Strawberry Cupcakes With Strawberry Buttercream Recipe

Name: Strawberry Cupcakes With Strawberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2/3 cups Fresh Or Frozen Strawberries (if Using Frozen, Thaw First); 1-1/2 cup All-purpose Flour; 1/4 teaspoons Salt; 1 teaspoon Baking Powder; 1/4 cups Whole Milk; 1 teaspoon Vanilla Extract; 1/2 cups Butter, Softened; 1 cup Sugar; 1 Egg; 1 Egg White; FOR THE FROSTING:; 1 cup Unsalted Butter, Slightly Softened But Still Cold; 1/4 teaspoons Salt; 3-1/2 cups Confectioners Sugar; 1/2 teaspoons Vanilla Extract; 1/2 cups Fresh Or Frozen Strawberries (if Using Frozen, Thaw First)

Servings: persons

FOR THE CUPCAKES:
2/3 cups Fresh Or Frozen Strawberries (if Using Frozen, Thaw First)
1-1/2 cup All-purpose Flour
1/4 teaspoons Salt
1 teaspoon Baking Powder
1/4 cups Whole Milk
1 teaspoon Vanilla Extract
1/2 cups Butter, Softened
1 cup Sugar
1 Egg
1 Egg White
FOR THE FROSTING:
1 cup Unsalted Butter, Slightly Softened But Still Cold
1/4 teaspoons Salt
3-1/2 cups Confectioners Sugar
1/2 teaspoons Vanilla Extract
1/2 cups Fresh Or Frozen Strawberries (if Using Frozen, Thaw First)

1
Preheat the oven to 350 degrees F and line a 12 tin muffin tin with cupcake liners. Set aside.
2
Place strawberries in a small food processor and puree until smooth (I pureed the berries for the batter and frosting at the same time).
3
In a medium bowl, whisk together flour, salt and baking powder. Set aside.
4
In a separate bowl, whisk together 1/3 cup of the strawberry puree, milk and vanilla. Set aside.
5
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Gradually add sugar and beat until combined. Slowly add egg and egg whites until just blended.
6
With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in the strawberry mixture. Slowly add remaining flour and scrape down sides of bowl if necessary.
7
Divide batter evenly into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing.
8
While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioner's sugar. Beat until well combined. Add vanilla and 3 Tablespoons of the strawberry puree. Do not overmix

1287

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2/3 cups Fresh Or Frozen Strawberries (if Using Frozen, Thaw First), 1-1/2 cup All-purpose Flour, 1/4 teaspoons Salt, and more.

Yes, Strawberry Cupcakes With Strawberry Buttercream 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.

Strawberry Cupcakes With Strawberry Buttercream

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