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Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

★★★★★

4.8 from 128 reviews
  • Author: Harry
  • Total Time: 44 minutes
  • Yield: 20 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these Strawberry Cupcakes with Creamy Strawberry Buttercream, featuring moist, fluffy cupcakes studded with fresh strawberries and topped with a smooth, flavorful strawberry-infused buttercream frosting. Perfect for celebrations or an everyday treat, these cupcakes combine fresh and freeze-dried strawberries for an intense strawberry flavor that’s truly irresistible.

Ingredients

Scale

For the 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

For the 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 the Oven. Preheat your oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners, as the recipe yields about 20 cupcakes.
  2. Prepare Strawberry Puree. Place 1/2 cup (80g) of the chopped strawberries in a food processor or blender and pulse until chunky puree forms, around 1/3 cup (80g). Add a splash of milk if needed to help blend. Set aside.
  3. Set Aside Remaining Strawberries. Reserve the remaining 3/4 cup (120g) chopped strawberries for folding into the cupcake batter later.
  4. Mix Dry Ingredients. In a large bowl, whisk together cake flour, baking powder, and salt until evenly combined. Set aside.
  5. Cream Butter and Sugar. Using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed.
  6. Add Eggs and Vanilla. Add the whole egg, egg whites, and vanilla extract, then beat on medium-high speed until fully incorporated. Scrape down the bowl as needed. Beat in the full-fat sour cream; the batter will look slightly curdled, which is normal.
  7. Combine Batter. Add half of the dry ingredients and half of the milk to the wet mixture, mixing on low speed until just combined. Then add the remaining dry ingredients, remaining milk, and the strawberry puree. Mix gently until just combined to avoid over-mixing, resulting in a creamy, slightly thick batter.
  8. Fold in Fresh Strawberries. Gently fold in the reserved chopped strawberries.
  9. Fill Cupcake Liners and Bake. Spoon the batter into lined muffin pans, filling each about 3/4 full. Bake for 21–24 minutes until cupcake tops spring back to the touch and a toothpick inserted comes out mostly clean with a few moist crumbs.
  10. Cool Cupcakes. Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack and allow to cool completely before frosting.
  11. Prepare Strawberry Powder. Process freeze-dried strawberries in a food processor or blender until powdery, about 1/2 cup of powder.
  12. Make the Frosting. Beat softened butter on medium-high in a mixer fitted with paddle or whisk attachment until creamy, about 2 minutes. Gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Adjust sweetness with a pinch of salt if needed.
  13. Frost Cupcakes. Using a piping bag fitted with Ateco #826 (or your preferred tip), frost the cooled cupcakes. Garnish with fresh strawberries if desired.
  14. Store. Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for safe storage and transport of decorated cupcakes.

Notes

  • Ensure all refrigerated ingredients are at room temperature for optimal mixing and texture.
  • Sour cream adds moistness and tenderness to the cupcakes, so do not substitute with low-fat alternatives.
  • Be careful not to over-mix the batter once liquid and dry ingredients are combined to keep cupcakes light and fluffy.
  • Freeze-dried strawberries provide concentrated flavor without adding moisture to the frosting.
  • Use fresh strawberries for garnish just before serving to maintain freshness and prevent sogginess.
  • These cupcakes can be baked in batches if two pans are not available.
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cupcakes, creamy buttercream, dessert, strawberry frosting, fresh strawberries, cake, cupcakes recipe

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