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Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

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★★★★★

4.9 from 126 reviews

These Fresh Strawberry Cupcakes are a delightful treat combining moist, flavorful strawberry-infused cake with luscious strawberry buttercream frosting. Perfectly baked and topped with fresh strawberry halves, they make a charming dessert for any occasion.

Ingredients

Scale

Cupcake Batter

  • 1 2/3 cups (217g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/4 cup + 2 tbsp milk
  • 1 1/2 cups (200g) chopped strawberries

Strawberry Buttercream Frosting

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch or two of salt
  • Strawberries, for decorating

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
  2. Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside for later use.
  3. Combine wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla extract until well incorporated and smooth.
  4. Add eggs: Whisk in the eggs thoroughly until the mixture is consistent.
  5. Add sour cream: Incorporate the sour cream and whisk until the batter is smooth.
  6. Add milk: Pour in the milk and whisk again ensuring all wet ingredients are combined.
  7. Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk until just combined, taking care not to overmix to maintain cupcake tenderness.
  8. Fold in strawberries: Gently fold the chopped strawberries into the batter to evenly distribute them.
  9. Fill cupcake liners and bake: Spoon the batter into cupcake liners filling them a little more than halfway. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  10. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
  11. Prepare strawberry puree: Place 1 1/2 cups chopped strawberries in a blender or food processor and puree until smooth. You should have about 3/4 cup puree.
  12. Reduce strawberry puree: Pour the puree into a small saucepan and cook over medium heat, stirring consistently to avoid burning until it reduces to about 6 tablespoons, about 10-15 minutes. Cool to room temperature.
  13. Make the buttercream base: Beat the room temperature butter in a large bowl until smooth and creamy.
  14. Add powdered sugar: Add half of the powdered sugar and beat until smooth and well combined.
  15. Add strawberry reduction and flavor: Mix in 4 tablespoons of the strawberry reduction, vanilla extract, and salt, blending thoroughly.
  16. Finish frosting: Add the remaining powdered sugar and beat until the frosting reaches a smooth consistency. Adjust with additional strawberry reduction if necessary for desired flavor and texture.
  17. Decorate cupcakes: Pipe the frosting onto the cooled cupcakes using a piping tip (Ateco tip 844 recommended) and garnish each with a strawberry half for a fresh finishing touch.
  18. Storage: Store cupcakes covered well to maintain freshness and flavor. Best enjoyed within 2-3 days.

Notes

  • Do not overmix the batter to ensure the cupcakes remain tender and light.
  • The strawberry reduction can be prepared ahead of time and kept refrigerated for up to 3 days.
  • Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
  • Use fresh ripe strawberries for the best flavor in both the cupcakes and frosting.
  • Adjust the consistency of the frosting by adding more powdered sugar or strawberry reduction as needed.

Keywords: strawberry cupcakes, fresh strawberry cupcakes, strawberry buttercream, homemade cupcakes, fruit cupcakes, spring dessert

Find it online: https://dinewithdylan.com/fresh-strawberry-cupcakes-with-strawberry-buttercream-frosting-recipe/