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Strawberry Cupcakes with Strawberry Buttercream

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These Strawberry Cupcakes feature a tender vanilla-scented cake studded with strawberry pieces, topped with a smooth strawberry buttercream for a delightful dessert.

Ingredients

Scale
  • 1 and 1/4 cups chopped strawberries, divided
  • 2 and 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 1 large egg
  • 2 egg whites
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 cup freeze-dried strawberries, ground into powder
  • 3 and 1/2 cups confectioners’ sugar
  • 1/4 cup heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • Salt, to taste
  • Fresh strawberries, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  2. Blend 1/2 cup of chopped strawberries into a chunky puree and set aside. Reserve the remaining 3/4 cup chopped strawberries for folding in later.
  3. Whisk together cake flour, baking powder, and salt in a large bowl and set aside.
  4. Cream the softened butter and granulated sugar until light and fluffy.
  5. Add the egg, egg whites, and vanilla extract to the creamed mixture and mix until combined.
  6. Beat in the sour cream until smooth.
  7. Gradually mix in half of the dry ingredients and half of the milk until just combined; repeat with the remaining dry ingredients, milk, and reserved strawberry puree.
  8. Fold in the reserved chopped strawberries gently.
  9. Fill cupcake liners about 3/4 full and bake for 21 to 24 minutes until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan briefly, then transfer to a wire rack to cool completely.
  11. For the buttercream, blend the freeze-dried strawberries into a fine powder, then beat with softened butter and gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt until fluffy.
  12. Frost cooled cupcakes and garnish with fresh strawberry slices if desired.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes freeze well for up to 2 months.

Nutrition

Keywords: strawberry cupcakes, strawberry buttercream, dessert, baking, spring recipe

Find it online: https://easydessertideas.com/strawberry-cupcakes-with-strawberry-buttercream/