Strawberry Cupcakes with Strawberry Buttercream
Fresh, fruity, and irresistibly indulgent, these Strawberry Cupcakes with Strawberry Buttercream are a must-make for any dessert lover. Featuring a moist, tender crumb infused with real diced strawberries and a luscious buttercream frosting made with vibrant strawberry puree, this recipe perfectly captures the essence of summer in every bite. With an easy-to-follow technique and simple ingredients like yogurt and milk for extra softness, these cupcakes are ideal for both novice bakers and seasoned pros. Whether you're hosting a party, celebrating a birthday, or simply treating yourself, these homemade strawberry cupcakes deliver bakery-quality results right from your own kitchen. For the ultimate strawberry dessert experience, whip up this delightful treat today!
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Ingredients
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters plain yogurt or sour cream
- 60 milliliters milk
- 120 grams fresh strawberries, finely diced
- 230 grams unsalted butter (for buttercream)
- 360 grams powdered sugar
- 3 tablespoons strawberry puree
- 1 teaspoons vanilla extract (for buttercream)
- 0.25 teaspoons salt (for buttercream)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream the 115 grams of butter and 150 grams of sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
In a small bowl or measuring cup, whisk together the yogurt or sour cream and milk.
Step 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 7
Fold the finely diced fresh strawberries into the batter using a spatula.
Step 8
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Step 9
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Meanwhile, prepare the strawberry buttercream. Using an electric mixer, beat 230 grams of butter on medium-high speed until creamy, about 2-3 minutes.
Step 11
Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, increase to medium-high speed and beat until smooth.
Step 12
Add the strawberry puree, vanilla extract, and a pinch of salt. Mix on medium-high speed until fully combined and creamy, about 2-3 minutes.
Step 13
Once the cupcakes have cooled completely, use a piping bag fitted with your favorite tip to frost the cupcakes with the strawberry buttercream.
Step 14
Serve immediately or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and allow to come to room temperature before serving.
Nutrition Facts
| Serving size | (1516.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5521.0 |
| Total Fat 304.8g | 0% |
| Saturated Fat 184.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1157.3mg | 0% |
| Sodium 2294.2mg | 0% |
| Total Carbohydrate 681.5g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 519.7g | |
| Protein 42.2g | 0% |
| Vitamin D 257.1IU | 0% |
| Calcium 411.3mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 974.5mg | 0% |
Source of Calories