Strawberry Cupcakes With Strawberry Buttercream Recipe
Nothing says “sweet celebration” quite like fresh strawberry cupcakes topped with luscious strawberry buttercream frosting. These delightful treats capture the essence of summer in every bite, combining moist vanilla cupcakes infused with real strawberry flavor and crowned with creamy, pink-hued frosting.
Perfect for birthday parties, spring gatherings, or whenever you’re craving something sweet and fruity, these cupcakes are surprisingly easy to make from scratch. Follow this comprehensive guide to create bakery-quality strawberry cupcakes that will have everyone asking for the recipe!
What are Strawberry Cupcakes With Strawberry Buttercream?
Strawberry cupcakes with strawberry buttercream are tender, fluffy vanilla cupcakes enhanced with fresh strawberry puree and topped with rich buttercream frosting that’s infused with strawberry flavor and naturally tinted pink. Unlike artificial strawberry flavoring, this recipe uses real strawberries to create an authentic, fresh taste that’s both sweet and slightly tart.
The cupcakes themselves have a soft, moist crumb thanks to the addition of strawberry puree, while the buttercream frosting is smooth, pipeable, and bursting with strawberry goodness. Together, they create a dessert that’s as beautiful as it is delicious.
Ingredients List for Strawberry Cupcakes With Strawberry Buttercream
For the Strawberry Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh strawberry puree (from about 6-8 medium strawberries)
- 2-3 drops red food coloring (optional)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup fresh strawberry puree
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 drops red food coloring (optional)
- Fresh strawberries for garnish
How to Make Strawberry Cupcakes With Strawberry Buttercream: A Step-by-Step Guide
Creating these beautiful strawberry cupcakes involves making fresh strawberry puree, preparing the cupcake batter, and whipping up the perfect buttercream frosting. Here’s how to do it:
1. Prepare the Strawberry Puree:
- Wash and hull 10-12 fresh strawberries (you’ll need puree for both cupcakes and frosting).
- Blend the strawberries in a food processor or blender until smooth.
- Strain the puree through a fine-mesh sieve to remove seeds for a smoother texture.
- You should have about ¾ cup of puree total.
2. Make the Cupcake Batter:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg, vanilla extract, and ½ cup of strawberry puree until well combined.
3. Combine Dry and Wet Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture.
- Mix just until combined; don’t overmix as this can make cupcakes tough.
- Add food coloring if desired for a pinker hue.
4. Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
5. Make the Strawberry Buttercream:
- In a large bowl, beat the softened butter until light and fluffy, about 3-4 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the remaining ¼ cup strawberry puree, vanilla extract, salt, and 2 tablespoons of cream.
- Beat on high speed for 3-4 minutes until the frosting is smooth and pipeable.
6. Frost and Decorate:
- Once cupcakes are completely cool, frost using a piping bag with a star tip or simply spread with an offset spatula.
- Garnish each cupcake with a fresh strawberry slice or whole berry.
- Serve immediately or store covered until ready to serve.
Substitutions and Variations
Want to customize your strawberry cupcakes? Here are some delicious variations and substitutions:
- Flour: Use cake flour instead of all-purpose flour for an even more tender crumb. Substitute 1¼ cups cake flour for the all-purpose flour.
- Milk: Buttermilk adds extra tanginess that complements the strawberries beautifully. Use the same amount as regular milk.
- Strawberries: Frozen strawberries work well too. Thaw completely and drain excess liquid before pureeing.
- Frosting Variations: Try cream cheese frosting instead of buttercream for a tangy twist, or make a strawberry Swiss meringue buttercream for a less sweet option.
- Mix-ins: Fold in ⅓ cup mini chocolate chips or chopped fresh strawberries into the batter for extra texture.
Common Mistakes to Avoid
Avoid these common pitfalls when making strawberry cupcakes with strawberry buttercream:
- Using Too Much Puree: Excess liquid from strawberry puree can make cupcakes dense and prevent proper rising. Stick to the measurements in the recipe.
- Overmixing the Batter: Mix just until ingredients are combined to avoid tough, dense cupcakes.
- Not Straining the Puree: Seeds in the puree can create an unpleasant texture in both cupcakes and frosting.
- Frosting Hot Cupcakes: Always let cupcakes cool completely before frosting, or the buttercream will melt and slide off.
- Not Sifting Powdered Sugar: Lumpy powdered sugar creates grainy buttercream. Always sift for smooth results.
