweetness and joy to any occasion. I remember the first time I made these cupcakes for a family gathering. The smell of fresh strawberries filled the air, and as soon as they came out of the oven, the whole house felt warm and inviting. Everyone couldn’t wait to take a bite! These cupcakes are perfect for birthdays, picnics, or just a sweet surprise for loved ones. They are simple to make and unforgettable in taste. Whether you’re a baking novice or a seasoned pro, you will find joy in making these delightful cupcakes.
Why Make This Recipe
This Strawberry Cupcake recipe is special for a few reasons. First, it’s incredibly easy to make. You don’t need fancy equipment or hard-to-find ingredients. If you have fresh strawberries, you’re almost there! This recipe creates a soft, fluffy cupcake that melts in your mouth, with a sweet strawberry buttercream that’s hard to resist.
Family gatherings become even more special with homemade treats, and these cupcakes are sure to be a hit. They are not just a sweet snack but also a way to show you care. Imagine sharing these beautiful, pink cupcakes with your friends and family, watching their faces light up with happiness. Plus, the vibrant color and rich strawberry flavor make them visually pleasing.
Making these cupcakes also allows you to connect with your inner baker. You can take pleasure in the small details, like pureeing fresh strawberries or whipping up the fluffy buttercream. Each step is enjoyable! Whether it’s a busy weeknight or a special celebration, these cupcakes can be your go-to recipe for bringing smiles to those you love.
How to Make Strawberry Cupcakes with Strawberry Buttercream
Making Strawberry Cupcakes is straightforward and rewarding. First, gather all your ingredients and tools. Having everything ready will make the process easier and faster. You will enjoy the sweet aroma of strawberries and sugar as you create these fluffy, delightful treats.
Begin by preheating your oven to 350°F (175°C) and lining a cupcake tray with 12 cupcake liners. This will help your cupcakes bake evenly while also making cleanup easier. In one bowl, mix together the flour, baking powder, and salt. This is called the dry mixture. It’s essential to combine these ingredients well to give your cupcakes structure.
Next, in a separate large bowl, beat the butter and sugar together until it’s light and fluffy. This step is crucial for adding air to the batter, which helps the cupcakes rise. Once the butter and sugar are blended, add the eggs one by one. Make sure to beat well after each egg addition. Then, stir in the strawberry puree and vanilla extract, bringing a vibrant flavor to your batter.
Now it’s time to combine the wet and dry ingredients. Alternate adding the flour mixture and the milk to the butter mixture, starting and finishing with the flour. Mixing just until combined helps keep the cupcakes soft and light.
When you’ve mixed everything, fill your cupcake liners about two-thirds full. This allows space for the cupcakes to rise without overflowing. Bake them in the preheated oven for 18 to 22 minutes. You can tell the cupcakes are finished when a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.
Now, for the best part: the strawberry buttercream! Beat the soft butter until it’s fluffy. Gradually mix in the powdered sugar, one cup at a time. This gradual mixing helps prevent a sugary mess! Then, stir in strawberry powder or thickened strawberry puree, vanilla extract, a pinch of salt, and a bit of heavy cream or milk to achieve your desired consistency.
Once your buttercream is smooth and fluffy, it’s time to pipe it onto the cooled cupcakes. Using a large star tip will make your frosting look professional and beautiful. Finally, place a fresh strawberry on top of each cupcake for that perfect finishing touch. The red strawberries against the soft pink buttercream make for a stunning presentation!
Ingredients
Here’s a look at the ingredients you will need for the Strawberry Cupcakes and Strawberry Buttercream, along with what each one does:
- 1 1⁄2 cups all-purpose flour: This is the base of your cupcakes, providing structure and fluffiness.
- 1 1⁄2 tsp baking powder: This makes the cupcakes rise and become light and airy.
- 1⁄4 tsp salt: A little salt enhances the flavors in the cupcakes.
- 1⁄2 cup unsalted butter, room temperature: This gives richness to the cupcakes and helps them become fluffy when creamed with sugar.
- 1 cup granulated sugar: This adds sweetness that balances the tartness of the strawberries.
- 2 large eggs: Eggs provide moisture and structure, helping the cupcakes hold together.
- 1⁄2 cup fresh strawberry puree: This adds delightful strawberry flavor and moisture.
- 1⁄4 cup milk: Milk keeps the batter light and helps create a smooth texture.
- 1 tsp vanilla extract: Adds warmth and enhances the flavor of the strawberries.
- 1 cup unsalted butter, room temperature (for buttercream): Similar to the cupcake batter, this provides richness to the frosting.
- 3 1⁄2 cups powdered sugar: This makes the buttercream sweet and gives it a smooth texture.
- 1⁄4 cup freeze-dried strawberry powder or 3 tbsp thick strawberry puree (reduced): Either option gives that lovely strawberry flavor to the frosting.
- 1–2 tbsp heavy cream or milk (for buttercream): This helps achieve a creamy frosting consistency.
- 1 tsp vanilla extract (for buttercream): Adds extra flavor to the frosting.
- Pinch of salt (for buttercream): Balances the sweetness of the frosting.
- Whole fresh strawberries (1 per cupcake for garnish): These add a beautiful touch as well as a burst of flavor on top.
Feel free to replace items if needed! For a gluten-free version, you can use a gluten-free all-purpose flour blend. You can also substitute dairy butter with a plant-based version if you’re dairy-free.
Directions
Here’s a step-by-step guide on how to make your Strawberry Cupcakes.
