Strawberry Buttercream Frosting Strawberry Cupcakes

By Ellie

12 Person

60 Minutes

0 Calories

Using fresh strawberries in these cupcakes and buttercream frosting simply gives you intense strawberry flavor. You will absolutely love the texture of this cupcake; super moist, but not too delicate and the sweet-tart fresh strawberries balances out the sweetness of this dessert. This wonderful strawberry buttercream frosting is perfect for frosting cakes and any other baked goods! I do not want to boast or speak with exaggeration that this strawberry cupcake recipe is the BEST. You have to try this recipe, and please tell me how amazing this recipe is! These cupcakes are so light and fluffy with mouthwatering flavors!

Ingredients

Strawberry Buttercream Frosting

1 tsp. Vanilla Extract (optional)
1/4 cup Strawberry Puree
1 1/2 cups Powdered Sugar
1 cup Unsalted Butter (softened)

Strawberry Puree

1/4 cup Sugar
1/4 cup Water
1 1/2 cups Fresh Strawberries (cut into small dice)

3/4 cup Fresh Strawberries (cut into medium dice)
1/4 cup Whole Milk (room temperature)
1/4 cup Strawberry Puree
3 large Egg Whites
1 large Egg
3/4 cup Granulated White Sugar
1/2 cup Unsalted Butter (softened)
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 1/4 cups All-Purpose Flour (sifted)

Method

01

Preheat the oven to 180ºC (350°F) Line cupcake tins with cupcake papers. Start making the strawberry puree. In a medium saucepan, combine the strawberries, sugar, and water. Bring to a boil over medium-high heat. Transfer to a blender.
02

Purée until smooth, transfer to a bowl and set aside. Cool it down. Store the excess puree in an airtight container and chill in the refrigerator for up to 1 week or freeze up to 2 months. In a medium bowl, combine together the flour, baking soda, and baking powder. Set aside the dry ingredients.
03

Using a stand mixer with the paddle attachment or hand mixer, gently beat the butter until light and fluffy. Add slowly the sugar, and continue mixing until it is creamy. Add the eggs slowly and continue beating until well combined, about 3 minutes.
04

Fold in the dry ingredients in two parts to the wet ingredients until everything is well incorporated. Do not forget scraping the sides and bottom of the bowl.
05

Pour in the milk into two parts, and continue beating until well combined. Pour in the strawberry puree and vanilla extract; beat until everything is well blended Off the mixer. Scrape the sides and the bottom of the bowl, making sure everything is well combined and no ingredients are wasted. Stir in the chopped strawberries into the batter.
06

Place the cupcake papers into the cupcake tin. Pour the batter (1/4 cup of batter or 75 grams) evenly among the cupcake tins. Bake in the oven for about 20-22 minutes. Test the cupcakes with a toothpick for doneness.
07

Bake in the preheated oven for 20 minutes. Use a toothpick to test for doneness. Remove from oven and allow to cool few minutes in a cupcake tin, then remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
08

Meanwhile, prepare the frosting. Place the butter in a mixing bowl, and beat the butter on medium speed until light and fluffy. Add the powdered sugar, and mix it first before turning on the mixer. Set the mixer to medium speed and beat until creamy and no more grainy texture of powdered sugar.
09

Add the strawberry puree, and continue to mix until the color is even. Scrape the sides and the bottom of the bowl to make sure everything is well incorporated Pipe the frosting or spread frosting over cupcakes. Decorate with fresh strawberries.
10

If you are using stand mixer, combine butter and sugar in the mixer bowl, and beat them with paddle attachment until creamy, light, and fluffy.

Related Tags

Strawberry Buttercream Frosting Strawberry Cupcakes

4.8

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 40 Mins
Cook Time 20 Mins
Total Time 60 Mins

02 Ingredients

Strawberry Buttercream Frosting

1 tsp. Vanilla Extract (optional)

1/4 cup Strawberry Puree

1 1/2 cups Powdered Sugar

1 cup Unsalted Butter (softened)

Strawberry Puree

1/4 cup Sugar

1/4 cup Water

1 1/2 cups Fresh Strawberries (cut into small dice)

3/4 cup Fresh Strawberries (cut into medium dice)

1/4 cup Whole Milk (room temperature)

1/4 cup Strawberry Puree

3 large Egg Whites

1 large Egg

3/4 cup Granulated White Sugar

1/2 cup Unsalted Butter (softened)

1/2 tsp. Baking Soda

1 tsp. Baking Powder

1 1/4 cups All-Purpose Flour (sifted)

03 Method

Step 1

Preheat the oven to 180ºC (350°F) Line cupcake tins with cupcake papers. Start making the strawberry puree. In a medium saucepan, combine the strawberries, sugar, and water. Bring to a boil over medium-high heat. Transfer to a blender.

Step 2

Purée until smooth, transfer to a bowl and set aside. Cool it down. Store the excess puree in an airtight container and chill in the refrigerator for up to 1 week or freeze up to 2 months. In a medium bowl, combine together the flour, baking soda, and baking powder. Set aside the dry ingredients.

Step 3

Using a stand mixer with the paddle attachment or hand mixer, gently beat the butter until light and fluffy. Add slowly the sugar, and continue mixing until it is creamy. Add the eggs slowly and continue beating until well combined, about 3 minutes.

Step 4

Fold in the dry ingredients in two parts to the wet ingredients until everything is well incorporated. Do not forget scraping the sides and bottom of the bowl.

Step 5

Pour in the milk into two parts, and continue beating until well combined. Pour in the strawberry puree and vanilla extract; beat until everything is well blended Off the mixer. Scrape the sides and the bottom of the bowl, making sure everything is well combined and no ingredients are wasted. Stir in the chopped strawberries into the batter.

Step 6

Place the cupcake papers into the cupcake tin. Pour the batter (1/4 cup of batter or 75 grams) evenly among the cupcake tins. Bake in the oven for about 20-22 minutes. Test the cupcakes with a toothpick for doneness.

Step 7

Bake in the preheated oven for 20 minutes. Use a toothpick to test for doneness. Remove from oven and allow to cool few minutes in a cupcake tin, then remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Step 8

Meanwhile, prepare the frosting. Place the butter in a mixing bowl, and beat the butter on medium speed until light and fluffy. Add the powdered sugar, and mix it first before turning on the mixer. Set the mixer to medium speed and beat until creamy and no more grainy texture of powdered sugar.

Step 9

Add the strawberry puree, and continue to mix until the color is even. Scrape the sides and the bottom of the bowl to make sure everything is well incorporated Pipe the frosting or spread frosting over cupcakes. Decorate with fresh strawberries.

Step 10

If you are using stand mixer, combine butter and sugar in the mixer bowl, and beat them with paddle attachment until creamy, light, and fluffy.

04 Author