Fresh Strawberry Cupcakes With Buttercream Frosting

Name: Fresh Strawberry Cupcakes With Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/4 cups Whole Milk; 1 teaspoon Vanilla Extract; 1 cup Freshly Pureed Strawberries (for 1 Cup You'll Need About 10 Large Berries); 1/2 cups Unsalted Butter, Softened; 1 cup Sugar; 1 whole Egg; 2 whole Egg Whites; 1/2 cups Finely Chopped Strawberries (for 1/2 Cup You'll Need About 3 Large Berries); FOR THE FROSTING:; 2-1/2 cups Powdered Sugar; 1 cup Butter, Super Soft; 1 pinch Salt; 1 teaspoon Vanilla Extract; 2 Tablespoons Whole Milk

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
1/4 cups Whole Milk
1 teaspoon Vanilla Extract
1 cup Freshly Pureed Strawberries (for 1 Cup You'll Need About 10 Large Berries)
1/2 cups Unsalted Butter, Softened
1 cup Sugar
1 whole Egg
2 whole Egg Whites
1/2 cups Finely Chopped Strawberries (for 1/2 Cup You'll Need About 3 Large Berries)
FOR THE FROSTING:
2-1/2 cups Powdered Sugar
1 cup Butter, Super Soft
1 pinch Salt
1 teaspoon Vanilla Extract
2 Tablespoons Whole Milk

1
Preheat oven to 350u00b0F. Line mini cupcake tins with paper liners (recipe makes roughly 36) and set aside.
2
In a large bowl, mix together flour, baking powder and salt. In another bowl, mix together the milk, vanilla and strawberry puree.
3
In a large bowl using an electric mixer, beat the butter until fluffy. Add the sugar and continue to mix. Add the egg and egg whites and blend until combined. Next, add half of the flour mixture and continue to mix. Add the strawberry mixture, and mix again. Finally, add the remaining flour mixture and combine, scraping the sides of the bowl to get all ingredients into the batter.
4
Fill each mini muffin tin 3/4 of the way full and bake for about 12 minutes or until a knife comes out clean when tested. Transfer to a wire rack and cool completely.
5
While muffins are cooling, prepare the frosting. In a medium sized bowl beat all of the frosting ingredients together until light and fluffy. Top each cooled cupcake with frosting and a bit of the finely chopped strawberries. Enjoy.
6
Cupcake recipe slightly adapted from Candace Nelson of Sprinkles Cupcakes.

1236

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Fresh Strawberry Cupcakes With Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!