Strawberry Cupcakes with Strawberry Buttercream Recipe

[KarenDeel]

Hey everyone! I just baked these Strawberry Cupcakes with Strawberry Buttercream, and they’re a total hit! The combo of fresh strawberries in the cupcakes and the creamy buttercream is just divine. Plus, they look super cute with a touch of pink! If you’re craving something sweet and fruity, these are a must-try. Enjoy baking and indulging!

Strawberry Cupcakes with Strawberry Buttercream Recipe

Ingredients:

For the Cupcakes:

• 3 cups all-purpose flour (360g)
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature (227g)
• 1 ½ cups granulated sugar (300g)
• 3 large eggs
• 1 tbsp vanilla extract
• ½ cup sour cream, room temperature (120g)
• ½ cup whole milk, room temperature (120ml)
• 1 cup fresh strawberries, finely chopped (220g)
• 1 drop soft pink food coloring (optional)

For the Strawberry Buttercream:

• 1 ½ cups unsalted butter, room temperature (340g)
• ¼ tsp salt
• 6 cups powdered sugar (720g)
• 6 tbsp pureed fresh strawberries (about 6 large berries / 90ml)
• ½ tsp vanilla extract

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla.
5. In a measuring cup or medium bowl, mix together the sour cream and whole milk.
6. With the mixer on low, gradually add a third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat, alternating between flour and sour cream, until combined. Fold in the chopped strawberries and food coloring if using.
7. Divide the batter evenly among the cupcake liners, about ¼ cup per liner.
8. Bake one pan at a time for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

For the Strawberry Buttercream:

1. In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, beat the butter and salt on medium speed until creamy and pale, about 5 minutes.
2. Gradually add the powdered sugar and strawberry puree, beating on low until combined. Scrape down the bowl as needed. Add the vanilla and increase the speed to medium. Beat until fluffy and spreadable, about 1 minute.
3. Transfer the frosting to a piping bag fitted with a decorative tip and pipe it onto the cooled cupcakes. Garnish with fresh strawberries if desired.

Notes:

• To make strawberry puree, blend about 10-12 strawberries until smooth. You can also use thawed frozen strawberries.
• Measure flour accurately to avoid dry cupcakes. Use a scale for best results, or fluff the flour with a spoon, lightly spoon it into your measuring cup, and level off with a knife.
• Sift flour if it’s lumpy for lighter cupcakes.
• Bring eggs to room temperature for better batter consistency. If you're short on time, place them in warm water for 5 minutes.
• Bake cupcakes one pan at a time for even results.
• If you don’t have extra strawberries for puree, strawberry jam or preserves work great in the frosting.
• A few drops of pink food coloring can give your cupcakes a lovely hue, and you can add some to the frosting as well!

Enjoy these delightful strawberry cupcakes—they’re a sweet treat that’s sure to brighten your day!

 

[Cookie2122]

I think this recipe was pretty good! Overall it was really good with the homemade frosting but i changed the recipe a little bit by adding 3/4 tsp of sugar.

 

[KarenDeel]

I think this recipe was pretty good! Overall it was really good with the homemade frosting but i changed the recipe a little bit by adding 3/4 tsp of sugar.

Thanks so much for trying out the recipe! I'm glad you liked it, and adding a bit more sugar sounds like a tasty tweak. Happy cooking!

 

[Kardel]

Hey everyone! I just baked these Strawberry Cupcakes with Strawberry Buttercream, and they’re a total hit! The combo of fresh strawberries in the cupcakes and the creamy buttercream is just divine. Plus, they look super cute with a touch of pink! If you’re craving something sweet and fruity, these are a must-try. Enjoy baking and indulging!

Strawberry Cupcakes with Strawberry Buttercream Recipe

View attachment 5092

Ingredients:

For the Cupcakes:

• 3 cups all-purpose flour (360g)
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature (227g)
• 1 ½ cups granulated sugar (300g)
• 3 large eggs
• 1 tbsp vanilla extract
• ½ cup sour cream, room temperature (120g)
• ½ cup whole milk, room temperature (120ml)
• 1 cup fresh strawberries, finely chopped (220g)
• 1 drop soft pink food coloring (optional)

For the Strawberry Buttercream:

• 1 ½ cups unsalted butter, room temperature (340g)
• ¼ tsp salt
• 6 cups powdered sugar (720g)
• 6 tbsp pureed fresh strawberries (about 6 large berries / 90ml)
• ½ tsp vanilla extract

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla.
5. In a measuring cup or medium bowl, mix together the sour cream and whole milk.
6. With the mixer on low, gradually add a third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat, alternating between flour and sour cream, until combined. Fold in the chopped strawberries and food coloring if using.
7. Divide the batter evenly among the cupcake liners, about ¼ cup per liner.
8. Bake one pan at a time for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

For the Strawberry Buttercream:

1. In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, beat the butter and salt on medium speed until creamy and pale, about 5 minutes.
2. Gradually add the powdered sugar and strawberry puree, beating on low until combined. Scrape down the bowl as needed. Add the vanilla and increase the speed to medium. Beat until fluffy and spreadable, about 1 minute.
3. Transfer the frosting to a piping bag fitted with a decorative tip and pipe it onto the cooled cupcakes. Garnish with fresh strawberries if desired.

Notes:

• To make strawberry puree, blend about 10-12 strawberries until smooth. You can also use thawed frozen strawberries.
• Measure flour accurately to avoid dry cupcakes. Use a scale for best results, or fluff the flour with a spoon, lightly spoon it into your measuring cup, and level off with a knife.
• Sift flour if it’s lumpy for lighter cupcakes.
• Bring eggs to room temperature for better batter consistency. If you're short on time, place them in warm water for 5 minutes.
• Bake cupcakes one pan at a time for even results.
• If you don’t have extra strawberries for puree, strawberry jam or preserves work great in the frosting.
• A few drops of pink food coloring can give your cupcakes a lovely hue, and you can add some to the frosting as well!

Enjoy these delightful strawberry cupcakes—they’re a sweet treat that’s sure to brighten your day!

These strawberry cupcakes sound heavenly! Can't wait to try this recipe for my next sweet treat fix!