Strawberry Cupcakes With Strawberry Buttercream Recipe

Indulge in the sweet, fruity flavors of these Strawberry Cupcakes with Strawberry Buttercream. Made with fresh strawberries in both the cupcakes and the frosting, this dessert is perfect for summer picnics, birthday parties, or whenever you crave a light and fruity treat. These cupcakes are incredibly moist and fluffy, with the natural sweetness of strawberries shining through. Topped with a decadent strawberry buttercream, every bite is a burst of fresh, juicy flavor.

What Are Strawberry Cupcakes with Strawberry Buttercream?

Strawberry cupcakes are light, moist, and fluffy cupcakes infused with the natural sweetness and tang of fresh strawberries. To complement the delicate flavor of the cupcakes, the strawberry buttercream is made with real strawberry puree, creating a frosting that is smooth, creamy, and full of fruity flavor. The pairing of strawberry in both the cake and frosting makes these cupcakes a strawberry lover’s dream.

Ingredients List for Strawberry Cupcakes

Here are the essential ingredients you’ll need to make the perfect strawberry cupcakes:

• 1 ½ cups all-purpose flour: Provides structure and stability to the cupcake batter.
• 1 teaspoon baking powder: Helps the cupcakes rise and gives them a fluffy texture.
• ¼ teaspoon baking soda: Adds extra lift to make the cupcakes light.
• ¼ teaspoon salt: Balances out the sweetness and enhances the strawberry flavor.
• ½ cup unsalted butter, softened: Adds richness and moisture to the cupcakes.
• ¾ cup granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
• 2 large eggs: Acts as a binding agent and contributes to the cupcake’s structure.
• 1 teaspoon vanilla extract: Adds depth of flavor to the cupcakes.
• ¼ cup sour cream or Greek yogurt: Makes the cupcakes extra moist and tender.
• ½ cup fresh strawberry puree: Gives the cupcakes their signature strawberry flavor. Puree the strawberries in a blender or food processor.
• ¼ cup whole milk: Adds moisture and helps achieve a smooth batter.
• ½ cup diced fresh strawberries: Adds texture and bursts of fresh strawberry flavor in every bite.

Ingredients List for Strawberry Buttercream

To make the luscious strawberry buttercream, you’ll need:

• 1 cup unsalted butter, softened: The base of the frosting, making it creamy and rich.
• 4 cups powdered sugar: Sweetens the buttercream and helps create a smooth texture.
• ½ cup fresh strawberry puree: For real strawberry flavor and a lovely pink hue.
• 1 teaspoon vanilla extract: Adds warmth and depth to the frosting.
• Pinch of salt: Balances the sweetness of the buttercream.
• 1-2 tablespoons heavy cream or whole milk: Adjusts the consistency of the frosting.

Substitutions and Variations

This strawberry cupcake recipe is versatile and can be adapted to fit your preferences or dietary needs. Here are some substitution ideas:

• Gluten-free option: Use a gluten-free 1:1 flour blend to make the cupcakes gluten-free.
• Dairy-free version: Replace the butter with a dairy-free margarine or vegan butter, and use almond or coconut milk in place of whole milk.
• Sugar alternatives: Swap granulated sugar with coconut sugar or a sugar substitute like monk fruit sweetener for a lower-sugar option.
• Strawberry variations: You can substitute fresh strawberries with freeze-dried strawberries for a more concentrated flavor or if strawberries aren’t in season.
• Chocolate twist: Add chocolate chips to the cupcake batter or drizzle melted white chocolate over the top of the frosted cupcakes for an added touch of decadence.

Step-by-Step Cooking Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make them easy to remove from the pan after baking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents and salt, resulting in evenly risen cupcakes.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed. Continue beating for 2-3 minutes until the mixture is light and fluffy. This process helps to aerate the batter, creating a light and tender cupcake texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor depth. The eggs and vanilla also help create a smooth, homogenous batter.

