Strawberry Cupcakes with Creamy Strawberry Buttercream

Strawberry Cupcakes with Creamy Strawberry Buttercream are a delightful treat that captures the essence of summer in every bite. These cupcakes are soft, fluffy, and bursting with fresh strawberry flavor. The combination of fresh strawberries and creamy buttercream makes them a perfect choice for any celebration, from birthday parties to afternoon tea. The bright pink frosting decorated with fresh strawberries adds an elegant touch to these charming desserts.

The cupcakes themselves are made with a moist cake batter that includes chopped strawberries, giving them both flavor and texture. The creamy strawberry buttercream frosting is incredibly smooth and sweet, thanks to the addition of freeze-dried strawberries, which intensify the berry flavor without adding extra moisture. This recipe will leave your friends and family asking for seconds and thirds!

Now, let’s dive into the details of how to achieve these delicious strawberry cupcakes and make everyone’s taste buds sing.

Ingredients about Strawberry Cupcakes with Creamy Strawberry Buttercream

List of ingredients with measurements

To make these delightful Strawberry Cupcakes with Creamy Strawberry Buttercream, you will need the following ingredients:

• 1 and 1/4 cups chopped strawberries, divided
• 2 and 2/3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 and 1/2 cups granulated sugar
• 1 large egg
• 2 egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup full-fat sour cream, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 cup freeze-dried strawberries
• 1 cup unsalted butter, softened to room temperature (for frosting)
• 3 and 1/2 cups confectioners’ sugar
• 1/4 cup heavy cream or whole milk, at room temperature
• 1 teaspoon pure vanilla extract (for frosting)
• Salt, to taste
• Fresh strawberries for garnish (optional)

Optional ingredient substitutions

If you’re short on some ingredients or looking to make adjustments, here are some options:

• Instead of cake flour, you can use all-purpose flour, but the texture might be slightly denser.
• Greek yogurt can be used in place of sour cream for a similar texture and tang.
• Almond milk can substitute for whole milk if you’re looking for a dairy-free option.
• For the frosting, if you can’t find freeze-dried strawberries, you can use regular strawberry puree, but reduce the cream a little to maintain the frosting’s consistency.

How to Make Strawberry Cupcakes with Creamy Strawberry Buttercream

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (177°C). This step is crucial as it ensures even baking. While the oven is heating up, line a 12-count muffin pan with cupcake liners. This will prevent the cupcakes from sticking and make for easy removal once they are baked.

Step 2: Make Strawberry Puree

Take half a cup of the chopped strawberries and place them in a food processor. Pulse the strawberries until you have a chunky puree, which will be about 1/3 cup. Set aside the remaining chopped strawberries for later. This puree will infuse the cupcakes with a vibrant, fruity flavor that complements the fresh strawberries.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, baking powder, and salt. This mixture should be well combined and will form the base for your cupcake batter. Sifting the flour beforehand can also help ensure there are no lumps and helps aerate the flour.

Step 4: Cream the Butter and Sugar

In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process typically takes about 3-5 minutes. Then add in the large egg, the two egg whites (make sure they are at room temperature), and the pure vanilla extract. Continue beating until everything is nicely incorporated.

Step 5: Combine Wet Ingredients

Now mix in the sour cream until it begins to look curdled. This adds extra moisture to the cupcakes. Gradually incorporate the dry flour mixture into the butter mixture, alternating with the whole milk. Mix it until just combined; be careful not to over-mix, as this can make your cupcakes dense. Finally, gently fold in the remaining chopped strawberries, distributing them throughout the batter.

Step 6: Fill and Bake

Using a spoon or a scoop, fill each cupcake liner about 3/4 full with the batter. This allows room for the cupcakes to rise while baking. Place the muffin pan in the preheated oven and bake for 21-24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Step 7: Cool the Cupcakes

Once baked, remove the muffin pan from the oven and let the cupcakes cool in the pan for about 5-10 minutes. After that, transfer them to a cooling rack to cool completely. It’s important to let them cool completely before adding the frosting, or the frosting may melt and create a mess.

