Get ready to experience a dessert that's about to revolutionize your baking game! These Strawberry Cupcakes with Creamy Strawberry Buttercream are not just another sweet treat - they're a magical journey of flavor that transforms ordinary ingredients into extraordinary deliciousness. Imagine biting into a perfectly moist cupcake bursting with fresh strawberry essence, topped with a cloud-like buttercream that will make your guests think you've trained in a Parisian pastry kitchen. Whether you're a baking novice or a seasoned pro, these cupcakes are your ticket to becoming the ultimate dessert hero!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh strawberries, pureed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup fresh strawberries, pureed (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Puree fresh strawberries in a blender or food processor until smooth. Measure out 1 cup of strawberry puree.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined.
- Gently fold in the strawberry puree until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed until incorporated. Then beat on medium-high speed until light and fluffy.
- Fold in the fresh strawberry puree until well combined, creating a pink-tinted buttercream.
- Once cupcakes are completely cool, pipe or spread the strawberry buttercream on top of each cupcake.
- Optional: Garnish with fresh strawberry slices or whole small strawberries for additional decoration.
Tips
- Always use room temperature ingredients - this ensures smoother mixing and better texture.
- Don't overmix the batter; stop mixing as soon as ingredients are just combined to keep cupcakes tender.
- For intense strawberry flavor, use ripe, in-season strawberries and consider adding a drop of strawberry extract.
- When pureeing strawberries, strain through a fine-mesh sieve to remove seeds for a smoother batter and frosting.
- Let cupcakes cool completely before frosting to prevent buttercream from melting.
- For picture-perfect piping, use a large star tip and practice a circular motion when decorating.
- Store cupcakes in an airtight container in the refrigerator, but let them come to room temperature before serving for best flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 85mg
