Strawberry Cupcakes with Strawberry Buttercream Recipe

Strawberry lovers, this one’s for you! If you're a fan of all things sweet and fruity, this Strawberry Cupcakes with Strawberry Buttercream Recipe will steal your heart. These cupcakes are made with fresh strawberries folded into a light, moist cake batter, and then crowned with a silky, flavorful strawberry buttercream frosting. Each bite bursts with fresh berry flavor, making these cupcakes perfect for spring, summer, or whenever you’re craving a fruity dessert. Follow along for a detailed guide on how to create these sweet treats, complete with tips, substitutions, and FAQs to ensure your cupcakes turn out perfectly.

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What Are Strawberry Cupcakes with Strawberry Buttercream?

Strawberry cupcakes are fluffy, tender cupcakes made with fresh or pureed strawberries, giving them a natural fruity flavor and a gorgeous pink hue. The strawberry buttercream frosting complements the cupcakes perfectly by adding an extra layer of sweet strawberry goodness. This recipe uses real strawberries both in the cupcake batter and the frosting, ensuring that every bite delivers fresh, juicy strawberry flavor. Ideal for birthdays, parties, or a simple dessert indulgence, these strawberry cupcakes are a crowd-pleaser for all ages.

Ingredients List for Strawberry Cupcakes

Here’s a breakdown of the ingredients you’ll need to make the base for the strawberry cupcakes. This simple yet flavorful batter is packed with strawberry goodness.

• 1 and ½ cups all-purpose flour – Forms the base of the cupcake batter.
• 1 teaspoon baking powder – Helps the cupcakes rise and stay fluffy.
• ¼ teaspoon baking soda – Works alongside the baking powder for a tender texture.
• ¼ teaspoon salt – Balances the sweetness and enhances flavor.
• ½ cup unsalted butter, softened – Adds richness and moisture.
• ¾ cup granulated sugar – Sweetens the cupcakes.
• 2 large eggs, room temperature – Provides structure and binds the ingredients.
• 1 teaspoon vanilla extract – Adds warmth and enhances the strawberry flavor.
• ½ cup whole milk – Keeps the batter soft and moist.
• ½ cup strawberry puree – Made from fresh or frozen strawberries, adds natural flavor and color to the cupcakes.
• ½ cup diced fresh strawberries – Folded into the batter for extra bursts of strawberry goodness.

Ingredients List for Strawberry Buttercream Frosting

The frosting is rich, creamy, and packed with fresh strawberry flavor. Here’s what you’ll need for the strawberry buttercream:

• 1 cup unsalted butter, softened – Creates a creamy base for the frosting.
• 4 cups powdered sugar – Adds sweetness and helps the frosting hold its shape.
• ¼ cup strawberry puree – Made from fresh or frozen strawberries for natural strawberry flavor.
• 1 teaspoon vanilla extract – Adds depth of flavor.
• 1-2 tablespoons heavy cream (optional) – To adjust the consistency of the frosting.
• Pinch of salt – Balances the sweetness.

Substitutions and Variations

You can modify this recipe to suit your taste or dietary preferences. Here are some ideas for substitutions and variations:

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
• Dairy-Free Option: Substitute the butter with plant-based butter and use almond or coconut milk in place of whole milk.
• Freeze-Dried Strawberries: For a more intense strawberry flavor and a thicker frosting, you can use freeze-dried strawberries ground into a powder instead of fresh strawberry puree in the buttercream.
• Strawberry Lemonade Cupcakes: Add a tablespoon of lemon zest to the cupcake batter for a refreshing, tangy twist.
• Chocolate Strawberry Cupcakes: Swirl melted chocolate into the cupcake batter for a delicious chocolate-strawberry combination.

Step-by-Step Cooking Instructions

Now that you’ve gathered all your ingredients, let’s start baking! Follow these detailed instructions to ensure your strawberry cupcakes turn out perfectly.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

Step 2: Prepare the Strawberry Puree

To make the strawberry puree, blend 1 cup of fresh or thawed frozen strawberries in a blender or food processor until smooth. You’ll use ½ cup for the cupcakes and ¼ cup for the frosting. Set the puree aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process is key to achieving soft, airy cupcakes.

