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Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcakes with Strawberry Buttercream Frosting
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Indulge in the delightful experience of Strawberry Cupcakes with Strawberry Buttercream Frosting, where each bite brings the sweet taste of fresh strawberries. These charming cupcakes feature a soft, moist cake infused with real strawberry puree, topped with a luscious pink frosting that’s as beautiful as it is delicious. Perfect for birthdays, picnics, or any celebration, these treats are bound to impress guests of all ages. With easy-to-follow instructions and customizable options, even novice bakers can create these stunning desserts that promise to add a touch of sweetness to any occasion.

Ingredients

Scale
  • 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
  • 1/2 tsp vanilla extract
  • 5 drops red food coloring (optional)
  • 3/4 cup diced strawberries (dice into about 1/4-inch pieces)
  • Diced and whole strawberries for topping (about 1 lb small strawberries)
  • 1/2 cup + 2 Tbsp strawberry puree
  • 1/2 cup unsalted butter (nearly at room temperature)
  • 1/4 cup salted butter (nearly at room temperature)
  • 2 1/2 – 2 3/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 4 drops red food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Sift the cake flour into a mixing bowl. Add the baking powder, baking soda, and salt. Whisk together for about 20 seconds and set aside.
  3. In a stand mixer fitted with a paddle attachment, whip the softened butter and granulated sugar until pale and fluffy. Remember to scrape down the bowl occasionally.
  4. Mix in one large egg first, followed by the two egg whites one at a time. In a liquid measuring cup, whisk together buttermilk, strawberry puree, and vanilla extract.
  5. Add flour mixture in three parts to the butter mixture, alternating with half of the buttermilk mixture each time. Mix until just combined after each addition.
  6. Gently fold in the diced strawberries. Divide the batter among lined muffin cups, filling each about three-fourths full. Bake for about 20–23 minutes until a toothpick comes out clean from the center.
  7. Allow cupcakes to cool in the muffin tin for several minutes before transferring them to a wire rack to cool completely.
  8. In a small saucepan over medium-low heat, combine strawberry puree. Simmer until reduced by about two-thirds (to roughly three tablespoons). This should take around 10–14 minutes. Once reduced, transfer it to a bowl and freeze until cool.
  9. In your stand mixer bowl, whip together unsalted and salted butter until very pale. Gradually mix in one cup of powdered sugar followed by three tablespoons of reduced strawberry puree and vanilla extract along with optional red food coloring. Add more powdered sugar as needed until you achieve desired consistency.
  10. Top each cupcake with small mounds of diced strawberries. Pipe frosting around these berries and finish off with whole strawberries on top. Store any leftovers in an airtight container for freshness.

Nutrition

Find it online: https://kitchenwarmth.com/strawberry-cupcakes-with-strawberry-buttercream-frosting/

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