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.
Equipment
- 1 (12-cup) regular size muffin tin
Ingredients
Strawberry Cupcakes:
- 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)
Strawberry Buttercream:
- 113 grams unsalted butter (1/2 cup), room temperature
- 250 grams powdered sugar (2 cups)
- 30 grams fresh strawberry puree (2 tablespoons)
Instructions
Strawberry Cupcakes:
- 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.
Strawberry Buttercream:
- 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.