These Strawberry Cupcakes with Strawberry Buttercream are a dream come true for strawberry lovers! Made with real strawberries in both the fluffy cupcakes and the luscious buttercream frosting, they’re bursting with fresh and vibrant flavor. Perfect for birthdays, parties, or any time you crave a sweet, fruity treat, these cupcakes are sure to impress!
Kitchen Equipment Needed
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Piping bag and tip (optional)
Ingredients Overview
- Fresh Strawberries: The star of the recipe, adding natural sweetness and flavor.
- Butter: Adds richness and helps create a tender crumb and creamy frosting.
- Sugar: Sweetens the cupcakes and frosting. Granulated sugar is used in the cupcakes, while powdered sugar is perfect for the buttercream.
- Flour: All-purpose flour is the foundation for light and fluffy cupcakes.
- Eggs: Provide structure and moisture to the cupcakes.
Step-by-Step Instructions
1. Prep the Strawberries
- Wash and hull 1 1/2 cups of fresh strawberries. Puree them in a blender or food processor. Reserve 1/2 cup for the cupcakes and 2-3 tablespoons for the frosting.
2. Make the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together 1/2 cup unsalted butter (softened) and 1 cup granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1/2 cup strawberry puree.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/3 cup whole milk. Mix until just combined.
3. Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Strawberry Buttercream
- In a mixing bowl, beat 1 cup unsalted butter (softened) until smooth and creamy.
- Gradually add 4 cups powdered sugar, 1 cup at a time, mixing on low speed.
- Beat in 2-3 tablespoons of the reserved strawberry puree and 1 teaspoon vanilla extract. Mix until the frosting is light and fluffy.
5. Decorate the Cupcakes
- Once the cupcakes are completely cool, frost them with the strawberry buttercream using a piping bag or an offset spatula.
- Garnish with fresh strawberry slices or sprinkles, if desired.
Recipe Tips
- Fresh vs. Frozen Strawberries: Fresh strawberries work best for the brightest flavor, but thawed frozen strawberries can also be used in a pinch.
- Buttercream Consistency: Adjust the frosting consistency by adding more powdered sugar for thickness or a splash of milk for a thinner texture.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
What to Serve With This Recipe
These cupcakes pair wonderfully with a glass of milk, a cup of tea, or even a refreshing strawberry lemonade.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and frost them just before serving for the freshest presentation.
Can I use a different fruit?
Absolutely! You can substitute strawberries with raspberries, blueberries, or peaches for a different flavor profile.
Can I freeze these cupcakes?
Yes, the cupcakes (unfrosted) can be frozen for up to 2 months. Thaw them at room temperature and frost before serving.
Ingredients
Cupcakes:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the batter by creaming butter and sugar, then adding eggs, vanilla, and strawberry puree. Alternate adding dry ingredients and milk.
- Bake the cupcakes for 18-22 minutes, then cool completely.
- Make the frosting by beating butter, powdered sugar, strawberry puree, and vanilla until smooth.
- Frost the cooled cupcakes and decorate as desired.
Enjoy these delightful Strawberry Cupcakes with Strawberry Buttercream—a treat as beautiful as it is delicious!
These Strawberry Cupcakes
Strawberry Buttercream are a dream come true for strawberry lovers! Made with real strawberries in both the fluffy cupcakes and the luscious buttercream frosting, they’re bursting with fresh and vibrant flavor. Perfect for birthdays, parties, or any time you crave a sweet, fruity treat, these cupcakes are sure to impress!
Equipment
- Kitchen Equipment Needed:
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Piping bag and tip (optional)
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2-3 tablespoons strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the batter by creaming butter and sugar, then adding eggs, vanilla, and strawberry puree. Alternate adding dry ingredients and milk.
- Bake the cupcakes for 18-22 minutes, then cool completely.
- Make the frosting by beating butter, powdered sugar, strawberry puree, and vanilla until smooth.
- Frost the cooled cupcakes and decorate as desired.
- Enjoy these delightful Strawberry Cupcakes with Strawberry Buttercream—a treat as beautiful as it is delicious!
Leave a Reply