Step 8: Make the Frosting

While you wait for the cupcakes to cool, prepare the creamy strawberry buttercream frosting. First, process the freeze-dried strawberries into a fine powder using a food processor. In a large mixing bowl, beat the softened unsalted butter until it’s creamy and smooth. Gradually mix in the confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat until light and fluffy, adjusting sweetness with a pinch of salt to taste.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cooled, frost each cupcake generously with the creamy buttercream. You can use a piping bag for a decorative finish or simply spread it on with a knife. For a beautiful presentation, garnish each cupcake with a fresh strawberry on top.

How to Serve Strawberry Cupcakes with Creamy Strawberry Buttercream

Best ways to serve Strawberry Cupcakes with Creamy Strawberry Buttercream

Strawberry cupcakes are best served fresh! They are a delightful treat during summer gatherings, birthday parties, or simply as a sweet surprise for family and friends. When serving, consider placing them on a beautiful platter or cupcake stand to showcase their vibrant colors and styling.

Serving suggestions or pairings

These strawberry cupcakes pair wonderfully with a variety of beverages. Consider serving them with iced tea or lemonade for a refreshing summertime drink. If you’re enjoying them as a dessert, a scoop of vanilla ice cream on the side could be a delightful complement to the flavors.

How to Store Strawberry Cupcakes with Creamy Strawberry Buttercream

Proper storage methods

Leftover strawberry cupcakes should be stored in an airtight container in the refrigerator to keep them fresh. The coolness of the fridge helps maintain the flavors and textures of both the cupcakes and the frosting.

Tips for reheating or freezing

If you wish to freeze the cupcakes, be sure to frost them first, as the frosting will firm up in the freezer. Wrap each one tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be stored for up to three months. When you’re ready to enjoy them, thaw the cupcakes in the refrigerator overnight, then bring them to room temperature before serving.

Tips to Make Strawberry Cupcakes with Creamy Strawberry Buttercream

Common mistakes to avoid

One common error is over-mixing the batter after adding the flour. This can lead to tough cupcakes. Always mix until just combined. Additionally, ensure your butter is softened to room temperature; otherwise, it may not cream well with the sugar, leading to a dense frosting.

Helpful tips for better results

Be sure to use fresh strawberries that are ripe and sweet, as they greatly affect the flavor of your cupcakes. If your strawberries are slightly overripe, they can produce more juice, which can make the batter too wet. Lastly, always let your cupcakes cool completely before frosting them to maintain their texture and prevent the frosting from melting.

Variation of Strawberry Cupcakes with Creamy Strawberry Buttercream

Suggested variations or twists on the recipe

You can add a twist to these strawberry cupcakes by including lemon or orange zest into the batter for a citrusy flavor that complements the strawberries. For a fun change, consider adding chocolate chips or a swirl of Nutella into the cupcake batter before baking.

Adjustments for dietary preferences

If you’re looking to make these cupcakes gluten-free, substitute the cake flour with a 1:1 gluten-free flour blend. To make them dairy-free, you can use dairy-free butter and milk alternatives. Moreover, vegan egg replacements can be used instead of eggs to cater to vegan diets.

FAQs

What can I do if the dish isn’t turning out right?

If your cupcakes come out dense or dry, it may be a result of over-mixing or using too much flour. Be sure to measure your ingredients properly, and when mixing your batter, do so gently and just until combined. If your cupcakes are overly sweetness, try to balance it with a small pinch of salt in the frosting.

Can I make this ahead of time?

Yes, you can make the cupcakes a day in advance. Store them in an airtight container until you’re ready to frost and serve them. The frosting can also be made ahead of time and kept in the fridge until you’re ready to use it. Simply re-whip the frosting before applying it to the cupcakes.

What can I substitute for ingredients?

You can always substitute dairy ingredients with plant-based alternatives if needed. As mentioned earlier, Greek yogurt works well in place of sour cream, and all-purpose flour is a decent replacement for cake flour. Just bear in mind that these substitutions may slightly change the texture or flavor of the final product.

By following this easy-to-understand guide to making Strawberry Cupcakes with Creamy Strawberry Buttercream, you’ll be able to create delicious and enchanting cupcakes that everyone will love. Happy baking!

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