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Strawberry Cupcakes with Strawberry Buttercream

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Tender strawberry cupcakes with real fruit flavor, topped with a light strawberry buttercream.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 60 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/4 cups (200g) chopped strawberries, divided
  • 2 and 1/3 cups (280g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 large egg
  • 2 egg whites
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream
  • 1/2 cup (120g) whole milk
  • 1 cup (about 25g) freeze-dried strawberries
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/4 cup (60ml) 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). Line a 12-count muffin pan with cupcake liners.
  2. Place 1/2 cup of the chopped strawberries in a food processor and pulse until a chunky puree forms. Set aside.
  3. In a large bowl, whisk together the cake flour, baking powder, and salt.
  4. Cream the softened butter and granulated sugar in another bowl until light and fluffy, about 3 minutes.
  5. Add in the egg, egg whites, and 2 teaspoons vanilla extract to the creamed mixture, and mix until combined.
  6. Beat in the sour cream until fully combined.
  7. Gradually add half of the dry ingredients and half of the milk, mixing on low until combined. Repeat with the remaining dry ingredients, milk, and reserved strawberry puree.
  8. Fold in the reserved 3/4 cup chopped strawberries gently.
  9. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 21 to 24 minutes, or until a toothpick comes out clean. Cool for 5 to 10 minutes in the pan, then transfer to a wire rack.
  10. Process the freeze-dried strawberries into a fine powder. Beat the softened butter until creamy, then gradually add the confectioners’ sugar, strawberry powder, cream or milk, vanilla extract, and a pinch of salt until fluffy.
  11. Frost the cooled cupcakes and optionally top with a fresh strawberry slice.

Notes

Use room temperature ingredients for a smoother batter. Pulse freeze-dried strawberries until very fine for better buttercream consistency.

Nutrition

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