Description
Delight in these moist and flavorful Strawberry Cupcakes topped with a creamy, luscious Strawberry Buttercream. Bursting with real strawberry puree and chunks inside the cake and enhanced by a rich, smooth buttercream made from freeze-dried strawberries, this recipe makes about 20 irresistibly delicious cupcakes perfect for any special occasion or sweet treat.
Ingredients
Scale
Cupcakes
- 1 and 1/4 cups (200g) chopped strawberries, divided
- 2 and 1/3 cups (280g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1 large egg + 2 egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1/2 cup (120g) whole milk, at room temperature
Strawberry Buttercream
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Salt, to taste
- Optional garnish: fresh strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two 12-count muffin pans with cupcake liners to prepare for baking about 20 cupcakes in total.
- Prepare Strawberry Puree: Place 1/2 cup (80g) of chopped strawberries in a food processor or blender and pulse until chunky pureed, approximately 1/3 cup (80g). Add a splash of milk if needed to facilitate blending. Set aside.
- Set Aside Remaining Strawberries: Reserve the remaining 3/4 cup (120g) of chopped strawberries to fold into the batter later.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, and salt until fully combined. Set aside.
- Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
- Add Eggs and Vanilla: Beat in the egg, egg whites, and vanilla extract on medium-high speed until fully combined, scraping sides as necessary. Then mix in the sour cream; the mixture may appear slightly curdled, which is normal.
- Combine Batter: Add half of the dry ingredients and half of the milk to the butter mixture, mixing on low speed until incorporated. Then add the remaining dry ingredients, remaining milk, and the strawberry puree, mixing just until combined to avoid over-mixing. Finally, fold in the reserved chopped strawberries gently.
- Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 24 minutes or until the tops rebound gently when touched and a toothpick inserted comes out mostly clean with some moist crumbs.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely prior to frosting.
- Make Strawberry Buttercream: Process freeze-dried strawberries in a food processor or blender until finely powdered (about 1/2 cup). In a mixer, beat the softened butter on medium-high speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract, beating first on low for 30 seconds then on high for 2 minutes. Add a pinch of salt if too sweet.
- Frost Cupcakes: Pipe or spread the strawberry buttercream onto the cooled cupcakes as desired. Optionally garnish with fresh strawberries for a decorative touch.
- Store Leftovers: Keep leftover cupcakes stored tightly covered in the refrigerator for up to 3 days, preferably using a cupcake carrier to preserve decoration and freshness.
Notes
- Use full-fat sour cream and whole milk at room temperature to ensure even mixing and tender texture.
- Do not over-mix the batter after adding dry ingredients to keep cupcakes light and fluffy.
- Freeze-dried strawberry powder intensifies strawberry flavor without adding moisture to the buttercream.
- For piping, Ateco #826 is recommended, but feel free to use your preferred decorating tip.
- If you don’t have cake flour, you can substitute with all-purpose flour minus 2 tablespoons per cup, sifted well.
- To help puree strawberries smoothly, add a small splash of milk if stuck during blending.
- Cupcakes are best served at room temperature to enjoy full flavor and texture.
