Strawberry Cupcakes with Strawberry Buttercream

Name: Strawberry Cupcakes with Strawberry Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
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

By Lindsay V
@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!

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

Rating:

★★★★★ 4 votes5

Comments:

13 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

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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

Step-by-Step

Preheat the oven to 350 degrees and line a 12 tin muffin tin with cupcake liners. Set aside.
Place strawberries in a small food processor and puree until smooth (I pureed the berries for batter and frosting at the same time).
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.
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.
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.
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.
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.
Frost cupcakes and garnish with additional strawberry, if desired!