Hello, dessert enthusiasts! Are you ready to whip up something delightfully sweet and irresistibly charming? These Sweetness Strawberry Cupcakes with Strawberry Buttercream Frosting are bursting with fresh strawberry flavor and topped with the creamiest frosting. They’re perfect for celebrations, tea parties, or just because you deserve a treat. Let’s bake a batch of joy!
Introduction
There’s something undeniably satisfying about biting into a soft, moist cupcake topped with rich buttercream frosting. These Strawberry Cupcakes aren’t your ordinary cupcakes—they’re packed with the natural sweetness of fresh strawberries, both in the batter and the frosting. Whether you’re a seasoned baker or a beginner, this recipe will guide you to create a visually stunning and delicious treat. Plus, the vibrant strawberry flavors make these cupcakes a hit for spring and summer gatherings. Let’s get started on this strawberry dream!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, pureed
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- A pinch of salt
For Garnish:
- Fresh strawberries, sliced
How to Make Sweetness Strawberry Cupcakes with Strawberry Buttercream Frosting
For the Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which usually takes 2-3 minutes.
- Add the eggs one at a time, beating well after each addition to ensure the batter is smooth. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Start and end with the dry ingredients to ensure the batter remains light and airy.
- Gently fold in the pureed strawberries using a spatula, making sure they are evenly incorporated. The batter will have a beautiful pink hue and a fragrant strawberry aroma.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking to keep the cupcakes moist.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Strawberry Buttercream Frosting
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it becomes creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This creates a light, fluffy texture while avoiding lumps.
- Add the pureed strawberries, vanilla extract, and a pinch of salt. Beat the mixture on high speed until it is smooth, creamy, and perfectly spreadable. The fresh strawberries will give the frosting a natural pink color and a sweet-tangy flavor.
- Once the cupcakes are completely cool, frost them generously with the strawberry buttercream using a piping bag or an offset spatula.
Garnishing the Cupcakes
Top each cupcake with a slice of fresh strawberry for an elegant finish. This not only adds visual appeal but also a burst of fresh strawberry flavor in every bite.
Helpful Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for smoother blending and a more even batter.
- Fresh Strawberries: Opt for fresh, ripe strawberries for the puree to achieve the best flavor and natural sweetness. Frozen strawberries can be used in a pinch, but make sure to thaw and drain them first.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to avoid dense cupcakes.
- Cooling is Crucial: Always let your cupcakes cool completely before frosting to prevent the buttercream from melting.
Cooking Tips
- Strawberry Puree Consistency: Blend the strawberries until smooth, but don’t add water. If the puree is too watery, it may affect the texture of both the batter and frosting.
- Make Ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Frosting can also be made ahead and refrigerated, but bring it to room temperature and whip it again before using.
- Creative Toppings: Add sprinkles, edible glitter, or even a drizzle of white chocolate for extra pizzazz.
Serving Suggestions
These Sweetness Strawberry Cupcakes are ideal for various occasions, from birthdays to bridal showers. Serve them on a tiered stand for a stunning dessert table centerpiece. Pair with refreshing beverages like lemonade, iced tea, or a sparkling rosé to complement the fruity flavors.
Nutritional Information
- Calories: 340 per cupcake
- Carbohydrates: 45g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 80mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 6%
Storage and Leftovers
Refrigerate: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The fresh strawberries in the frosting make refrigeration essential.
Freezing: The unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature before frosting.
Reheating Frosting: If the frosting becomes too firm in the fridge, let it sit at room temperature for 10-15 minutes before whipping it again.
Frequently Asked Questions (FAQs)
Can I use store-bought strawberry puree?
Yes, but fresh strawberry puree provides a more natural flavor and vibrant color.
What if I don’t have piping bags for frosting?
No problem! You can use a zip-top bag with the corner cut off or simply spread the frosting with a butter knife or spatula.
Can I substitute the butter?
For a lighter option, use half butter and half cream cheese in the frosting. For the cupcakes, margarine can be used, but the flavor may vary slightly.
Related Recipes
- Vanilla Cupcakes with Whipped Cream Frosting
- Chocolate-Covered Strawberry Muffins
- Classic Lemon Drizzle Cupcakes
- Berry Bliss Cheesecake Bars
Conclusion
There you have it—Sweetness Strawberry Cupcakes with Strawberry Buttercream Frosting! These light, fluffy cupcakes topped with creamy, fruity frosting are a crowd-pleaser for any occasion. Try the recipe, share with loved ones, and savor the sweetness in every bite. Happy baking!