Strawberry Cupcakes with Strawberry Buttercream Frosting
Indulge in the delightful experience of Strawberry Cupcakes with Strawberry Buttercream Frosting. These cupcakes are a perfect blend of light, fluffy cake and rich, creamy frosting, bursting with fresh strawberry flavor. Ideal for birthday celebrations, picnics, or simply as a sweet treat to brighten your day, these visually stunning cupcakes will impress everyone.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 egg whites
- 1/3 cup fresh strawberry puree
- 1/4 cup buttermilk
- 5 drops red food coloring (optional)
- 3/4 cup diced strawberries
- 1/2 cup + 2 Tbsp strawberry puree (for frosting)
- 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 (for frosting)
- 4 drops red food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, sift together cake flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar in a stand mixer until fluffy.
- Add the egg and egg whites one at a time; mix in the strawberry puree and buttermilk.
- Gradually combine dry ingredients with the wet mixture until just mixed; fold in diced strawberries.
- Fill paper-lined muffin tins three-fourths full with batter and bake for 20–23 minutes.
- Cool completely before frosting with strawberry buttercream made from reduced strawberry puree.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg