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