Strawberry Cupcakes with Strawberry Buttercream Frosting

Are you obsessed with strawberries like me? These red beauties are my favorite fruit to snack on. I also love using them as as key ingredient in many of my recipes.

These Strawberry Cupcakes with Strawberry Buttercream Frosting recipe gives you cupcakes that are intense in strawberry flavor. The key is using fresh strawberries.  The cupcakes may be super moist, fluffy and light but they are rich in strawberry goodness. The fresh fruit gives the right amount of sweet-tart  to the whole dessert. This strawberry cupcake recipe is absolutely the BEST!

Strawberry Cupcakes With Strawberry Buttercream Frosting

These Strawberry Cupcakes with Strawberry Buttercream Frosting recipe gives you cupcakes that are intense in strawberry flavor. The key is using fresh strawberries.  The cupcakes may be super moist, fluffy and light but they are rich in strawberry goodness. The fresh fruit gives the right amount of sweet-tart  to the whole dessert. This strawberry cupcake recipe is absolutely the BEST!
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Course: Dessert
Cuisine: American, French
Keyword: buttercream frosting, cupcake recipes, strawberry cupcakes
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 12

Ingredients

Strawberry Cupcake

  • 1 1/4 cups All-Purpose Flour (sifted)
  • 1  teaspoon  Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Unsalted Butter (softened)
  • 3/4 cup Granulated White Sugar
  • 1 large  Egg
  • 3 large Egg Whites
  • 1/4 cup Strawberry Puree
  • 1/4 cup Whole Milk (room temperature)
  • 3/4 cups  Fresh Strawberries (cut into medium dice)

Strawberry Puree

  • 1 1/2 cups Fresh Strawberries (cut into small dice)
  • 1/4 cup Water
  • 1/4 cup Sugar

Strawberry Buttercream Frosting

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Powdered Sugar
  • 1/4 cup Strawberry Puree
  • 1 teaspoon Vanilla Extract (optional)

Instructions

  • Preheat the oven to 180ºC (350°F)Line cupcake tins with cupcake papers.
  • Start making the strawberry puree. In a medium saucepan, combine the strawberries, sugar, and water. Bring to a boil over medium-high heat. Transfer to a blender.
  • Purée until smooth. Transfer to a bowl and let it cool.
  • In a medium bowl, combine all the dry ingredients – the flour, baking soda and baking powder. Set aside.
  • Using a stand mixer with paddle attachment or hand mixer, gently beat the butter until light and fluffy.
  • Slowly add the sugar and continue mixing until it is creamy.
  • Add the eggs slowly and continue beating until well combined, about 3 minutes.
  • Fold in the dry ingredients in two parts to the wet ingredients until everything is well incorporated. Do not forget scraping the sides and bottom of the bowl.
  • Pour in the milk into two parts, and continue beating until well combined.
  • Pour in the strawberry puree and vanilla extract; beat until everything is well blended.
  • Remove the bowl from the mixer.
  • Scrape the sides and the bottom of the bowl, making sure everything is well combined and no ingredients are wasted.
  • Stir in the chopped strawberries into the batter.
  • Place the cupcake papers into the cupcake tin.
  • Pour the batter (1/4 cup of batter or 75 grams) evenly among the cupcake tins.
  • Bake in the oven for about 20-22 minutes. Use a toothpick to test for doneness.
  • Remove from oven and allow to cool for a few minutes.
  • Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
  • Meanwhile, prepare the frosting. In a mixing bowl, beat the butter on medium speed until light and fluffy.
  • Add the powdered sugar. Mix it into the butter slowly before turning on the mixer. Set the mixer to medium speed and beat until creamy and smooth. Make sure there is no grainy sugar texture.
  • Add the strawberry puree, and continue to mix until the color is even. Scrape the sides and the bottom of the bowl to make sure everything is well incorporated.
  • Pipe the frosting or spread frosting over cupcakes. Decorate with fresh strawberries.

Notes

  • If you are using a stand mixer, combine butter and sugar in the mixer bowl, and beat them with the paddle attachment until creamy, light, and fluffy.
  • You can store the excess puree in an airtight container in the fridge for up to one week or in  the freezer for up to two months
 

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4 thoughts on “Strawberry Cupcakes with Strawberry Buttercream Frosting”

  1. Hi chef….
    Would love to try Ur recipe for my toddler as he loves strawberrys.could plz share this recipe in grams plz.because my 1cup measure wud b different from yours.plz chef……

    Reply
    • Hi! I made this recipe into “cup” measurement as it will be easier. If you have measuring cups at home, you will be fine. Please try using measuring cups. Let me know if you need help.

      Reply
  2. The frosting tastes great. I picked it out for it’s simple ingredients, and wasn’t disappointed. I recommend using a high quality butter like Kerrygold. It’s a full-butter recipe, so the better the butter, the better it will taste. It has a subtle strawberry flavor, so if you’re looking for something that’s super strawberry forward , I recommend trying a freeze dried strawberry recipe instead. To other people making the recipe, you can cut the amount of strawberries in half and will still have plenty of puree. Also, if you want your frosting to be more pink but don’t want to use an artificial food coloring, the Suncore Foods Pink Pitaya powder made my frosting bright pink.

    Reply

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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