Description
Indulge in the delightful flavor of Strawberry Cupcakes with Strawberry Buttercream Frosting! These charming treats are made with fresh strawberry chunks folded into a light cake batter, then topped with a luscious pink buttercream that’s simply irresistible. Perfect for birthdays, picnics, or any celebration, these cupcakes are not only visually stunning but also bursting with fruity goodness that will leave everyone craving more. With straightforward steps and minimal preparation, even novice bakers can create these delectable delights.
Ingredients
- 1 2/3 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1/3 cup fresh strawberry puree
- 1/4 cup buttermilk
- 3/4 cup diced strawberries
Instructions
- Preheat your oven to 350°F.
- Sift cake flour, baking powder, baking soda, and salt together in a bowl.
- In a stand mixer, cream softened butter and sugar until fluffy. Add the egg and egg whites one at a time.
- Mix together buttermilk, strawberry puree, and vanilla extract. Gradually add dry ingredients alternately with wet mixture until just combined.
- Gently fold in diced strawberries and fill muffin cups three-fourths full.
- Bake for 20-23 minutes until a toothpick comes out clean. Cool completely.
- For frosting, reduce strawberry puree by simmering it down and cool it before mixing into the buttercream.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use fresh strawberries for the best flavor. Customize your frosting by adding lemon zest or almond extract for an extra twist. Store leftovers in an airtight container in the fridge for up to five days.