Description
Delightful strawberry cupcakes with creamy strawberry buttercream bring summer’s sweetness to your dessert table. Fresh strawberries and rich buttercream create a perfect balance of fruity flavor that will enchant dessert enthusiasts.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons (7.5 milliliters) baking powder
- 1/4 teaspoon (1.25 milliliters) salt
- 1/2 cup (113 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 cup (120 milliliters) milk
Fruit Ingredient:
- 1 cup (150 grams) fresh strawberries
Frosting Ingredients:
- 1 cup (230 grams) unsalted butter
- 3 cups (360 grams) powdered sugar
Instructions
- Heat oven to 350°F and arrange paper liners in a standard cupcake tin.
- Using an electric mixer, whip softened butter and sugar until light and fluffy, creating a smooth base.
- Incorporate eggs and vanilla extract into the butter mixture, ensuring complete integration.
- Sift together flour, baking powder, and salt in a separate bowl to eliminate potential lumps.
- Gradually blend dry ingredients into the wet mixture, alternating with milk to maintain a silky batter consistency.
- Gently fold fresh chopped strawberries into the batter, distributing evenly without overmixing.
- Fill cupcake liners approximately two-thirds full with prepared batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- For buttercream, whip butter until smooth and pale, creating a creamy foundation.
- Slowly incorporate powdered sugar, mixing until achieving a light, spreadable texture.
- Fold in freshly pureed strawberries, blending until the frosting reaches a vibrant pink color.
- Pipe or spread strawberry buttercream generously over cooled cupcakes.
- Optional: Garnish with fresh strawberry slices or decorative sprinkles.
Notes
- Enhance flavor by using fresh, ripe strawberries at peak sweetness for the most vibrant taste.
- Prevent strawberries from sinking by tossing them in a light coating of flour before folding into the batter.
- Achieve a more intense strawberry color by adding a drop of red food coloring to the buttercream if desired.
- Make the recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend and adding xanthan gum for better texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg