Strawberry Cupcakes with Buttercream Frosting

These delicious strawberry cupcakes with buttercream frosting are a berry-filled delight, perfect for any occasion. The juicy, sweet strawberries lend a refreshing tang to the cupcakes, while the luxurious buttercream frosting adds a creamy, indulgent twist. This recipe will guide you through each step of creating these delightful treats for your family or friends to enjoy.

Photos of Strawberry Cupcakes with Buttercream Frosting Recipe

Most of the ingredients for this recipe are common kitchen staples like flour, sugar, and butter. However, you may need to pick up a few extra items, such as cake flour and buttermilk, from your local supermarket. Cake flour is a finely milled, delicate flour with lower protein content than all-purpose flour, making your cupcakes light and fluffy. Buttermilk is a slightly sour milk that will help to tenderize the gluten in the batter, giving your cupcakes a softer texture and more body.

Ingredients for Strawberry Cupcakes with Buttercream Frosting

Cake flour: This is used to give the cupcakes a light, fluffy texture.

Baking powder and baking soda: These are both leavening agents that help the cupcakes rise.

Salt: This enhances the flavor of the other ingredients.

Unsalted butter: This adds richness and moisture to the cupcakes.

Granulated sugar: This sweetens the cupcakes.

Eggs: These bind the ingredients together.

Strawberry puree: This gives the cupcakes a fresh strawberry flavor.

Buttermilk: This adds a tangy flavor to the cupcakes and helps keep them moist.

Vanilla extract: This adds a depth of flavor to the cupcakes.

Red food coloring: This is optional but can be used to give the cupcakes a bright, fun color.

Strawberries: These are used in the batter and as a garnish.

Salted butter: This is used in the frosting to balance out the sweetness.

Powdered sugar: This sweetens the frosting and gives it a smooth, creamy texture.

One reader, Brennan Rizzo says:

These strawberry cupcakes with buttercream frosting are a delight! The cupcakes are moist and bursting with strawberry flavor, and the buttercream frosting is heavenly. The recipe is easy to follow, and the end result is absolutely delicious. I highly recommend trying it out for a delightful treat!

Brennan Rizzo

Techniques Required for Making Strawberry Cupcakes with Buttercream Frosting

How to make strawberry puree: Blend fresh strawberries in a food processor or blender until smooth.

How to make buttermilk: Combine 1/2 tablespoon of white vinegar or lemon juice with 1/2 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.

How to make buttercream frosting: In a mixing bowl, whip the butter until pale and fluffy, then gradually add powdered sugar, strawberry puree, vanilla extract, and food coloring, mixing until the frosting is pale and fluffy.

How To Make Strawberry Cupcakes with Buttercream Frosting

Made with fresh and pureed strawberries then topped with buttercream frosting, these strawberry cupcakes are packed with indulgent, sweet flavors.

Preparation: 35 minutes

Cooking: 20 minutes

Total: 55 minutes

Serves:

Ingredients

1⅔cupcake flour
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened
¾cupgranulated sugar,plus 2 tbsp
1large egg
2large egg whites
⅓cupstrawberry puree,fresh
¼cupbuttermilk
½tspvanilla extract
5dropsred food coloring,optional
¾cupstrawberries,diced into about ¼-inch pieces
1lbstrawberries,diced and whole for topping

For Frosting:

½cupstrawberry puree,plus 2 tbsp
½cupunsalted butter,nearly at room temperature
¼cupsalted butter,nearly at room temperature
2¾cupspowdered sugar
¼tspvanilla extract
4dropsred food coloring,optional

Instructions

Preheat oven to 350 degrees F.
Sift cake flour into a mixing bowl, then add baking powder, baking soda, and salt. Whisk for 20 seconds and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, and granulated sugar until pale and fluffy. Occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl.
Mix in egg, then mix in egg whites one at a time.
In a liquid measuring cup used to measure buttermilk, whisk together the buttermilk, ⅓ cup strawberry puree, and the vanilla extract.
Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture to the butter mixture. Alternate with half of the buttermilk mixture, mixing just until combined after each addition.
Fold in the ¾ cup diced strawberries. Divide batter among 12 paper-lined muffin cups, filling each ¾ full (nearly ⅓ cup in each).
Bake in preheated oven for 20 to 23 minutes until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in muffin tin for several minutes then transfer to a wire rack to cool completely before frosting.