Step 5: Add the Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract.

Step 6: Add the Strawberry Puree and Milk

On low speed, mix in the ½ cup of strawberry puree and milk until well combined. The batter will take on a lovely pink hue from the strawberries.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the batter, or your cupcakes may turn out dense.

Step 8: Fold in Diced Strawberries

Gently fold the diced fresh strawberries into the batter using a spatula, ensuring the strawberries are evenly distributed.

Step 9: Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each one about ⅔ full.

Step 10: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once done, transfer the cupcakes to a wire rack to cool completely before frosting.

How to Cook Strawberry Cupcakes: A Step-by-Step Guide

Here’s a quick recap of the steps for making strawberry cupcakes:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the strawberry puree by blending fresh or frozen strawberries.
3. Mix the dry ingredients in a bowl.
4. Cream the butter and sugar until light and fluffy.
5. Add eggs and vanilla, then mix in the strawberry puree and milk.
6. Combine wet and dry ingredients and gently fold in diced strawberries.
7. Fill the cupcake liners with batter and bake for 18-22 minutes.
8. Cool completely before frosting.

Common Mistakes to Avoid

1. Using cold ingredients: Ensure the butter and eggs are at room temperature for the smoothest batter and best cupcake texture.
2. Overmixing the batter: Overmixing can lead to dense cupcakes, so mix just until the ingredients are combined.
3. Underbaking or overbaking: Check your cupcakes at the 18-minute mark. Overbaked cupcakes will be dry, while underbaked cupcakes will be gummy in the center.
4. Not cooling the cupcakes before frosting: Frosting warm cupcakes will cause the buttercream to melt and slide off, so be patient and let them cool completely.

Serving and Presentation Tips

Presentation can make your cupcakes even more appealing. Here’s how to serve and present your strawberry cupcakes with style.

How to Serve Strawberry Cupcakes

Strawberry cupcakes are best served at room temperature to fully appreciate the flavor of the fresh strawberries. Pair them with a glass of chilled lemonade, iced tea, or even a glass of milk for a refreshing treat.

Presentation Ideas for Strawberry Cupcakes

• Fresh Strawberry Garnish: Top each frosted cupcake with a fresh strawberry or a slice of strawberry for a beautiful garnish.
• Strawberry Drizzle: Drizzle a little strawberry sauce or puree over the top for added flavor and visual appeal.
• Edible Flowers: Decorate your cupcakes with small edible flowers like violets or rose petals for a special touch.
• Piping Swirls: Use a piping bag with a large star tip to create pretty swirls of strawberry buttercream on top.

Strawberry Cupcake Recipe Tips

• Use fresh, ripe strawberries for the best flavor. Frozen strawberries can work in a pinch, but fresh ones are preferred for both the cupcakes and buttercream.
• Strawberry puree should be smooth: Make sure to blend the strawberry puree well to avoid lumps in your batter or frosting.
• Adjust frosting consistency: If your buttercream is too thick, add a tablespoon of heavy cream or milk to loosen it up. If it’s too thin, add more powdered sugar.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes ahead of time?
   Yes! You can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest taste.
2. How do I store leftover cupcakes?
   Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
3. Can I freeze strawberry cupcakes?
   Yes, you can freeze unfrosted cupcakes. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
4. **Can I use jam instead of fresh strawberries?**
   While fresh strawberries are recommended for the best flavor and texture, you can use strawberry jam in the buttercream or as a filling inside the cupcakes.
5. Why did my cupcakes turn out dense?
   This could happen if the batter was overmixed or if too much flour was added. Be sure to gently fold the ingredients together and measure carefully.

Conclusion

Strawberry Cupcakes with Strawberry Buttercream are a beautiful, flavorful dessert that’s perfect for any occasion. The combination of fresh strawberries in both the cupcake and the buttercream creates a bright, fruity flavor that will delight your taste buds. Whether you're making them for a party, a special occasion, or simply to treat yourself, this recipe will be a hit. Follow the steps, tips, and variations to create the perfect strawberry cupcakes that are sure to impress everyone who tries them!

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