Strawberry Cupcakes with Strawberry Buttercream Frosting
Indulge in the delightful experience of Strawberry Cupcakes with Strawberry Buttercream Frosting. These gorgeous treats combine the sweetness of fresh strawberries with a light and fluffy cupcake base, topped with a rich, creamy buttercream that’s as beautiful as it is delicious. Perfect for any celebration or simply to brighten your day, each bite is a burst of fruity goodness that will leave everyone wanting more. Easy to prepare, these cupcakes are ideal for both novice bakers and seasoned pros seeking a delightful dessert that dazzles as much as it delights.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 2/3 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1/3 cup fresh strawberry puree
- 1/4 cup buttermilk
- 5 drops red food coloring (optional)
- 3/4 cup diced strawberries
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- Sift together cake flour, baking powder, baking soda, and salt in a bowl; set aside.
- In a stand mixer, cream softened butter and sugar until light and fluffy. Add the egg and egg whites one at a time.
- Combine buttermilk, strawberry puree, and vanilla in another bowl. Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in diced strawberries.
- Fill muffin cups three-fourths full with batter and bake for 20–23 minutes until toothpick comes out clean.
- Cool cupcakes completely before frosting with strawberry buttercream made from whipped butter, powdered sugar, reduced strawberry puree, and optional food coloring.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For a gluten-free version, substitute regular cake flour with gluten-free flour. Enhance the frosting's flavor with lemon zest or juice for added brightness. Consider using frozen strawberries; drain excess moisture beforehand to maintain batter consistency.