Step 5: Mix in the Strawberry Puree and Sour Cream

Blend the strawberry puree and sour cream into the batter. The puree not only adds a lovely pink color to the cupcakes but also infuses them with a fresh, fruity flavor. The sour cream or yogurt makes the cupcakes moist and tender.

Step 6: Alternate Adding Dry Ingredients and Milk

Add half of the flour mixture to the batter and mix on low speed until just combined. Then, pour in the milk and continue mixing. Finally, add the remaining flour mixture and beat until smooth. Be careful not to overmix the batter, as this can make the cupcakes tough.

Step 7: Fold in Diced Strawberries

Gently fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter. The diced strawberries will add small, juicy bursts of flavor in each cupcake.

Step 8: Fill the Cupcake Liners

Divide the cupcake batter evenly between the prepared cupcake liners, filling each about two-thirds full to allow room for the cupcakes to rise.

Step 9: Bake the Cupcakes

Place the cupcakes in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How to Cook Strawberry Cupcakes: A Step-by-Step Guide

Cooking strawberry cupcakes to perfection requires a few key techniques:

1. Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth and well-incorporated batter.
2. Pureeing the strawberries: Use a blender or food processor to make a smooth puree from fresh strawberries. You can strain the puree through a sieve if you prefer a smoother texture.
3. Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until combined to avoid dense cupcakes.
4. Cool before frosting: Make sure your cupcakes are completely cool before adding the buttercream, or the frosting will melt and slide off.

Common Mistakes to Avoid

• Overbaking: Overbaking the cupcakes will make them dry. Keep an eye on them as they bake and check with a toothpick for doneness.
• Too much puree: Adding too much strawberry puree can make the batter too wet, resulting in cupcakes that don’t rise properly. Stick to the recommended amounts.
• Skipping the sifting of powdered sugar: For smooth buttercream, sift the powdered sugar to avoid lumps.

Serving and Presentation Tips

Strawberry cupcakes are not only delicious but can also be made visually stunning with a few simple presentation tricks.

How to Serve Strawberry Cupcakes

• Room Temperature: Serve the cupcakes at room temperature for the best texture and flavor.
• With fresh fruit: Add a few slices of fresh strawberries on the side for an extra touch of freshness.

Presentation Ideas for Strawberry Cupcakes

• Frosting swirls: Use a star-shaped piping tip to create elegant swirls of strawberry buttercream on top of each cupcake.
• Fresh strawberry garnish: Top each cupcake with a small strawberry or a slice of fresh strawberry for a beautiful, natural decoration.
• Sprinkles and glitter: Add pink or red sprinkles, or a touch of edible glitter, to give the cupcakes a fun and festive appearance.

Strawberry Cupcake Recipe Tips

• Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated, but bring them to room temperature before serving.
• Make ahead: You can bake the cupcakes in advance and freeze them unfrosted. Simply thaw them and frost fresh before serving.
• Buttercream texture: If your strawberry buttercream is too thin, add more powdered sugar. If it’s too thick, thin it out with a tablespoon of cream or milk.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw the strawberries completely, then puree and dice them as needed.

2. How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. If unfrosted, they can be stored at room temperature for 2 days or frozen for up to 3 months.

3. Can I make the frosting ahead of time?
Yes! You can make the strawberry buttercream ahead of time and store it in the refrigerator for up to 3 days. Allow it to come to room temperature and re-whip it before frosting the cupcakes.

4. Can I add food coloring to the buttercream?
If you want a more vibrant pink color, you can add a few drops of pink or red food coloring to the buttercream. However, the fresh strawberry puree will already provide a natural pink hue.

Conclusion

These Strawberry Cupcakes with Strawberry Buttercream are a fresh, fruity delight that’s perfect for any occasion. Whether you’re baking for a birthday, a family gathering, or just because, these cupcakes will impress with their bright flavors and beautiful presentation. Follow the recipe carefully, and don’t forget to try out the tips and variations to make this recipe uniquely yours. Happy baking!

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