strawberry cupcakes with strawberry buttercream

Name: Strawberry Cupcakes With Strawberry Buttercream
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: FOR THE CUPCAKES:; 2/3 cup(s) whole fresh strawberries (or frozen, thawed); 1 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 teaspoon(s) vanilla extract; 1/2 cup(s) unsalted butter, softened to room temperature; 1/4 cup(s) whole milk; 1 cup(s) sugar; 1 - egg, room temperature; 2 - egg whites, room temperature; FOR THE STRAWBERRY BUTTERCREAM:; 1/2 cup(s) whole fresh strawberries (or frozen, thawed); 1 cup(s) unsalted butter, slightly cold; - pinch of salt; 3 1/2 cup(s) confectioners' sugar; 1/2 teaspoon(s) vanilla extract

★★★★☆ 7

A plate of Strawberry Cupcakes With Strawberry Buttercream.

review

a recipe by

Lindsay V

@SchnoodleSoup

Southeastern, MA

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...

Blue Ribbon Recipe

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 and fluffy with just enough strawberry flavor without being overly sweet. The strawberry buttercream is rich, creamy, and makes this recipe perfect.

— The Test Kitchen @kitchencrew

►

★★★★☆ 7

serves 12

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For strawberry cupcakes with strawberry buttercream

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

How To Make strawberry cupcakes with strawberry buttercream

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). You'll need 3 tablespoons of pure for the frosting and 1/3 cup puree for the batter.
3
In a medium bowl, whisk together flour, salt, and baking powder.
4
In a separate bowl, whisk together 1/3 cup strawberry puree, milk, and vanilla.
5
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.
6
With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in strawberry mixture. Slowly add remaining flour and scrape down sides of bowl if necessary.
7
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.
8
While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioners' sugar. Beat until well combined. Add vanilla and 3 Tbsp strawberry puree. Do not overmix.
9
Frost cupcakes and garnish with additional strawberry, if desired!
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!