Description
Heavenly strawberry cupcakes with strawberry buttercream bring summer’s sweetest essence to your dessert table. Light, fruity layers packed with fresh berry flavor promise delightful moments that melt in your mouth and leave you craving more.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup fresh strawberries (pureed)
Leavening and Seasoning:
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- 1/4 cup whole milk
Buttercream Ingredients:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup fresh strawberries (pureed)
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350F (175C) and arrange paper liners in a cupcake tin.
- Sift together flour, baking powder, and salt in a medium mixing bowl to ensure smooth texture and eliminate potential lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and voluminous, approximately 3-4 minutes. Incorporate eggs one at a time, then blend in vanilla extract until fully integrated.
- Gently fold pureed strawberries and milk into the butter mixture, creating a smooth and consistent batter. Gradually introduce dry ingredients, mixing until just combined to prevent overmixing.
- Evenly distribute batter into prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack, which prevents condensation and maintains their delicate texture.
- For buttercream, whip butter until it becomes light and fluffy. Slowly incorporate powdered sugar, creating a smooth consistency. Blend in strawberry puree and vanilla extract until the frosting reaches a creamy, spreadable texture.
- Once cupcakes are entirely cooled, generously frost each with the strawberry buttercream using a piping bag or offset spatula.
Notes
- Select ripe, bright red strawberries for the most intense flavor and natural sweetness in both the cupcake batter and buttercream.
- Strain strawberry puree through a fine-mesh sieve to remove seeds, ensuring a smooth texture and preventing graininess in the cupcakes and frosting.
- Use room temperature ingredients like butter, eggs, and milk to help them blend more evenly and create a more consistent cupcake batter that rises perfectly.
- For a dairy-free version, substitute dairy milk with almond or oat milk, and use vegan butter alternatives to make these cupcakes accessible to more dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg