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Strawberry Cupcakes with Strawberry Buttercream

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Warm, tender strawberry cupcakes topped with intensely flavored strawberry buttercream, perfect for any celebration.

Ingredients

Scale
  • 1 and 1/4 cups chopped strawberries, divided
  • 2 and 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 1 large egg
  • 2 egg whites
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 cup freeze-dried strawberries
  • 3 and 1/2 cups confectioners’ sugar
  • 1/4 cup 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) and line a muffin pan with cupcake liners.
  2. Pulse 1/2 cup of the chopped strawberries in a food processor until chunky. Set aside to cool.
  3. Whisk together the cake flour, baking powder, and salt in a large bowl.
  4. Cream the butter and granulated sugar until light and fluffy.
  5. Add the egg, egg whites, and vanilla extract to the creamed mixture and mix until combined.
  6. Incorporate the sour cream and mix until smooth.
  7. Add half of the dry mixture and half of the milk, alternating, until combined. Then fold in the cooled strawberry puree and reserved chopped strawberries.
  8. Fill the cupcake liners about 3/4 full and bake for 21 to 24 minutes.
  9. Cool in the pan for 5 to 10 minutes, then transfer to a wire rack.
  10. Process freeze-dried strawberries into fine powder for the buttercream.
  11. Beat butter until creamy, add confectioners’ sugar, strawberry powder, heavy cream, and vanilla, beating until fluffy.
  12. Frost the cooled cupcakes and garnish with fresh strawberry slices if desired.

Notes

Cool cupcakes completely before frosting to prevent the buttercream from melting.

Nutrition

Keywords: strawberry cupcakes, dessert, baking, spring recipes, birthday treats

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