Strawberry Cupcakes With Buttercream Recipe

This delightful recipe for strawberry cupcakes with buttercream is perfect for those who love a fruity twist to their sweet treats. The recipe combines fresh strawberries with the classic cupcake mix and tops it off with a rich and creamy strawberry buttercream frosting for a burst of berry goodness. It's a fantastic choice for parties, gatherings or simply as a special dessert to enjoy at home.

Strawberry Cupcakes With Buttercream Recipe
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The key ingredient that might not be readily available in your pantry is freeze-dried strawberries for the buttercream frosting. They are used to enhance the strawberry flavor without adding excess moisture. You can typically find these in the dried fruit section or baking aisle of your local supermarket. Also, make sure to use fresh strawberries for the cupcake batter to ensure the best taste and texture.

Ingredients for Strawberry Cupcakes with Strawberry Buttercream

Strawberries: These are used both in the cupcake batter and frosting, providing a fresh and tangy flavor.

Egg: It's used as a binding agent in the cupcakes, giving them structure.

All-purpose flour: This is the base for our cupcakes, providing structure and texture.

Cornstarch: It's used to make the cupcakes more tender and light.

Baking powder: This helps the cupcakes rise and become fluffy.

Unsalted butter: Adds richness and moisture to both the cupcakes and frosting.

Granulated sugar: It sweetens and helps to brown the cupcakes.

Vanilla extract: Enhances the flavors of the other ingredients.

Whole milk: Adds moisture to the cupcake batter.

Freeze-dried strawberries: These intensify the strawberry flavor in the frosting without adding too much liquid.

Confectioner's sugar: Sweetens the frosting and gives it a smooth texture.

Heavy cream: Adds creaminess to the frosting and helps to soften the sugar's sweetness.

Salt: Enhances the overall flavor of the cupcakes and frosting.

One reader, Hector Ard says:

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These strawberry cupcakes with buttercream are a game-changer! The cupcakes are moist and bursting with fresh strawberry flavor, and the buttercream is heavenly. The recipe is easy to follow and the end result is absolutely delicious. I highly recommend giving it a try - you won't be disappointed!

Hector Ard

Techniques Required for Making Strawberry Cupcakes With Buttercream Frosting

How to prepare the strawberry puree: Slice 5 strawberries and place them in a food processor or blender. Pulse until the strawberries form a chunky puree. Set aside.

How to beat egg whites to soft peaks: Using a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2 to 3 minutes. Set aside.

How to fold ingredients into the cupcake batter: After mixing the dry ingredients and whole milk, fold in the egg whites, ⅓ cup of strawberry puree, and finely chopped strawberries into the cupcake batter until just incorporated.

How to process freeze-dried strawberries into a powdery crumb: Using a blender or food processor, process the freeze-dried strawberries until they form a powdery crumb. Set aside.

How to adjust frosting consistency: If the frosting is too thin, add ¼ cup more confectioners’ sugar. If it's too thick, add 1 more tablespoon of cream. Add a pinch of salt if the frosting is too sweet.

How To Make Strawberry Cupcakes With Buttercream

Put a twist on a classic dessert, try this recipe for mini strawberry cupcakes. It’s soft, fluffy, and has a creamy strawberry buttercream frosting.

Preparation: 30 minutes
Cooking: 24 minutes
Additional Time: 3 hours 6 minutes
Total: 4 hours

Serves:

Ingredients

For the Cupcakes:

  • 9large strawberries
  • 1large egg,plus 2 egg whites, room temperature and separated
  • 2cupsall purpose flour,spoon & leveled
  • ¼cupcornstarch
  • tspbaking powder
  • ½tspsalt
  • ¾cupunsalted butter,softened to room temperature
  • cupsgranulated sugar
  • 3tsppure vanilla extract
  • 1cupwhole milk,room temperature

For the Strawberry Buttercream:

  • 1cupfreeze strawberries,dried
  • 1cupunsalted butter,softened to room temperature
  • 4cupsconfectioner’s sugar
  • 3tbspheavy cream
  • 1tsppure vanilla extract
  • salt,to taste

Instructions

  1. Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners.

  2. Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. Set aside. Finely chop remaining strawberries. Set aside.

  3. With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form for about 2 to 3 minutes. Set aside.

Cupcakes:

  1. Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.

  3. Add the sugar and beat on high speed for 3 to 4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  4. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  5. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

  6. Do not overmix. Fold egg whites, ⅓ cup of strawberry puree, and finely chopped strawberries into the cupcake batter.

  7. Spoon batter into cupcake liners filling halfway. Bake for 20 to 24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.

