Strawberry Cupcakes with Strawberry Buttercream Frosting

06.30.2014

I know, I post a ridiculous amount of cupcakes. But really, can you blame me? If I were to do a cookbook someday it might just be a cupcake cookbook because I’m just that obsessed with them. And I can’t even begin to tell you how obsessed I am with these strawberry cupcakes. A-MAZ-ING! They are hands down the best strawberry cupcakes I’ve ever had, and they’ll likely be your new favorite too. Yes, that could sound totally braggish (since it’s my own recipe), but I’m kinda thinking these deserve bragging rights :).

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Last week I made a layered strawberry cake. Very similar to these but I topped that with a cream cheese frosting. Well, when you combined cream cheese frosting with sliced strawberries between cake layers things can get a little slippery. Loved the cake, just not the way it held up, so I made these to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting though because it didn’t diminish that sweet strawberry flavor at all. It just added to it of course.

In the past, I’ve tried many strawberry cupcake recipes and they’ve all left me wondering, where is the strawberry flavor? I’d see a hint here and there but these, oh these! They are overflowing with strawberry flavor. The liquids of this batter are made up of a strawberry puree and milk blend, then chopped fresh strawberries are folded into the batter. Then after they are baked they are topped with more fresh strawberries (which is a lovely hidden surprise underneath the frosting), and then more strawberry puree is creamed into the fluffy, melt-in-your-mouth frosting. And they key here to the frosting is that it is made with a strawberry reduction (meaning we are going to simmer off 2/3 of the waters in the berries so we can concentrate that irresistible strawberry flavor). Yes it would be nice if we could just add 2/3 cup of fresh strawberry puree into a frosting but we all know that’s not going to happen without a royal disaster, soup of a frosting. This is definitely my new favorite strawberry buttercream frosting and I know I will  make it time and time…and time again. If you are lucky enough to have any frosting left, spread it on graham crackers for a delicious treat.

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I hope you love these cupcakes as much as I do! Enjoy!

Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

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Strawberry Cupcakes with Strawberry Buttercream Frosting

4.94 from 16 votes

Cute strawberry cupcakes made with an easy strawberry buttercream frosting, perfect for weekend baking or parties.

Course: Dessert
Cuisine: American
Keyword: strawberry buttercream frosting, strawberry cupcakes
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 2 hours
Servings: 12 people
Calories: 298 kcal
Author: Jaclyn

Ingredients

  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup fresh strawberry puree*
  • 1/4 cup buttermilk**
  • 1/2 tsp vanilla extract
  • 5 drops red food coloring (optional)
  • 3/4 cup diced strawberries (dice into about 1/4-inch pieces)
  • Diced and whole strawberries for topping (about 1 lb small strawberries)

Frosting (double recipe if making for a double layer cake)

  • 1/2 cup + 2 Tbsp strawberry puree
  • 1/2 cup unsalted butter , nearly at room temperature
  • 1/4 cup salted butter , nearly at room temperature
  • 2 1/2 - 2 3/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 4 drops red food coloring (optional)

Instructions

  1. Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  3. Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract.
  4. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition.
  5. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 - 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  6. For the Strawberry Buttercream Frosting:
  7. Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 - 14 minutes (measure and if it isn't quite 3 Tbsp then return and continue to simmer, if it's not reduced to correct amount it will make frosting runny).
  8. Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it's such a small amount).
  9. In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl).
  10. Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.
  11. To assemble cupcakes:
  12. Place a small mound of small diced strawberries on top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.
  13. *To get the strawberry puree, puree strawberries in a food processor then measure out amount needed. For both the puree for cupcakes and frosting it was about 10 medium strawberries but that amount will vary just depending on the size of your strawberries.
  14. **I just used the buttermilk substitute, so if you don't have buttermilk on hand simply add a scant 1 tsp lemon juice or white vinegar to a liquid measuring cup, then add in enough milk to reach 1/4 cup. Whisk and let rest 3 minutes.
  15. Recipe Source: Cooking Classy
Nutrition Facts
Strawberry Cupcakes with Strawberry Buttercream Frosting
Amount Per Serving
Calories 298 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 65mg 22%
Sodium 130mg 5%
Potassium 97mg 3%
Total Carbohydrates 27g 9%
Sugars 13g
Protein 3g 6%
Vitamin A 12.4%
Vitamin C 13.5%
Calcium 3.2%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

You need this here…

Strawberry Buttercream Frosting | Cooking Classy

…to make this luscious frosting here.

Strawberry Buttercream Frosting | Cooking Classy

And you need a cake batter like this…

Strawberry Buttercream Frosting | Cooking Classy Strawberry Buttercream Frosting | Cooking Classy Strawberry Buttercream Frosting | Cooking Classy

…to get cupcakes like this.

Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

316 comments

  • Shelley: What altitude are you baking at? I’m at 5200 feet and need to likely adjust the recipe before I start! July 1, 2018 at 12:24pm Reply

    • Jaclyn: I’m at 4,200 ft so pretty close. Hope you love these cupcakes Shelley! July 9, 2018 at 8:36pm Reply

  • Cupcaken’ Around: Just made this recipe today. Was looking for a “From Scratch” strawberry cupcake recipe that yielded a perfect crumb and I believe I’ve found it. Thanks for sharing! June 29, 2018 at 12:34pm Reply

    • Jaclyn: I’m so happy you enjoyed it! Thanks for leaving a 5 star review! July 3, 2018 at 10:36am Reply

  • Michelle: I made these this weekend, following the recipe very closely. Lots of steps (and dishes!) involved but they were soo good! Cupcake is moist without being too dense and the frosting has wonderful flavor. I didn’t get a whole lot of strawberry flavor from the cake by itself (which seems to be tricky with any strawberry cake recipe I’ve tried, I know ripeness can affect that too) but the addition of diced strawberries helped with that and together with the frosting especially it was flavorful and super delicious! This will definitely be my go-to when I make strawberry cake or cupcakes in the future! June 25, 2018 at 12:37pm Reply

    • Jaclyn: So glad it was enjoyed! Thanks for commenting! June 29, 2018 at 11:40am Reply

  • Ewa Ciaffaglione: Can the frosting be made a few days in advance of frosting the cupcakes if stored in refrigerator? June 11, 2018 at 8:21am Reply

  • Laura: Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition.

    I want to make these but I do not understand this sentence. I have never made cupcakes from scratch. Can you explain this for a layman to use? April 21, 2018 at 10:24pm Reply

  • Jean: Just so I’m clear-you do not reduce the strawberries in the cake batter? Thanks April 6, 2018 at 7:42pm Reply

    • Jaclyn: No not for the cake batter. Just the frosting. Hope you love these! April 8, 2018 at 12:56am Reply

  • Mindy: Can this recipe be baked in 2 9″ round cake pans instead, to make a layer cake? If so, how would the recipe be adjusted? March 20, 2018 at 8:03pm Reply

    • Jennifer: Did you ever find out how to bake this into a cake? As in how much time at what temp? April 18, 2018 at 12:30am Reply

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