Strawberry Cupcakes with Strawberry Buttercream Frosting
Indulge in the delightful experience of our Strawberry Cupcakes with Strawberry Buttercream Frosting! These scrumptious treats feature a moist cake infused with fresh strawberry puree, topped with a luscious strawberry buttercream frosting. Perfect for any occasion, from birthday celebrations to afternoon tea, these vibrant cupcakes are sure to impress with their beautiful presentation and irresistible flavor. The combination of fluffy cake and creamy frosting makes every bite a sweet delight. Customize them further by adding your favorite toppings for a unique twist on this classic dessert!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes 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 granulated sugar
- 1 large egg
- 2 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, diced into about 1/4-inch pieces
- 1 lb small strawberries for topping
- 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 for frosting (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin with paper liners.
- In a bowl, sift together cake flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar until fluffy. Add egg and egg whites one at a time.
- Combine buttermilk, strawberry puree, and vanilla; mix into the butter mixture alternately with dry ingredients.
- Fold in diced strawberries.
- Fill muffin cups three-fourths full and bake for 20-23 minutes until a toothpick comes out clean.
- For the frosting, whip together butters and powdered sugar; incorporate reduced strawberry puree.
- Frost cooled cupcakes and garnish with fresh strawberries.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg