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Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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4.2 from 12 reviews

These Strawberry Cupcakes with Creamy Strawberry Buttercream combine fluffy, moist cake infused with fresh strawberry puree and chopped strawberries, topped with a luscious, naturally flavored strawberry buttercream frosting made from freeze-dried strawberries. Perfect for celebrations or a delightful treat, these cupcakes deliver vibrant strawberry flavor in every bite.

Ingredients

Cupcakes

  • 1 and 1/4 cups (200g) chopped strawberries, divided
  • 2 and 1/3 cups (280g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 large egg + 2 egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1/2 cup (120g) whole milk, at room temperature

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Salt, to taste
  • Optional for garnish: fresh strawberries

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C) and line two 12-count muffin pans with cupcake liners, as this recipe yields about 20 cupcakes.
  2. Make Strawberry Puree: Place 1/2 cup (80g) of chopped strawberries in a food processor or blender and pulse until chunky puree forms, approximately 1/3 cup (80g). Add a little milk if needed for better blending. Set aside.
  3. Reserve Strawberries: Set aside the remaining 3/4 cup (120g) chopped strawberries to fold into the batter later.
  4. Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt in a large bowl. Set aside.
  5. Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy, scraping down the bowl edges as needed.
  6. Add Eggs and Vanilla: Beat in the egg, egg whites, and vanilla on medium-high speed until evenly combined, scraping down the bowl as necessary. Then mix in the sour cream; the mixture may look curdled, which is normal.
  7. Combine Batter: Add half of the dry ingredients and half of the milk to the butter mixture, mixing on low until just incorporated. Add the remaining dry ingredients, milk, and strawberry puree; mix gently until just combined without overmixing. Fold in the reserved chopped strawberries.
  8. Fill and Bake: Spoon batter into cupcake liners, filling about three-quarters full. Bake for 21–24 minutes until tops spring back to the touch and a toothpick inserted comes out mostly clean with moist crumbs.
  9. Cool Down: Let cupcakes cool in the pans for 5–10 minutes before transferring to a wire rack. Allow them to cool completely before frosting.
  10. Prepare Strawberry Powder: Process freeze-dried strawberries in a food processor or blender until finely powdered, about 1/2 cup of powder.
  11. Make Frosting: Beat softened butter on medium-high speed until creamy (~2 minutes). Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then high for 2 minutes. Adjust salt to balance sweetness if needed.
  12. Frost Cupcakes: Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh strawberries if desired.
  13. Storage: Store leftover cupcakes covered in the refrigerator for up to 3 days, preferably in a cupcake carrier to protect decorations.

Notes

  • Use cake flour for a lighter, tender crumb; do not substitute with all-purpose flour.
  • Room temperature ingredients such as butter, eggs, sour cream, and milk help ensure even mixing and better texture.
  • Do not overmix the batter once the wet and dry ingredients are combined to avoid dense cupcakes.
  • Freeze-dried strawberries intensify the strawberry flavor in the frosting without adding moisture that could affect stability.
  • If fresh strawberries are not in season, frozen chopped strawberries may be used but drain well before adding to avoid soggy batter.
  • For piping, Ateco #826 is recommended but any star tip works for beautiful swirls.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.

Find it online: https://cookedbygrace.com/strawberry-cupcakes-with-creamy-strawberry-buttercream-recipe/