Strawberry Cupcakes with Strawberry Buttercream

Bursting with actual strawberries, these delicate and fluffy contemporary strawberry cupcakes are the last word berry deal with. Topped with creamy strawberry buttercream, every chew is mild, candy, and naturally flavored. They’re the proper dessert to rejoice strawberry season—and a wonderful approach to showcase them!

I initially printed this recipe in 2015 and have since added new pictures and extra useful success suggestions. I additionally made 3 small enhancements to simplify and enhance the recipe, that are mirrored within the printable directions under.

This new-and-improved strawberry cupcake batter is now a little bit extra much like my favourite vanilla cupcakes recipe. Have you ever made these earlier than? I really like that recipe a lot that I made a decision to incorporate it in my new cookbook, Sally’s Baking 101. The ebook merely wouldn’t have felt full with out it! That recipe is a good start line for taking part in round with different flavors, similar to in the present day’s contemporary strawberry cupcakes.

So A lot to Love About Strawberry Cupcakes

• Buttery delicate and fluffy cake crumb studded with contemporary berries
• Topped with uber-flavorful, candy strawberry buttercream frosting
• Like strawberry cake in handheld kind
• Recipe makes an enormous batch, about 20 cupcakes
• Actual strawberry taste in each chew, as a result of we’re utilizing actual strawberries!

Important Substances You Want:

1. Contemporary Strawberries: After all you want contemporary strawberries for contemporary strawberry cupcakes! Frozen strawberries should not excellent as a result of they’re too moist and weigh the batter down.
2. Cake Flour: This recipe used to name for a mixture of all-purpose flour and cornstarch, however in our current checks, my crew and I discovered that utilizing cake flour offers a greater end result. If you happen to can’t discover it, you possibly can nonetheless use AP flour + cornstarch—comply with the directions for this cake flour substitute.
3. Softened Butter: The bottom of the batter is made by creaming collectively butter and sugar. Make sure you use correct room-temperature butter, which is definitely cooler than you suppose (about 65°F (18°C) is good).
4. Eggs & Egg Whites: Eggs present construction and assist emulsify the elements. The batter requires 1 egg plus 2 egg whites for a delicate, mild texture. Utilizing 2 eggs as a substitute will overwhelm the crumb.
5. Bitter Cream: This provides pure moisture whereas conserving the batter mild. Plain yogurt works as a superb substitute.
6. Milk: Complete milk makes for the most effective style and texture, however lower-fat or nondairy milk can work in a pinch. I exploit buttermilk on this vanilla cake recipe, which is often a superb substitution for each bitter cream and common milk in baked items. For these cupcakes, nonetheless, the crumb stays a little bit tighter when utilizing bitter cream + entire milk.

How one can Make Contemporary Strawberry Cupcakes

Let’s begin with the star of the present, the strawberries.

After you’ve rinsed, hulled, and chopped your strawberries, you’ll puree some of the berries. You need to use a blender or a small meals processor, and pulse till you’ve gotten a chunky puree.

Success Tip: If the strawberries aren’t turning right into a puree and hold getting caught in your blender, strive including a little bit of the milk you’ll want later within the recipe to assist transfer them alongside.

Put aside the remaining chopped berries since you’ll fold these into the batter on the finish.

After that, prepping the cupcake batter is fairly customary. Whisk collectively your dry elements, cream butter and sugar collectively, add the egg, egg whites, and vanilla, and beat once more to mix. The combination will look curdled, and that’s regular at this level. Beat within the bitter cream, then in separate additions, add the dry elements and milk. Add the strawberry puree. This can be a splendidly creamy batter:

Then fold within the chopped strawberries:

Spoon the batter into your cupcake liners, filling solely about 3/4 of the way in which. If you happen to over-fill, the cupcakes will spill out over the perimeters and also you’ll have some mushroom-shaped cupcakes. This recipe makes round 20 cupcakes, so that you’ll want to make use of 2 customary 12-cup muffin pans (go away a number of cups empty), or bake in batches.

As a result of there isn’t a meals coloring within the batter, the baked cupcakes are a pink-tinted beige coloration. If you happen to’d wish to tint the batter, I like to recommend gel meals coloring. Simply 1 small drop of this “dusty rose” gel meals coloring or this “delicate pink” gel meals coloring.

Once more, the pictured cupcakes weren’t coloured!

Strawberry Buttercream Frosting

Contemporary strawberries can find yourself curdling your buttercream, so that you want freeze-dried strawberries to make the most effective strawberry buttercream frosting.

Once you grind them, freeze-dried strawberries make the proper flavorful “mud” to make a strawberry frosting with none synthetic strawberry flavoring. They ship essentially the most intense (and pure) strawberry taste whereas, on the similar time, do not alter the feel of the particular frosting. They usually flip it a naturally fairly pink coloration, too!

The place to purchase freeze-dried strawberries? I all the time discover them at main grocery shops within the dried fruit part or you possibly can strive Goal, Dealer Joe’s, or on-line right here or right here.

On the pictured cupcakes, I used piping tip Ateco #826.

I like this naturally flavored strawberry buttercream on pistachio cupcakes, too. And in the event you love cream cheese frosting, you may additionally strive in the present day’s contemporary strawberry cupcakes with the strawberry cream cheese frosting from this recipe for strawberry cake.

Extra Favourite Strawberry Desserts

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