How to Serve Strawberry Cupcakes With Strawberry Buttercream
These strawberry cupcakes are perfect for various occasions and can be served in different ways:
For casual gatherings, arrange them on a simple cake stand or platter with fresh strawberries scattered around for decoration. They pair wonderfully with fresh fruit, vanilla ice cream, or a glass of cold milk.
For more formal events, present them on elegant tiered stands and consider adding edible flowers or gold leaf for a sophisticated touch. These cupcakes also make beautiful additions to dessert tables alongside other spring-themed treats.
Presentation Ideas for Strawberry Cupcakes With Strawberry Buttercream
Make your strawberry cupcakes as visually appealing as they are delicious with these presentation ideas:
- Ombre Effect: Create different shades of pink frosting by adding varying amounts of strawberry puree to separate batches of buttercream.
- Fresh Berry Topping: Crown each cupcake with a fresh strawberry half, a few blueberries, or a mint leaf for a garden-fresh look.
- Drizzle Design: Create an elegant drizzle pattern using melted white chocolate or additional strawberry puree thinned with a little cream.
- Textured Frosting: Use different piping tips to create roses, swirls, or other decorative patterns with the buttercream.
Strawberry Cupcakes Recipe Tips
Here are my best tips for perfect strawberry cupcakes every time:
- Room Temperature Ingredients: Ensure butter, egg, and milk are at room temperature for the smoothest batter and best texture.
- Fresh is Best: Use fresh, ripe strawberries for the most intense flavor. The berries should be red throughout and fragrant.
- Test for Doneness: Cupcakes are done when they spring back lightly when touched and a toothpick comes out clean or with just a few moist crumbs.
- Proper Storage: Store unfrosted cupcakes covered at room temperature for up to 3 days, or freeze for up to 3 months.
- Make-Ahead Friendly: Both cupcakes and buttercream can be made a day ahead and stored separately before assembly.
How to Store Strawberry Cupcakes With Strawberry Buttercream
Proper storage keeps your strawberry cupcakes fresh and delicious:
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days due to the fresh strawberry content in both the cupcakes and frosting. Bring to room temperature 30 minutes before serving for the best flavor and texture.
For longer storage, unfrosted cupcakes can be frozen for up to 3 months when wrapped individually in plastic wrap and stored in freezer bags. The buttercream can also be frozen for up to 2 months; just re-whip it after thawing.
Frequently Asked Questions (FAQs)
Q: Can I use strawberry jam instead of fresh strawberry puree?
A: While fresh puree gives the best flavor, you can substitute with ⅓ cup of high-quality strawberry jam. Reduce the sugar in the cupcake recipe by 2 tablespoons to compensate for the added sweetness.
Q: Why are my cupcakes dense instead of fluffy?
A: This usually happens from overmixing the batter or using too much strawberry puree. Mix just until combined and measure your puree carefully.
Q: Can I make these cupcakes without food coloring?
A: Absolutely! The natural strawberry puree will give the cupcakes and frosting a lovely pale pink color. Food coloring just intensifies the hue.
Q: How do I prevent the buttercream from being too thin?
A: If your buttercream is too thin, chill it for 15-20 minutes, then re-whip. You can also add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
Q: Can I make mini cupcakes with this recipe?
A: Yes! This recipe makes about 24 mini cupcakes. Reduce the baking time to 12-15 minutes and check for doneness with a toothpick.
Q: What’s the best way to get smooth buttercream?
A: Make sure your butter is properly softened (should give slightly to pressure but not be melty), sift your powdered sugar, and beat the frosting for a full 3-4 minutes on high speed.
Conclusion
These strawberry cupcakes with strawberry buttercream represent everything I love about baking with fresh fruit – they’re beautiful, flavorful, and bring genuine joy to everyone who tries them. The combination of moist, tender cupcakes infused with real strawberry flavor and topped with silky buttercream creates a dessert that’s both elegant and comforting.
Whether you’re celebrating a special occasion or simply want to brighten someone’s day, these cupcakes deliver on both taste and visual appeal. The fresh strawberry flavor shines through in every bite, while the fluffy texture and creamy frosting make them irresistibly satisfying.
Take your time with each step, use the freshest strawberries you can find, and don’t forget to enjoy the process. There’s something magical about creating these pink-hued treats from scratch, and I guarantee the smiles they bring will make every minute worth it. Happy baking!
