Strawberry Cupcakes With Strawberry Buttercream Recipe
These strawberry cupcakes with strawberry buttercream are a fruity and delightful dessert that bursts with real strawberry flavor. Each bite is light and moist, topped with a smooth, strawberry-infused buttercream frosting. Perfect for parties, picnics, or any occasion where you want a taste of summer, these cupcakes are a must-try for strawberry lovers.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup fresh strawberries, pureed
- For the strawberry buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup fresh strawberry puree
- 1 tsp vanilla extract
- 1-2 tbsp milk (if needed for consistency)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Add Strawberries and Dry Ingredients: Mix in the strawberry puree. Gradually add dry ingredients, alternating with milk, until just combined.
- Bake: Divide batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
- Prepare Frosting: Beat the butter until creamy, then gradually add powdered sugar. Mix in the strawberry puree and vanilla extract. Add milk if needed to reach the desired consistency.
- Frost Cupcakes: Once the cupcakes are cooled, frost them with the strawberry buttercream.
Notes
- You can use frozen strawberries for the puree if fresh ones aren’t available.
- For a stronger strawberry flavor, add a bit of strawberry extract to both the batter and frosting.
- Store cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 38g
- Sodium: 150mg