Strawberry Cupcakes with Strawberry Buttercream

Bursting with actual strawberries, these smooth and fluffy contemporary strawberry cupcakes are the last word berry deal with. Topped with creamy strawberry buttercream, every chunk is gentle, candy, and naturally flavored. They’re the right dessert to rejoice strawberry season—and a fantastic technique to showcase them!

I initially revealed this recipe in 2015 and have since added new images and extra useful success ideas. I additionally made 3 small enhancements to simplify and enhance the recipe, that are mirrored within the printable directions beneath.

This new-and-improved strawberry cupcake batter is now a bit extra much like my favourite vanilla cupcakes recipe. Have you ever made these earlier than? I like that recipe a lot that I made a decision to incorporate it in my new cookbook, Sally’s Baking 101. The ebook merely wouldn’t have felt full with out it! That recipe is a superb place to begin for enjoying round with different flavors, comparable to in the present day’s contemporary strawberry cupcakes.

So A lot to Love About Strawberry Cupcakes

• Buttery smooth and fluffy cake crumb studded with contemporary berries
• Topped with uber-flavorful, candy strawberry buttercream frosting
• Like strawberry cake in handheld kind
• Recipe makes a giant batch, about 20 cupcakes
• Actual strawberry taste in each chunk, as a result of we’re utilizing actual strawberries!

Important Components You Want:

1. Recent Strawberries: In fact you want contemporary strawberries for contemporary strawberry cupcakes! Frozen strawberries are usually not ultimate as a result of they’re too moist and weigh the batter down.
2. Cake Flour: This recipe used to name for a mixture of all-purpose flour and cornstarch, however in our latest assessments, my group and I discovered that utilizing cake flour offers a greater outcome. For those who can’t discover it, you’ll be able to nonetheless use AP flour + cornstarch—comply with the directions for this cake flour substitute.
3. Softened Butter: The bottom of the batter is made by creaming collectively butter and sugar. Be sure you use correct room-temperature butter, which is definitely cooler than you assume (about 65°F (18°C) is right).
4. Eggs & Egg Whites: Eggs present construction and assist emulsify the substances. The batter requires 1 egg plus 2 egg whites for a smooth, gentle texture. Utilizing 2 eggs as a substitute will overwhelm the crumb.
5. Bitter Cream: This provides pure moisture whereas maintaining the batter gentle. Plain yogurt works as a positive substitute.
6. Milk: Entire milk makes for the very best style and texture, however lower-fat or nondairy milk can work in a pinch. I take advantage of buttermilk on this vanilla cake recipe, which is often a positive substitution for each bitter cream and common milk in baked items. For these cupcakes, nevertheless, the crumb stays a bit tighter when utilizing bitter cream + complete milk.

Find out how to Make Recent Strawberry Cupcakes

Let’s begin with the star of the present, the strawberries.

After you’ve rinsed, hulled, and chopped your strawberries, you’ll puree some of the berries. You should utilize a blender or a small meals processor, and pulse till you may have a chunky puree.

Success Tip: If the strawberries aren’t turning right into a puree and preserve getting caught in your blender, attempt including a bit of the milk you’ll want later within the recipe to assist transfer them alongside.

Put aside the remaining chopped berries since you’ll fold these into the batter on the finish.

After that, prepping the cupcake batter is fairly customary. Whisk collectively your dry substances, cream butter and sugar collectively, add the egg, egg whites, and vanilla, and beat once more to mix. The combination will look curdled, and that’s regular at this level. Beat within the bitter cream, then in separate additions, add the dry substances and milk. Add the strawberry puree. It is a splendidly creamy batter:

Then fold within the chopped strawberries:

Spoon the batter into your cupcake liners, filling solely about 3/4 of the way in which. For those who over-fill, the cupcakes will spill out over the edges and also you’ll have some mushroom-shaped cupcakes. This recipe makes round 20 cupcakes, so that you’ll want to make use of 2 customary 12-cup muffin pans (depart a number of cups empty), or bake in batches.

As a result of there isn’t any meals coloring within the batter, the baked cupcakes are a pink-tinted beige shade. For those who’d wish to tint the batter, I like to recommend gel meals coloring. Simply 1 small drop of this “dusty rose” gel meals coloring or this “smooth pink” gel meals coloring.

Once more, the pictured cupcakes weren’t coloured!

Strawberry Buttercream Frosting

Recent strawberries can find yourself curdling your buttercream, so that you want freeze-dried strawberries to make the very best strawberry buttercream frosting.

While you grind them, freeze-dried strawberries make the right flavorful “mud” to make a strawberry frosting with none synthetic strawberry flavoring. They ship essentially the most intense (and pure) strawberry taste whereas, on the similar time, do not alter the feel of the particular frosting. They usually flip it a naturally fairly pink shade, too!

The place to purchase freeze-dried strawberries? I at all times discover them at main grocery shops within the dried fruit part or you’ll be able to attempt Goal, Dealer Joe’s, or on-line right here or right here.

On the pictured cupcakes, I used piping tip Ateco #826.

I like this naturally flavored strawberry buttercream on pistachio cupcakes, too. And should you love cream cheese frosting, you may additionally attempt in the present day’s contemporary strawberry cupcakes with the strawberry cream cheese frosting from this recipe for strawberry cake.

Extra Favourite Strawberry Desserts

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