Strawberry Cupcakes. Tender strawberry cupcakes feature cake flour, buttermilk, vanilla bean paste, fresh strawberry puree and fresh diced strawberries. Mini cakes topped with strawberry flavored buttercream and a dusting of pink edible glitter.
I’ve been buying strawberries throughout the spring and early summer. Made a nice strawberry crisp, fresh strawberry ice cream, as well as experimenting with a few new tarts and cakes.
I’ve been making these strawberry cupcakes for years. They bake up nice consistency with great texture. This is a flavor rich strawberry cupcake, with diced fresh strawberry and fresh strawberry puree flavoring the cakes; strawberry puree flavoring the buttercream.
The cake is light pink in color. You can add a few drop of red or pink food coloring gel to the batter to get a brighter color. I opted to skip the coloring gel and rely on the fresh strawberry puree for a nice, but light shade of pink.
Light pink buttercream roses are piped on the top of the mini cakes.
Why You Should Make These Cupcakes
- feature both fresh strawberries + strawberry puree.
- perfect for birthday or dinner party.
- cupcake pairs well with many different buttercream flavors.
- can be made from fresh or frozen strawberries.
- unfrosted cupcakes store very well.
How To Make Strawberry Cupcakes
The oven is preheated to 350 degrees F. A 12-cup regular size muffin tin is lined with paper liners.
Cake flour, baking powder, baking soda, and fine sea salt are sifted into a large mixing bowl, whisked to combine, and set aside.
Unsalted butter and granulated sugar are beaten on medium speed in a stand mixer with the paddle attachment until light and fluffy. About 3 minutes. This can be done in a large mixing bowl with a hand mixer.
Eggs and egg whites are added to the sugar mixture and beaten on low long enough to incorporate.
Buttermilk, strawberry puree and vanilla bean paste are added to a small bowl, and stirred to combine. (I have a small pourable measuring pitcher that I like to use in these instances, as I can stream the liquid into the stand mixer while the motor is running using the pitcher). Set the mixture aside.
Half the cake flour is added to the stand mixer and beaten on low long enough to incorporate. Maybe 30 seconds. We want to avoid over mixing, so a few streaks of flour left is okay.
The buttermilk mixture is added to the stand mixer and beaten on low just long enough to incorporate.
The remaining flour is added to the stand mixer and beaten on low until incorporated. Often, I will remove the bowl and fold in the last dry ingredients.
Fresh diced strawberries are folded in.
The cupcake batter is scooped into the prepared paper cupcake liners. The liners will be 3/4 to 7/8 full.
The cupcakes are baked in a preheated oven for 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
The muffin tin is removed from the oven and placed on a wire rack to cool.
Cupcakes need to be completely cool before frosting.
Unsalted butter is added to a stand mixer and beaten on medium high speed for 5 minutes. This makes the butter light and fluffy.
Powdered sugar is added to the stand mixer and beaten on low for a few seconds to avoid a dust storm, and then beaten on medium high speed for 5 minutes.
10 minutes total on medium high speed and your frosting should be full of air, easy to pipe and able to hold its shape very well.
A few tablespoons of strawberry puree are added to the stand mixer and beaten on low long enough to fully incorporate, about 1 minute.
Other Cupcake Recipes You Might Enjoy
- 1 (12-cup) regular size muffin tin
- 220 grams cake flour (1-2/3 cups)
- 4 grams baking powder (3/4 teaspoon)
- 1 gram baking soda (1/4 teaspoon)
- 1 gram fine sea salt (1/4 teaspoon)
- 113 grams unsalted butter (1/2 cup), softened
- 150 grams granulated sugar (3/4 cup)
- 50 grams egg (1 large), room temperature
- 60 grams egg whites (2 large), room temperature
- 80 grams fresh strawberry puree (1/3 cup)
- 60 grams buttermilk (1/4 cup)
- 3 grams vanilla bean paste or pure vanilla extract (1/2 teaspoon)
- 150 grams diced fresh strawberries (3/4 cup)
- 113 grams unsalted butter (1/2 cup), room temperature
- 250 grams powdered sugar (2 cups)
- 30 grams fresh strawberry puree (2 tablespoons)
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper cupcake liners.
- Sift cake flour, baking powder, baking soda, and fine sea salt into large mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter and granulated sugar to stand mixer bowl. Using paddle attachment on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add egg and egg whites to sugar mixture. Beat on low for 1 minute, or until fully incorporated. Scrape down bowl, if necessary.
- Add buttermilk, strawberry puree, and vanilla bean paste to small bowl. Stir to combine.
- Add half cake flour mixture to stand mixture. Beat on low just until combined. Add buttermilk mixture. Beat on low until fully combined. Add remaining cake flour mixture. Beat just until combined. Avoid over mixing.
- Fold in diced fresh strawberries.
- Scoop cupcake batter into prepared muffin tin. Bake in preheated oven for 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove muffin tin from oven and place on wire rack to cool. Remove cupcakes from muffin tin and cool completely before frosting.
- Add unsalted butter to stand mixer bowl. Using paddle attachment, beat the butter on medium speed until light and fluffy, about 5 minutes.
- Add powdered sugar to stand mixer bowl. Beat on medium speed until light and fluffy, about 5 minutes.
- Add fresh strawberry puree to stand mixer bowl. Beat on low speed until fully incorporated, about 1 minute.
- Pipe cupcakes with buttercream. Dust with edible glitter (optional).
- Store leftovers in an airtight container for several days.