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Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe

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4 from 12 reviews

Delight in these fresh strawberry cupcakes featuring a moist, tender crumb studded with juicy strawberries and topped with a luscious homemade strawberry buttercream frosting. Perfectly balanced with sweet and tangy flavors, these cupcakes make a charming dessert for any occasion.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cupcake Batter

  • 1 2/3 cups (217g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/4 cup + 2 tbsp milk
  • 1 1/2 cups (200g) chopped strawberries

Strawberry Buttercream Frosting

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1 1/2 cups (200g) chopped strawberries (for reduction)
  • 1/2 tsp vanilla extract
  • Pinch or two of salt
  • Strawberries, for decorating

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal and even baking.
  2. Mix dry ingredients: In a medium bowl, combine all purpose flour, baking powder, baking soda, and salt. Set aside this mixture for later use.
  3. Combine wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla extract until smooth and well combined.
  4. Add eggs: Incorporate the eggs into the wet mixture and whisk until thoroughly combined, ensuring a uniform batter.
  5. Add sour cream: Whisk in the sour cream until fully integrated, which adds moisture and tang to the cupcakes.
  6. Add milk: Mix in the milk until the batter is smooth and cohesive, balancing the texture.
  7. Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, whisking gently to combine. Avoid overmixing to keep the cupcakes tender.
  8. Fold in strawberries: Carefully fold the chopped strawberries into the batter to distribute them evenly without breaking them up too much.
  9. Fill liners and bake: Spoon batter into cupcake liners, filling a little more than half full, then bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cupcakes: Remove cupcakes from oven and transfer to a cooling rack to cool completely before frosting.
  11. Prepare strawberry puree: Place 1 1/2 cups chopped strawberries into a food processor or blender and puree until smooth. You should have about 3/4 cup of puree.
  12. Make strawberry reduction: Transfer the puree to a small saucepan and cook over medium heat, stirring constantly to prevent burning. Let it come to a gentle boil and reduce until approximately 6 tablespoons remain, about 10-15 minutes. Pour into a measuring cup and continue reducing if necessary.
  13. Cool reduction: Pour the thickened puree into a large measuring cup and allow it to cool to at least room temperature. This step can be done ahead and refrigerated.
  14. Beat butter for frosting: In a large mixing bowl, beat the room temperature butter until smooth and creamy using an electric mixer.
  15. Add powdered sugar: Gradually add about half of the powdered sugar, mixing well until smooth and fully incorporated.
  16. Add flavorings: Incorporate 4 tablespoons of the cooled strawberry reduction, vanilla extract, and salt into the frosting and mix until well combined.
  17. Add remaining sugar: Mix in the remaining powdered sugar until the frosting is smooth. Adjust with additional strawberry reduction to achieve desired consistency and flavor.
  18. Decorate cupcakes: Pipe the strawberry buttercream onto cooled cupcakes using a decorating tip such as Ateco 844. Garnish with a strawberry half if desired for an elegant presentation.
  19. Store and serve: Store cupcakes covered in the refrigerator for 2-3 days for best freshness. Bring to room temperature before serving for optimal flavor and texture.

Notes

  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Ensure strawberry puree is cooled before adding to buttercream to prevent melting the frosting.
  • Use fresh, ripe strawberries for best flavor in both batter and frosting.
  • Cupcakes can be stored in an airtight container at room temperature for 1 day or refrigerated up to 3 days.
  • Adjust the amount of strawberry reduction in frosting according to taste and desired consistency.

Find it online: https://cheftinaskitchen.com/fresh-strawberry-cupcakes-with-strawberry-buttercream-recipe/