Buttercream Frosting:

Add strawberry puree to a small saucepan.
Heat mixture over medium-low heat, and simmer for about 10 to 14 minutes, stirring occasionally until reduced by about ⅔ to 3 tablespoon. If it isn’t quite 3 tablespoons then return and continue to simmer, if it’s not reduced to the correct amount it will make frosting runny.
Pour reduced puree into a small bowl, then freeze until cool. Stir occasionally for even chilling, as it will chill quickly in the freezer since it’s such a small amount.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy, and nearly white. Stop and scrape down the bowl occasionally throughout the entire mixing process if not using the paddle attachment that constantly scrapes the bowl.
Mix in 1 cup powdered sugar, then blend in the reduced strawberry puree, vanilla extract, and optional red food coloring.
Add remaining 1½ cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional ¼ cup powdered sugar if needed to reach desired consistency.
Place a small mound of small diced strawberries on the top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.

Nutrition

Calories: 424.05kcal
Fat: 19.97g
Saturated Fat: 12.34g
Trans Fat: 0.78g
Monounsaturated Fat: 5.17g
Polyunsaturated Fat: 0.96g
Carbohydrates: 59.66g
Fiber: 1.48g
Sugar: 42.61g
Protein: 3.44g
Cholesterol: 66.54mg
Sodium: 156.25mg
Calcium: 47.87mg
Potassium: 137.81mg
Iron: 1.77mg
Vitamin A: 169.70µg
Vitamin C: 34.07mg

Technique Tips for Perfect Strawberry Cupcakes with Buttercream Frosting

When making the buttercream frosting, ensure that the strawberry puree is reduced properly. If it's not reduced to the correct amount, it can make the frosting runny. Also, when whipping the butter, make sure it becomes very pale and fluffy, and nearly white. This will give your frosting the right texture and consistency. Lastly, remember to add the powdered sugar gradually. This will help to prevent the frosting from becoming too stiff or grainy.

Time-Saving Tips for Making Strawberry Cupcakes

Prep ahead: Prepare the strawberry puree and diced strawberries the day before to save time on the day of baking.

Organize ingredients: Measure and set out all ingredients before starting to streamline the baking process.

Multi-task: While the cupcakes are baking, start preparing the buttercream frosting to save time.

Substitute Ingredients For Strawberry Cupcakes with Buttercream Frosting Recipe

cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by adding a small amount of cornstarch to mimic the lower protein content of cake flour.
buttermilk - Substitute with milk with lemon juice or vinegar: Adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk can be used as a substitute for buttermilk.
strawberry puree - Substitute with raspberry puree: Raspberry puree can be used as a substitute for strawberry puree to provide a similar fruity flavor and color.
unsalted butter - Substitute with margarine or shortening: Margarine or shortening can be used as a substitute for unsalted butter in baking recipes.
granulated sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for granulated sugar to add a hint of caramel flavor to the cupcakes.
powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to create a substitute for powdered sugar if needed for the frosting.
strawberries - Substitute with raspberries: Raspberries can be used as a substitute for strawberries to provide a similar tartness and fruity flavor in the cupcakes and frosting.

Presentation Ideas for Strawberry Cupcakes with Buttercream Frosting

Elevate the cupcake: Place the cupcake on a pristine white plate, ensuring it is the focal point of the presentation.
Garnish with fresh strawberries: Artfully place sliced and whole strawberries around the cupcake to add a pop of color and freshness.
Incorporate edible flowers: Introduce delicate and colorful edible flowers, such as pansies or violets, to add an elegant touch to the presentation.
Utilize a decorative sauce drizzle: Create a beautiful design on the plate using a strawberry reduction sauce to add a touch of sophistication.
Add a dusting of powdered sugar: Lightly dust the plate with powdered sugar for an added visual appeal and a touch of sweetness.
Use a minimalist approach: Embrace simplicity by presenting the cupcake on a sleek, modern plate with minimal garnishes for a refined look.
Create a symmetrical arrangement: Arrange the cupcakes in a symmetrical pattern on the plate to showcase precision and attention to detail.
Incorporate height: Place the cupcake on a pedestal or cake stand to add dimension and create an eye-catching presentation.
Consider the use of gold leaf: For an extravagant touch, delicately place edible gold leaf on the plate to exude luxury and elegance.
Emphasize precision: Pay close attention to the placement of each element on the plate, ensuring a meticulous and polished presentation.

