If you love strawberries, these Strawberry Cupcakes with Strawberry Buttercream are going to steal your heart! These cupcakes are light, fluffy, and packed with real strawberry flavor in every bite. Topped with a silky, strawberry-infused buttercream frosting, they make the perfect treat for birthdays, parties, or a simple dessert indulgence. Let’s get baking!
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
- 1/4 cup whole milk
- 1/4 cup strawberry purée (made from fresh or frozen strawberries)
For the Strawberry Buttercream:
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup strawberry purée
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Cupcake pan
- Cupcake liners
- Spatula
- Piping bag and decorative tip (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Incorporate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and strawberry purée. Mix until just combined.
- Fill and Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Prepare the Buttercream:
- Beat the butter until creamy. Add the powdered sugar one cup at a time, alternating with the strawberry purée and vanilla.
- Mix until smooth and fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cupcakes:
- Transfer the buttercream to a piping bag fitted with your favorite tip and frost the cupcakes. Alternatively, use a spatula to spread the frosting.
Tips
- Strawberry Purée: For the best flavor, make your purée from fresh, ripe strawberries. Simply blend them until smooth.
- Decorations: Garnish with fresh strawberries, sprinkles, or a drizzle of strawberry syrup.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
These Strawberry Cupcakes with Strawberry Buttercream are the ultimate way to enjoy the taste of summer all year long. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes are sure to impress. Bake a batch today and enjoy the berry sweetness in every bite!
Strawberry Cupcakes with Strawberry Buttercream – A Berry Sweet Delight!
Enjoy soft and fluffy strawberry cupcakes topped with luscious strawberry buttercream. This easy recipe is bursting with fresh berry flavor!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Cupcake pan
- Cupcake liners
- Spatula
- Piping bag and decorative tip (optional)
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
- 1/4 cup whole milk
- 1/4 cup strawberry purée made from fresh or frozen strawberries
- For the Strawberry Buttercream:
- 1/2 cup unsalted butter softened
- 3 –4 cups powdered sugar
- 1/4 cup strawberry purée
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Incorporate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and strawberry purée. Mix until just combined.
- Fill and Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Prepare the Buttercream:
- Beat the butter until creamy. Add the powdered sugar one cup at a time, alternating with the strawberry purée and vanilla.
- Mix until smooth and fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cupcakes:
- Transfer the buttercream to a piping bag fitted with your favorite tip and frost the cupcakes. Alternatively, use a spatula to spread the frosting.
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