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.
For the Cupcakes:
- 9large strawberries
- 1large egg,plus 2 egg whites, room temperature and separated
- 2cupsall purpose flour,spoon & leveled
- 2½tspbaking powder
- ¾cupunsalted butter,softened to room temperature
- 1½cupsgranulated 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
Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners.
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.
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.
Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside.
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.
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.
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.
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.
Do not overmix. Fold egg whites, ⅓ cup of strawberry puree, and finely chopped strawberries into the cupcake batter.
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.
Allow to cool in the pan for 5 minutes then transfer to a rack to cool completely.
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
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.
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.
Frost cupcakes as desired.
- 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
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