  8. Allow to cool in the pan for 5 minutes then transfer to a rack to cool completely.

Frosting:

  1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. Set aside. 

  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.

  3. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

  4. Add ¼ cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.

  5. Frost cupcakes as desired.

Nutrition

  • Calories: 437.57kcal
  • Fat: 20.88g
  • Saturated Fat: 13.00g
  • Trans Fat: 0.77g
  • Monounsaturated Fat: 5.44g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 61.26g
  • Fiber: 0.78g
  • Sugar: 47.12g
  • Protein: 2.72g
  • Cholesterol: 66.24mg
  • Sodium: 292.81mg
  • Calcium: 80.92mg
  • Potassium: 77.11mg
  • Iron: 0.93mg
  • Vitamin A: 182.21µg
  • Vitamin C: 10.88mg

Crucial Technique Tip for Perfect Strawberry Cupcakes With Buttercream Frosting

When making the strawberry buttercream, ensure your butter is at room temperature before you start. This will make it easier to beat and will result in a smoother, creamier frosting. Also, when adding the confectioners’ sugar, add it gradually to avoid a grainy texture. Lastly, don't forget to taste your frosting as you go. You can always add more strawberry powder or vanilla extract to suit your personal preference.

Time-Saving Tips for Making Strawberry Cupcakes

Prep ahead: Prepare the strawberry puree and freeze-dried strawberry powder the day before to save time on the day of baking.

Organize ingredients: Measure and organize all the ingredients before starting the recipe to streamline the baking process.

Use a food processor: Utilize a food processor to quickly puree the strawberries and create the freeze-dried strawberry powder for the buttercream.

Multi-task: While the cupcakes are baking, start preparing the buttercream to make the most of your time in the kitchen.

Chill the butter: Cut the butter into small pieces and chill it in the freezer for a few minutes to quickly bring it to the ideal temperature for making the buttercream.

Pipe the frosting: Use a piping bag to quickly and neatly frost the cupcakes with the strawberry buttercream.

Clean as you go: Wash and put away utensils and bowls as you progress through the recipe to minimize cleanup time at the end.

Substitute Ingredients For Strawberry Cupcakes With Buttercream Recipe

  • strawberries - Substitute with raspberries: Raspberries have a similar tartness and sweetness to strawberries, making them a suitable substitute for strawberry cupcakes.
  • all purpose flour - Substitute with cake flour: Cake flour will result in a lighter and more delicate texture, which is ideal for cupcakes.
  • cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch in the cupcake batter.
  • baking powder - Substitute with baking soda: If using baking soda, it should be combined with an acidic ingredient such as buttermilk or yogurt to activate its leavening properties.
  • unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor to the cupcakes.
  • granulated sugar - Substitute with honey: Honey can add sweetness and moisture to the cupcakes, and it also complements the flavor of strawberries.
  • whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative and adds a subtle nutty flavor to the cupcakes.
  • freeze strawberries - Substitute with fresh strawberries: Fresh strawberries can be used instead of frozen ones for the buttercream, but they may need to be pureed or mashed for a smooth consistency.
  • unsalted butter - Substitute with vegan butter: Vegan butter can be used as a dairy-free alternative for the buttercream, providing a creamy texture and rich flavor.
  • confectioner's sugar - Substitute with maple sugar: Maple sugar can be used as a natural alternative to confectioner's sugar, adding a hint of maple flavor to the buttercream.
  • heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative, providing a rich and creamy texture to the buttercream.
  • pure vanilla extract - Substitute with almond extract: Almond extract can add a delightful nutty flavor to the buttercream, complementing the strawberry cupcakes.

How to Beautifully Present Strawberry Cupcakes

  1. Elevate the cupcake: Gently place the strawberry cupcake on a pristine white plate, ensuring it sits in the center with a slight angle for visual interest.

  2. Garnish with fresh strawberries: Adorn the plate with a few whole fresh strawberries, artistically arranged around the cupcake to add a pop of color and freshness.

  3. Dollop of strawberry buttercream: Using a piping bag, create a small, elegant dollop of the luscious strawberry buttercream on top of the cupcake, ensuring it is perfectly centered.

  4. Dust with strawberry powder: Lightly dust the plate with a fine sprinkle of strawberry powder to add a delicate touch of flavor and a visually stunning element.

  5. Drizzle with strawberry puree: With a steady hand, drizzle a thin, artistic line of the reserved strawberry puree on the plate, adding a touch of elegance and a burst of fruity flavor.

