Strawberry Cupcakes with Strawberry Buttercream

Lindsay V

By
@SchnoodleSoup

Perfect for little girls' birthday parties, Mother's Day, themed baby showers or celebrating 80's cartoons like Strawberry Shortcake and Jem. Whatever floats your boat...

Hungry for more? Check out my blog, schnoodlesoup.com, for more recipes, daily humor and a ridiculously cute dog!


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Comments:

Serves:

12

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you're a fan of strawberries, then you'll be a fan of this strawberry cupcakes recipe. They're bursting with strawberry flavor! The cake seemed a bit thick when mixed, but it baked up light, fluffy and with just enough strawberry flavor without being overly sweet. The strawberry buttercream is rich, creamy and makes this recipe perfect.

Ingredients

FOR THE CUPCAKES:

2/3 c
whole fresh strawberries (or frozen, thawed)
1 1/2 c
all-purpose flour
1 tsp
baking powder
1/4 tsp
salt
1 tsp
vanilla extract
1/2 c
unsalted butter, softened to room temperature
1/4 c
whole milk
1 c
sugar
1
egg, room temperature
2
egg whites, room temperature

FOR THE STRAWBERRY BUTTERCREAM:

1/2 c
whole fresh strawberries (or frozen, thawed)
1 c
unsalted butter, slightly cold
pinch of salt
3 1/2 c
confectioners' sugar
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Preheat the oven to 350 degrees and line a 12 tin muffin tin with cupcake liners. Set aside.
2
Place strawberries in a small food processor and puree until smooth (I pureed the berries for batter and frosting at the same time).
3
In a medium bowl, whisk together flour, salt and baking powder. In a separate bowl, whisk together 1/3 cup strawberry puree, milk and vanilla.
4
In an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Gradually add sugar and beat until combined. Slowly add egg and egg whites until just blended.
5
With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in strawberry mixture. Slowly add remaining flower and scrape down sides of bowl if necessary.
6
Divide batter evenly into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing.
7
While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioner’s sugar. Beat until well combined. Add vanilla and 3 Tbsp strawberry puree. Do not overmix.
8
Frost cupcakes and garnish with additional strawberry, if desired!

About this Recipe

Course/Dish: Desserts, Other Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Cupcake Collection
Recipe For: The Best Cupcake