Description
Delightful strawberry cupcakes topped with velvety strawberry buttercream, perfect for any occasion.
Ingredients
Scale
- 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