  6. Sprig of mint: Place a small, vibrant sprig of fresh mint on the plate, positioned beside the cupcake to provide a contrasting color and a hint of herbal aroma.

  7. Final touch with edible flowers: delicately place a few edible flowers around the plate to add a touch of sophistication and a visually stunning element to the presentation.

Essential Tools for Making Strawberry Cupcakes With Buttercream Frosting

  • Food processor: A food processor is used to finely chop, puree, or blend ingredients. It's perfect for making the strawberry puree for the cupcakes and the powdered strawberry for the buttercream.
  • Blender: A blender can also be used to puree the strawberries for the cupcakes and the freeze-dried strawberries for the buttercream.
  • Muffin pan: A muffin pan is essential for baking the cupcakes. It holds the cupcake liners in place and helps the cupcakes maintain their shape while baking.
  • Cupcake liners: Cupcake liners are used to line the muffin pan and prevent the cupcakes from sticking. They also add a decorative touch to the cupcakes.
  • Handheld or stand mixer: A handheld or stand mixer is used to beat the cupcake batter and the buttercream frosting, ensuring a smooth and creamy texture.
  • Whisk attachment: This attachment is used with a handheld or stand mixer to whisk the egg whites to soft peaks for the cupcake batter.
  • Paddle attachment: The paddle attachment for a handheld or stand mixer is used to beat the cupcake batter and the buttercream frosting, ensuring even mixing.
  • Rubber spatula: A rubber spatula is used to scrape down the sides and bottom of the mixing bowl, ensuring all ingredients are fully incorporated.
  • Sifter or sieve: A sifter or sieve is used to sift the dry ingredients for the cupcakes, ensuring a smooth and lump-free batter.
  • Cooling rack: A cooling rack is used to cool the cupcakes after baking, allowing air to circulate around them and prevent sogginess.

Storing and Freezing Strawberry Cupcakes With Buttercream Frosting

  • Allow the cupcakes to cool completely before storing or freezing.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a hot and humid environment, it's best to store them in the refrigerator to prevent the buttercream frosting from melting.
  • To freeze the cupcakes, place them in a single layer on a baking sheet and freeze until solid (about 2 hours). Once frozen, transfer the cupcakes to an airtight, freezer-safe container or zip-top bag. They can be stored in the freezer for up to 2-3 months.
  • When ready to serve, allow the frozen cupcakes to thaw at room temperature for about an hour before consuming. If the frosting appears slightly condensed after thawing, you can smooth it out with a butter knife or spatula.
  • If you want to freeze unfrosted cupcakes, wrap them tightly in plastic wrap and place them in an airtight, freezer-safe container. Thaw the cupcakes at room temperature before frosting and serving.
  • To store leftover buttercream frosting, place it in an airtight container and refrigerate for up to a week. Before using, allow the frosting to come to room temperature and re-whip it with a mixer to restore its creamy texture.

Interesting Fact About Strawberry Cupcakes With Buttercream Frosting

The strawberry cupcake is a popular dessert that originated in the United States. It is believed that the first cupcake recipe was written in 1796, and it was a simple recipe that called for one cup of butter, two cups of sugar, three cups of flour, and four eggs. Over time, the recipe has evolved to include a wide variety of flavors, including strawberry.

Is Making Strawberry Cupcakes at Home Cost-Effective?

The cost-effectiveness of this strawberry cupcakes with buttercream recipe is quite high. The use of basic ingredients like flour, sugar, and strawberries makes it affordable for a household. The approximate cost for a household of 4 people would be around $15-$20, depending on the availability and pricing of ingredients. Considering the delightful taste and the joy it brings, the overall verdict for this recipe would be 9 out of 10.

Are Strawberry Cupcakes With Buttercream Frosting Healthy or Unhealthy?

The strawberry cupcakes with buttercream recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

  • High sugar content: The recipe calls for a significant amount of granulated sugar in the cupcakes and confectioner's sugar in the frosting, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
  • Refined flour: All-purpose flour is a refined carbohydrate that lacks fiber and essential nutrients found in whole grain alternatives.
  • High fat content: The recipe uses a considerable amount of butter, which is high in saturated fat. Excessive consumption of saturated fat can increase the risk of heart disease and other health problems.
  • Low nutritional value: While the recipe includes strawberries, the overall nutritional value of the cupcakes is relatively low due to the high proportion of sugar, fat, and refined flour.

To make this recipe healthier, consider the following suggestions:

  • Reduce the sugar content by using a sugar substitute like stevia or erythritol, or simply decrease the amount of sugar used in both the cupcakes and frosting.
  • Replace half of the all-purpose flour with whole wheat pastry flour or almond flour to increase the fiber content and nutritional value.
  • Swap out some of the butter for healthier alternatives like Greek yogurt, mashed avocado, or coconut oil to reduce the saturated fat content.
  • Incorporate more fresh strawberries into the batter and use them as a garnish to increase the fruit content and add more natural sweetness and flavor.
  • Experiment with 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.

Editor's Opinion on This Strawberry Cupcake Recipe

The recipe for strawberry cupcakes with buttercream is a delightful and indulgent treat. The use of fresh strawberries in both the cupcake batter and the buttercream frosting adds a burst of fruity flavor. The incorporation of whipped egg whites creates a light and airy texture in the cupcakes, while the addition of freeze-dried strawberry powder in the buttercream enhances the overall strawberry essence. The instructions are clear and easy to follow, making this recipe accessible for both novice and experienced bakers. Overall, this recipe promises a delightful balance of sweetness and fruitiness, making it a perfect choice for any occasion.

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

Grilled Asparagus: Toss asparagus in olive oil, salt, and pepper, then grill until tender and slightly charred for a delicious and healthy side dish.
Balsamic Glazed Carrots: Roast carrots in the oven until tender, then drizzle with a balsamic glaze for a sweet and tangy side dish that pairs perfectly with the strawberry cupcakes.
Honey Roasted Sweet Potatoes: Toss sweet potatoes in honey, cinnamon, and a pinch of salt, then roast until caramelized and tender for a sweet and savory side dish that complements the fruity cupcakes.

Similar Recipes to Strawberry Cupcakes With Buttercream Frosting

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. Packed with tender beef, potatoes, and carrots, this savory dish will warm you up from the inside out.
Zesty Lemon Bars: These tangy lemon bars are the perfect balance of sweet and tart. With a buttery shortbread crust and a zesty lemon filling, they're sure to be a hit at any gathering.
Creamy Tomato Basil Soup: Indulge in a bowl of creamy tomato basil soup, perfect for a comforting meal. This rich and velvety soup is bursting with the flavors of ripe tomatoes and fresh basil.

Appetizers and Main Courses That Complement Strawberry Cupcakes With Buttercream Frosting

Appetizers:
Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, herbs, and breadcrumbs. Bake until golden and serve hot for a crowd-pleasing starter.
Caprese Skewers: Impress your guests with a refreshing and colorful appetizer of cherry tomatoes, fresh mozzarella, and basil leaves threaded onto skewers. Drizzle with balsamic glaze for a burst of flavor.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish featuring tender chicken and a rich, flavorful Alfredo sauce. Pair with your favorite pasta for a comforting and satisfying meal.
Beef Stir Fry: Whip up a quick and delicious stir fry with tender beef, crisp vegetables, and a savory sauce. Serve over steamed rice for a flavorful and satisfying dinner option.

Why trust this Strawberry Cupcakes With Buttercream Recipe:

This recipe offers a delightful combination of fresh strawberries and rich buttercream, ensuring a burst of fruity flavor in every bite. The use of real strawberries in both the cupcake batter and the buttercream frosting guarantees an authentic and luscious taste. The step-by-step instructions provide a clear and easy-to-follow process, allowing users to create these delectable cupcakes with confidence. With the perfect balance of sweetness and a hint of tartness, this recipe promises a delightful treat for any occasion.

Share your thoughts on the Strawberry Cupcakes With Buttercream Recipe in the Baking and Desserts forum section. Let's discuss your experience making these delightful treats and any creative twists you added to the recipe!
FAQ:
Can I use frozen strawberries instead of fresh ones for the cupcakes?
Yes, you can use frozen strawberries instead of fresh ones for the cupcakes. Just make sure to thaw and drain them before using to remove excess moisture.
Can I make the strawberry buttercream in advance and store it?
Yes, you can make the strawberry buttercream in advance and store it. Store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and give it a good stir to make it creamy again.
Can I use a different type of milk for the cupcakes?
Yes, you can use a different type of milk for the cupcakes. You can use any type of milk you prefer, such as almond milk or soy milk, as a substitute for whole milk.
Can I omit the freeze-dried strawberries in the buttercream?
Yes, you can omit the freeze-dried strawberries in the buttercream. However, they add a concentrated strawberry flavor and a lovely pink color to the buttercream, so I recommend using them if possible.
Can I freeze the unfrosted cupcakes?
Yes, you can freeze the unfrosted cupcakes. Once they have completely cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before frosting.

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