Essential Tools for Making Strawberry Cupcakes

Oven: You will need an oven to bake the cupcakes at 350 degrees Fahrenheit.
Mixing bowl: A mixing bowl is essential for combining the dry ingredients and the wet ingredients separately before mixing them together.
Electric stand mixer: An electric stand mixer with a paddle attachment is used to whip the butter and sugar until pale and fluffy, and to mix the frosting ingredients until smooth and creamy.
Liquid measuring cup: This is used to measure and whisk together the buttermilk, strawberry puree, and vanilla extract for the cupcake batter.
Saucepan: You will need a small saucepan to simmer and reduce the strawberry puree for the frosting.
Wire rack: A wire rack is used to cool the cupcakes after baking and to allow air circulation around them.
Muffin tin: You will need a muffin tin to bake the cupcakes in the oven.
Piping bag: A piping bag is used to pipe the frosting onto the cooled cupcakes.
Small bowl: A small bowl is used to freeze and chill the reduced strawberry puree for the frosting.
Food processor: A food processor can be used to puree the strawberries for the cupcake batter and the frosting.

Storage and Freezing Instructions for Strawberry Cupcakes

Here are the storing and freezing guidelines for strawberry cupcakes with buttercream frosting:

Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, place them in the refrigerator for up to 5 days.
To freeze the cupcakes, place them in a freezer-safe container or zip-top bag and store in the freezer for up to 2 months. When ready to eat, thaw the cupcakes at room temperature for about an hour before serving.
If you want to freeze the cupcakes with the frosting, first place the unfrosted cupcakes in the freezer for about an hour until they are firm. Then, frost the cupcakes and place them back in the freezer until the frosting is firm. Once the frosting is firm, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
To thaw the frosted cupcakes, remove them from the freezer and let them sit at room temperature for about an hour before serving. If the frosting looks a little soft or melted, you can place the cupcakes in the refrigerator for a few minutes to firm up before serving.
If you have leftover buttercream frosting, store it in an airtight container in the refrigerator for up to 2 weeks. When ready to use, let it come to room temperature and beat it with a mixer until it is smooth and fluffy again.

Interesting Facts About Strawberry Cupcakes with Buttercream Frosting

Strawberry cupcakes are a popular treat for special occasions and celebrations. They are a delightful way to enjoy the sweet and tangy flavor of fresh strawberries in a handheld dessert.

Is Making Strawberry Cupcakes at Home Cost-Effective?

The cost-effectiveness of this strawberry cupcakes with buttercream frosting recipe is quite favorable. The use of strawberries and basic baking ingredients makes it budget-friendly. The approximate cost for a household of 4 people would be around $15-$20, depending on the availability and pricing of fresh strawberries. Considering the delightful taste and the joy it brings, the overall verdict for this recipe would be 9/10.

Are Strawberry Cupcakes with Buttercream Frosting Healthy or Unhealthy?

The strawberry cupcakes with buttercream frosting recipe, while undeniably delicious, is not particularly healthy. The main reasons for this are:

High sugar content: The recipe calls for significant amounts of granulated sugar and powdered sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
Refined flour: Cake flour, a refined flour, is used as the base for the cupcakes. Refined flours have been stripped of their fiber and nutrients, making them less nutritious than whole grain alternatives.
Butter: Both the cupcakes and the frosting contain substantial amounts of butter, which is high in saturated fat. Excessive consumption of saturated fat can increase the risk of heart disease and other health problems.
Limited nutritional value: While the recipe does include some strawberries, which offer vitamins and antioxidants, the overall nutritional value of the cupcakes is relatively low compared to the calorie content.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in both the cupcakes and the frosting. You can experiment with using natural sweeteners like honey, maple syrup, or dates to partially replace the refined sugars.
Substitute a portion of the cake flour with whole wheat pastry flour or almond flour to increase the fiber and nutrient content of the cupcakes.
Replace some of the butter with healthier alternatives like Greek yogurt, mashed avocado, or coconut oil. These substitutions can help reduce the saturated fat content while maintaining moisture and texture.
Increase the amount of fresh strawberries used in the recipe to boost the vitamin and antioxidant content. You can also experiment with adding other fruits or vegetables, such as grated zucchini or mashed banana, to enhance the nutritional value of the cupcakes.
Consider using a lighter frosting option, such as a whipped cream cheese frosting or a Greek yogurt-based frosting, to reduce the overall calorie and sugar content of the cupcakes.

