Strawberry Cupcake Recipe
My fresh strawberry cupcakes are mega buttery yet so light. Topped with flavorful strawberry buttercream, this is the best strawberry cupcake recipe around!
Servings: 10 Cupcakes
Calories: 488kcal
Ingredients
- 6 Strawberries (medium, washed and dried)
- 1 large Egg + 1 Egg white (yolk and whites separated)
- 1 and ½ Cups (170 gms) Cake Flour
- 2 teaspoon Baking powder
- ¼ tsp Salt
- ½ Cup (8 Tbsp) Butter (room temp.)
- 1 Cup (200 gms) Granulated sugar
- ⅔ Cup Whole Milk
- 2 teaspoon Vanilla Extract
Strawberry Buttercream
- 1 Cup Freeze dried strawberries
- ⅔ Cup Butter (Softened to room temperature)
- 2 ⅔ Cups Confectioners' Sugar
- 2 tablespoon Heavy Cream
- ½ teaspoon Vanilla Extract
- A pinch Salt
- 1 Drop Red/pink food coloring (optional)
- 10 Fresh Strawberries (to decorate on top)
Instructions
- Preheat oven to 350 deg F and line 10 liners in a muffin tin, set it aside.
- Mash 3 strawberries into a chunky puree using a fork or blender. Chop the remaining berries into small chunks.
- With a hand held or stand mixer beat egg whites to soft peaks, set it aside too.
- Cream butter and sugar together until pale and fluffy. About 3-4 minutes. Add yolk, milk and vanilla to the batter. Mix well.
- Sift flour, baking powder and salt over the wet ingredients and fold in to combine.
- Fold in strawberry puree and chunks. Now add egg whites in the batter and fold them. The batter will look creamy.
- Pour in the prepared muffin tin and bake for 20-25 minutes. Allow to cool for 5 minutes in the pan and then cool on a wire stand completely.
For the Strawberry Buttercream Frosting:
- Using a blender, powder the freeze dried strawberries and set it aside.
- Beat room temperature butter for a minute. Add in confectioners' sugar and vanilla. Beat until creamy. About 2-3 minutes.
- Now add strawberry powder, salt, food coloring (if adding) and heavy cream. Beat until thick and creamy.
- Frost as desired. Top with a strawberry on each cupcake.
Notes
Storing the cupcakes:
Leftover cupcakes can be stored covered at room temperature for up to 2 days. You can store them in the fridge for 4-5 days. Keep them covered tightly.
Make ahead Tip:
Make the cupcakes 1-2 days ahead. Cover and store in an air tight container on room temp. Make the frosting a day in advance and store in refrigerator (covered tightly).
Freezing Strawberry Cupcakes:
Frosted or unfrosted cupcakes can be frozen for about 2-3 months. Thaw in the refrigerator overnight or on kitchen counter before enjoying.
Additional Notes:
- You may use a combination of All purpose flour + Cornstarch if you don't have cake flour on hand. (1 ⅓ cups All purpose flour + 2 ½ tablespoon Cornstarch)
- You can use both fresh/frozen strawberries in the cake batter, but I highly recommend using fresh ones.
Nutrition
Serving: 1Cupcake | Calories: 488kcal | Carbohydrates: 23g | Protein: 6g | Fat: 36g | Sodium: 200mg | Sugar: 22g