- Preheat Your Oven: Set your oven to 350°F (175°C). This gets it ready while you mix the batter. Line a cupcake tray with 12 cupcake liners.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. This will ensure they are evenly distributed in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until it is light and fluffy. This usually takes about 2-3 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. This helps to create a creamy texture.
- Incorporate Strawberry Puree and Vanilla: Stir in the fresh strawberry puree and vanilla extract. This will add flavor and make the batter smell amazing!
- Combine Wet and Dry Ingredients: Slowly alternate adding the flour mixture and the milk to the butter mixture. Start with flour and end with flour. Mix just until combined. Be careful not to overmix!
- Fill Liners: Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake: Place the tray in the oven and bake for 18-22 minutes. Check by inserting a toothpick in the center. It should come out clean.
- Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make the Buttercream: In a clean mixing bowl, beat the room-temperature butter until fluffy. Gradually add in the powdered sugar, beating well to avoid clouding the kitchen!
- Flavor the Frosting: Mix in the strawberry powder or reduced strawberry puree, vanilla extract, a pinch of salt, and heavy cream (or milk) until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe the buttercream on top using a large star tip.
- Garnish: Finish each cupcake with a whole fresh strawberry on top for a lovely touch.
Tips:
- Make sure to use room-temperature ingredients. This helps everything mix together smoothly.
- Don’t open the oven door too early when baking; it can cause the cupcakes to sink.
- To check for doneness, use a toothpick inserted in the middle. If it comes out clean, they are done!
- Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
How to Serve Strawberry Cupcakes
These Strawberry Cupcakes are versatile and can be enjoyed in different ways. They are perfect for many occasions, such as:
- Parties and Celebrations: These cupcakes’ bright colors and beautiful presentation make them terrific for birthday parties or holiday gatherings.
- Tea Time or Afternoon Snacks: Pair them with a nice cup of tea or coffee for a delightful afternoon treat.
- Picnics: Pack them in a picnic basket to share with friends and family at the park.
You can also serve them with a side of whipped cream or vanilla ice cream for even more indulgence. If you’re hosting a gathering, consider making a cupcake tower for a stunning centerpiece.
How to Store Strawberry Cupcakes
After making these delicious cupcakes, you might have some leftovers. Here’s how to store them properly:
- Room Temperature: If you plan to eat them within a couple of days, keep them in an airtight container at room temperature. This will keep them fresh without drying out.
- Refrigerator: For longer storage, place the cupcakes in the fridge. They will last up to 3 days. Just let them come back to room temperature before serving for the best texture.
- Freezer: If you want to save them for later, freeze the cupcakes without frosting. Wrap each cupcake tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. They will stay fresh for up to 2 months. When you are ready to enjoy, thaw them in the fridge and frost them afterward.
Tips to Make Strawberry Cupcakes
Here are some beginner-friendly tips to ensure your Strawberry Cupcakes turn out perfectly:
- Use Fresh Strawberries: Make sure to use ripe, fresh strawberries for the best flavor.
- Measure Ingredients Accurately: Use dry measuring cups for flour and sugar and liquid measuring cups for milk and puree. This ensures the right texture.
- Don’t Overmix: Mix the batter just until combined; too much mixing can make the cupcakes tough.
- Check Your Oven Temperature: Ovens can vary in temperature. If your cupcakes are browning too quickly, reduce the temperature by 25°F (about 10°C) and check them a bit earlier.
Variation
Want to switch things up with your Strawberry Cupcakes? Here are a few variations you might enjoy:
- Chocolate Strawberry: Add cocoa powder to half of the batter to create a marble effect. The chocolate pairs beautifully with strawberries.
- Lemon Strawberry: Mix in some lemon zest into the batter for a refreshing twist. It adds a zesty brightness that complements the strawberries.
- Gluten-Free Option: Use a gluten-free baking blend instead of all-purpose flour. Make sure your baking powder is gluten-free as well.
FAQs
Q: Can I make Strawberry Cupcakes ahead of time?
Yes! You can make the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the best taste and freshness.
Q: What’s the best way to reheat it?
To reheat, place your cupcake in the microwave for about 10-15 seconds just until warm. Enjoy it with a scoop of ice cream for an extra treat.
Q: Can I use a different flour?
Yes, you can try a gluten-free flour blend if needed. Just ensure it’s cup-for-cup compatible so it equals the same amount as all-purpose flour.
Strawberry Cupcakes with Strawberry Buttercream are not just desserts; they are a celebration of flavors that bring happiness. Whether you’re baking for a special occasion or just for fun, these cupcakes will surely bring joy to you and those you share them with. Enjoy the process and revel in the sweet results!
Print
Strawberry Cupcakes with Strawberry Buttercream
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful strawberry cupcakes topped with velvety strawberry buttercream, perfect for any occasion.
Ingredients
- 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
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, room temperature (for buttercream)
- 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 (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Whole fresh strawberries (1 per cupcake for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh strawberry puree and vanilla extract.
- Slowly alternate adding the flour mixture and the milk to the butter mixture, starting and finishing with flour.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat the room-temperature butter until fluffy, gradually adding the powdered sugar.
- Mix in the strawberry powder or reduced strawberry puree, vanilla extract, a pinch of salt, and heavy cream (or milk) until smooth.
- Pipe the buttercream onto the cooled cupcakes and garnish with fresh strawberries.
Notes
Make sure to use room-temperature ingredients for optimal mixing. For a gluten-free version, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cupcakes, dessert, buttercream, baking, sweet treats