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Strawberry Cupcakes with Strawberry Buttercream

Warm, tender, and scented with fresh strawberries, these cupcakes are a delightful celebration of berry flavor topped with bright strawberry buttercream.

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 12-count muffin pan with cupcake liners.
  2. Make a chunky strawberry purée by blending 1/2 cup of the chopped strawberries until chunky.
  3. Combine the cake flour, baking powder, and salt in a large bowl.
  4. Cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Add the whole egg, the two egg whites, and the vanilla extract, mixing just until combined.
  6. Beat in the sour cream until incorporated.
  7. Alternate adding the dry mixture and the milk in two batches.
  8. Fold in the reserved 3/4 cup chopped strawberries gently.
  9. Fill each cupcake liner about 3/4 full with batter and bake for 21-24 minutes.
  10. Make the strawberry buttercream by processing freeze-dried strawberries into powder, then mixing with softened butter and confectioners’ sugar.
  11. Frost the cooled cupcakes and garnish with fresh strawberries if desired.

Notes

For best texture, ensure all ingredients are at room temperature before starting. Store frosted cupcakes in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry cupcakes, strawberry buttercream, dessert, baking, spring, festive