Editor's Opinion on This Strawberry Cupcake Recipe

The recipe for strawberry cupcakes with buttercream frosting is a delightful and indulgent treat. The use of fresh strawberry puree in both the cupcake batter and the buttercream frosting adds a burst of fruity flavor and a beautiful pink hue. The addition of diced strawberries in the cupcake batter provides a juicy and refreshing surprise with every bite. The buttercream frosting is perfectly sweet and creamy, complementing the light and moist cupcakes. Overall, this recipe is a wonderful way to showcase the bright and luscious flavors of strawberries in a delightful dessert.

Enhance Your Strawberry Cupcakes with Buttercream Frosting Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Enhance the natural flavors of the asparagus by grilling it to perfection and adding a zesty lemon twist for a burst of freshness.

Bacon-Wrapped Dates: Indulge in the perfect combination of sweet and savory with these delectable bacon-wrapped dates, a delightful accompaniment to the strawberry cupcakes.

Mango Salsa: Add a tropical twist to your meal with a vibrant and flavorful mango salsa, featuring a medley of fresh ingredients that complement the sweetness of the cupcakes.

Creamy Avocado Pasta: Savor the creamy richness of avocado in a luscious pasta dish, providing a satisfying contrast to the light and fruity strawberry cupcakes.

Similar Recipes to Strawberry Cupcakes with Buttercream Frosting

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will warm you up from the inside out.

Garlic Parmesan Roasted Broccoli: Take your broccoli to the next level with this garlic parmesan roasted broccoli recipe. The crispy edges and savory garlic parmesan flavor will have you reaching for seconds.

Honey Mustard Glazed Salmon: Impress your dinner guests with this honey mustard glazed salmon. The sweet and tangy glaze perfectly complements the tender, flaky salmon for a restaurant-quality meal at home.

Appetizers and Main Courses to Serve with Strawberry Cupcakes

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a delicious blend of cheeses, herbs, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Elevate your appetizer game with these flavorful bruschetta bites, featuring ripe tomatoes, fresh basil, and a drizzle of balsamic glaze. A refreshing and light option to start off any dinner party.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish with tender pieces of chicken. The rich and savory Alfredo sauce pairs perfectly with the al dente fettuccine, making it a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry with tender strips of beef and an assortment of colorful vegetables. The combination of savory soy sauce, garlic, and ginger creates a delicious sauce that coats the beef and veggies, making it a delicious and healthy option for dinner.

Why trust this Strawberry Cupcakes with Buttercream Frosting Recipe:

This recipe uses fresh strawberries and incorporates them into both the cupcake batter and the buttercream frosting, ensuring a burst of natural flavor in every bite. The use of buttermilk adds a subtle tanginess, while the reduction of strawberry puree intensifies the fruit's sweetness. The step-by-step instructions and precise measurements guarantee a successful outcome, and the vibrant color of the cupcakes, achieved with red food coloring, adds to their visual appeal. The combination of these elements creates a delightful treat that's perfect for any dessert table.

Want to share your experience making these delightful Strawberry Cupcakes with Buttercream Frosting? Join our Baking and Desserts forum to discuss tips, techniques, and your own twist on this recipe!

FAQ:

Can I use frozen strawberries instead of fresh ones for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using them in the recipe. This will help prevent excess moisture in the cupcakes.

Can I omit the food coloring from the cupcake batter and frosting?

Absolutely! The food coloring is optional and can be omitted without affecting the taste of the cupcakes or frosting.

Can I make the cupcakes in advance and frost them later?

Yes, you can bake the cupcakes in advance and store them in an airtight container. Frost them when you're ready to serve to maintain the freshness of the frosting.

Can I use a different type of flour for the cupcakes?

You can use all-purpose flour as a substitute for cake flour, but the texture of the cupcakes may be slightly different.

Can I use a hand mixer instead of an electric stand mixer?

Yes, you can use a hand mixer instead of an electric stand mixer. Just ensure that the ingredients are well combined and the batter is smooth before proceeding with the recipe.