Description
Heavenly strawberry cupcakes with creamy strawberry buttercream showcase summer’s sweetest berry bounty. Moist cake layers and silky frosting create a delightful dessert experience you’ll savor with pure delight.
Ingredients
Scale
- 1/2 cup fresh strawberry puree
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Prepare the oven to 350F (175C) and arrange cupcake liners in a standard muffin tin.
- Combine flour, leavening agents, and salt in a medium bowl, whisking thoroughly to ensure even distribution.
- In a separate large mixing bowl, cream butter and sugar until the mixture becomes pale and airy, creating a fluffy base.
- Incorporate eggs individually, ensuring each is fully blended before adding the next, then gently fold in vanilla and strawberry puree.
- Gradually integrate the dry ingredients into the wet mixture, alternating with milk to maintain a smooth, lump-free batter.
- Carefully distribute the batter among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack, preventing condensation from affecting the texture.
- For the buttercream, whip butter until it becomes light and creamy, creating a smooth foundation.
- Slowly incorporate powdered sugar, mixing until the frosting reaches a silky consistency.
- Blend in strawberry puree, vanilla extract, and heavy cream, adjusting until the frosting is spreadable and glossy.
- Once cupcakes are thoroughly cooled, generously frost each one with the strawberry buttercream.
Notes
- Use room temperature ingredients like butter, eggs, and milk to ensure smooth blending and consistent texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes by stirring just until ingredients are combined.
- Fresh strawberry puree works best, but frozen strawberries can be substituted if thawed and drained completely to remove excess moisture.
- For a gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend to maintain the original recipe’s structure and taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 167 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg