The Fluffiest Strawberry Cupcakes with Creamy Buttercream Recipe

Crafting delightful strawberry cupcakes with creamy strawberry buttercream can spark pure joy in any kitchen.

Sweet berry aromas waft through the air as fresh ingredients come together.

Soft, moist cake layers promise delectable moments of pure indulgence.

Vibrant pink frosting adds a playful touch to these irresistible treats.

Each bite delivers a burst of natural strawberry flavor that dances across your palate.

Seasonal berries make this recipe shine with incredible freshness and charm.

Whip up these cupcakes and watch smiles bloom around your table.

Strawberry Cupcakes with Creamy Strawberry Buttercream: A Sweet Treat

• Burst with Seasonal Freshness: Celebrate summer's sweetest berry by transforming fresh strawberries into a delightful dessert that captures the essence of the season.
• Quick and Simple Baking Adventure: Master this recipe with easy-to-follow steps that make baking these cupcakes accessible for both novice and experienced home bakers.
• Crowd-Pleasing Dessert Perfection: Create a stunning treat that works beautifully for family gatherings, potlucks, birthday parties, or just because you want something deliciously special.
• Customize with Ease: Experiment with decoration by adding fresh strawberry slices, sprinkles, or a drizzle of chocolate to make these cupcakes uniquely yours.

Ingredients for Strawberry Cupcakes with Buttercream

• All-Purpose Flour: A key ingredient that provides the structure for the soft and tender cupcakes.
• Granulated Sugar: Adds sweetness and helps create a light, delicate texture.
• Unsalted Butter: Provides rich flavor and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cupcakes' moisture.

• Fresh Strawberries: Offer natural sweetness and bright fruit flavor to the cupcakes.
• Strawberry Puree: Intensifies the strawberry taste and adds moisture to the batter.

• Baking Powder, Baking Soda, Salt: Help the cupcakes rise and balance the overall flavor.
• Vanilla Extract: Enhances the strawberry flavor and adds depth to the cupcake taste.

• Milk: Provides moisture and helps create a smooth batter.
• Heavy Cream: Adjusts the frosting consistency for perfect spreadability.

• Powdered Sugar: Creates a smooth, sweet base for the buttercream.
• Unsalted Butter: Forms the creamy foundation of the frosting.
• Vanilla Extract: Adds a complementary flavor to the strawberry buttercream.
• Strawberry Puree: Gives the frosting its signature strawberry flavor and pink color.

How to Bake Strawberry Cupcakes with Buttercream

Step 1: Prepare Oven and Cupcake Pan

Set the oven to 350F and line a cupcake pan with 12-14 paper liners.

Make sure the liners are evenly spaced and fully cover the pan’s surface.

Step 2: Create Dry Ingredient Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Ensure all dry ingredients are thoroughly combined with no lumps.

Step 3: Cream Butter and Sugar

Using an electric mixer, blend butter and sugar until the mixture becomes light, airy, and pale in color.

The texture should be smooth and fluffy.

Incorporate eggs and vanilla extract, mixing until fully integrated.

Step 4: Add Fresh Strawberry Elements

• Chopped fresh strawberries
• Strawberry puree

Mix carefully to distribute strawberry pieces evenly throughout the batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add dry ingredient mixture to the wet ingredients, alternating with milk.

Mix until the batter becomes smooth and no flour streaks remain.

Be careful not to overmix.

Step 6: Bake Cupcakes

Fill each cupcake liner about three-quarters full with batter.

Bake in the preheated oven for 18-20 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Allow cupcakes to cool completely on a wire rack.

Step 7: Prepare Strawberry Buttercream

Beat butter until creamy and smooth.

• Powdered sugar
• Vanilla extract
• Strawberry puree

Mix until the frosting is light and fluffy.

Step 8: Adjust Frosting and Decorate

If the frosting seems too thick, add heavy cream a little at a time to reach desired consistency.

Using a piping bag or spatula, generously frost the cooled cupcakes.

Optional: Garnish with fresh strawberry slices or sprinkles.

Tips for Perfect Strawberry Buttercream

• Fold extra finely chopped fresh strawberries into the batter for intense fruity bursts in every bite.
• Toss strawberry pieces in a thin layer of flour before mixing to keep them evenly distributed throughout the cupcakes.
• Chill buttercream for 15 minutes before piping to achieve smooth, stable swirls that hold their shape.
• Ensure butter, eggs, and milk are at room temperature for smoother batter and more consistent baking results.
• Use seasonal berries like raspberries or blackberries as an alternative to create unique flavor variations of the cupcakes.

Variations for Strawberry Cupcakes with Buttercream

• Gluten-Free Strawberry Cupcakes: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture.
• Vegan Strawberry Delight: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free milk and vegan buttercream.
• Chocolate-Strawberry Fusion: Add cocoa powder to the cake batter and mix chocolate chips into the strawberry puree for a rich flavor combination.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar and replace some strawberry puree with sugar-free strawberry extract to reduce overall sugar content.

Serving Suggestions for Strawberry Cupcakes with Buttercream

• Fresh Fruit Finale: Top each cupcake with a fresh, plump strawberry for a vibrant and elegant presentation that highlights the dessert's flavor.
• Decorative Drizzle: Create delicate strawberry sauce swirls on the plate or drizzle a light pink strawberry glaze over the buttercream for an extra touch of sweetness.
• Garnish Glow: Sprinkle crushed freeze-dried strawberries or edible flower petals around the cupcake to add texture and a professional bakery-style finish.
• Pairing Perfection: Serve alongside a scoop of vanilla bean ice cream or a chilled glass of rosé wine to complement the strawberry's bright, summery essence.

Storage Advice for Strawberry Cupcakes with Buttercream

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Cover carefully to prevent buttercream from getting smudged.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Place cupcakes in a single layer in a freezer-safe container with a tight lid. Freeze for up to 1 month. Thaw in refrigerator overnight.
• Warm refrigerated cupcakes at room temperature for 15-20 minutes before serving. For frozen cupcakes, let them completely thaw in the refrigerator, then bring to room temperature before enjoying.

FAQs

• Can I use frozen strawberries for this recipe?

Yes, thaw and drain frozen strawberries completely before using. Pat them dry to prevent excess moisture in the cupcakes.

• How do I prevent my strawberry pieces from sinking in the batter?

Toss chopped strawberries in a little flour before adding them to the batter. This helps them stay suspended during baking.

• What if my buttercream looks too runny?

Add more powdered sugar gradually until you reach the desired consistency. If it’s still too thin, chill the buttercream for 10-15 minutes before frosting.

• How ripe should my strawberries be for the best flavor?

Use strawberries that are bright red, fragrant, and slightly soft but not mushy. Overripe strawberries can make the cupcakes too wet.

Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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4.9 from 39 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Luscious strawberry cupcakes with creamy strawberry buttercream celebrate summer’s sweetest fruit in a delightful dessert. Strawberry lovers will adore these light, fresh cupcakes that bring pure joy to any gathering.

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Ingredients

Scale 1x2x3x

Cake Base Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, finely chopped
• 1/4 cup fresh strawberry puree

Liquid Ingredients:

• 1/2 cup (120 milliliters) whole milk or buttermilk

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Instructions

1. Prepare the oven at 350°F and arrange cupcake liners in a standard muffin tin.
2. In a separate mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt, whisking thoroughly to ensure even distribution.
3. Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a light texture.
4. Incorporate eggs and vanilla extract into the butter mixture, blending until smooth and well integrated.
5. Gently fold in finely chopped strawberries and strawberry puree, distributing evenly throughout the batter.
6. Alternately add dry ingredients and milk to the mixture, mixing until a uniform, silky batter forms without overmixing.
7. Carefully fill each cupcake liner approximately three-quarters full with the prepared batter.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove cupcakes from the oven and allow them to cool completely on a wire rack.
10. For the buttercream, whip butter until it becomes smooth and creamy using an electric mixer.
11. Gradually incorporate powdered sugar, vanilla extract, and strawberry puree, blending until the frosting reaches a light, spreadable consistency.
12. If needed, adjust the frosting’s texture by adding small amounts of heavy cream until desired smoothness is achieved.
13. Once cupcakes are fully cooled, generously frost each cupcake with the strawberry buttercream.

Notes

• Fold chopped strawberries gently into batter to prevent sinking and maintain fruit texture during baking.
• Select ripe, sweet strawberries for maximum flavor intensity in both cupcake and buttercream.
• Freeze strawberries briefly before pureeing to achieve smoother, more concentrated fruit essence.
• Adjust buttercream thickness by gradually adding cream, ensuring perfect piping consistency for decorating cupcakes.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 120 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg