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Strawberry Cupcakes with Strawberry Buttercream

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Light and tender strawberry cupcakes are bursting with real strawberry flavor, topped with a bright, silky strawberry buttercream for a delightful treat.
Print Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Bakery
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

For the cupcakes
  • 1 1/4 cups chopped strawberries, divided Use ripe strawberries for best flavor; they are split between puree and batter to keep texture and moisture balanced.
  • 2 1/3 cups cake flour Cake flour gives a fine, tender crumb that works beautifully in cupcakes.
  • 2 teaspoons baking powder Provides lift so the cupcakes rise evenly.
  • 1/2 teaspoon salt Enhances the sweetness and overall flavor.
  • 3/4 cup unsalted butter, softened Softened butter creamed with sugar gives structure and richness.
  • 1 1/2 cups granulated sugar Sweetens the cake and helps create a tender texture when creamed with butter.
  • 1 large egg Adds moisture and helps bind the batter.
  • 2 teaspoons pure vanilla extract Rounds out the strawberry flavor with warm vanilla notes.
  • 1/2 cup full-fat sour cream Adds tang and moisture for a soft crumb.
  • 1/2 cup whole milk Thins the batter slightly for proper texture and moisture.
For the strawberry buttercream
  • 1 cup freeze-dried strawberries Processed into powder to create concentrated strawberry buttercream without watering it down.
  • 3 1/2 cups confectioners' sugar Sweetens and stabilizes the buttercream for smooth piping.
  • 1/4 cup heavy cream or whole milk Adjusts buttercream consistency to be creamy and pipeable.
  • 1 teaspoon pure vanilla extract Enhances the flavor of the buttercream.
  • Salt, to taste A pinch balances the sweetness in the frosting.
For garnish
  • Fresh strawberries, for garnish (optional) Sliced or halved for a pretty, fresh finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  2. Process 1/2 cup of the chopped strawberries until chunky, not completely smooth, and set aside. Reserve 3/4 cup chopped strawberries for folding into the batter.
  3. In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Making the Batter
  1. In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl as needed.
  2. Add the egg, the two egg whites, and 2 teaspoons vanilla extract to the creamed butter and sugar, mixing until combined.
  3. Beat in the 1/2 cup full-fat sour cream until the mixture is smooth.
  4. Gradually mix in half of the dry ingredients and half of the 1/2 cup whole milk until just combined. Repeat with the remaining dry ingredients and milk, mixing on low speed to avoid overworking the batter.
  5. Gently fold in the reserved 3/4 cup chopped strawberries so they are evenly distributed but not crushed.
Baking
  1. Fill the cupcake liners about 3/4 full with batter. Bake for 21 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
  3. Do not frost warm cupcakes or the buttercream will melt.
Making the Buttercream
  1. Process the 1 cup freeze-dried strawberries into a fine powder.
  2. Beat the softened 3/4 cup unsalted butter until creamy, then gradually add the 3 and 1/2 cups confectioners' sugar.
  3. Add the strawberry powder, 1/4 cup heavy cream or whole milk, 1 teaspoon vanilla extract, and a pinch of salt, beating until fluffy and smooth. Adjust cream or sugar to reach your desired piping consistency.
Frosting
  1. Frost the cooled cupcakes with the strawberry buttercream and optionally garnish with fresh strawberry slices.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 68gProtein: 4gFat: 25gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 45g

Notes

Use ripe strawberries for the puree and the pieces folded into the batter. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes freeze well; wrap cooled cupcakes individually and freeze for up to 2 months. For variations, increase the amount of freeze-dried strawberry powder or add a bit more chopped fresh strawberries for extra texture.

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