Strawberry Cupcakes With Strawberry Swiss Meringue

Name: Strawberry Cupcakes With Strawberry Swiss Meringue Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 1/4 cups all-purpose flour; 1/2 cup cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, at room temperature; 2 1/4 cups sugar; 1 1/2 teaspoons vanilla extract; 3 large eggs plus 1 large egg white, at room temperature; 1 cup milk, at room temperature; 2 cups finely chopped fresh strawberries; Frosting; 1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped; 4 large egg whites; 1 1/4 cups sugar; 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

Servings: persons

Cupcakes
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs plus 1 large egg white, at room temperature
1 cup milk, at room temperature
2 cups finely chopped fresh strawberries
Frosting
1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

1
To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.
2
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt.
3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs and the egg white, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add the flour mixture in two additions alternately with the milk, mixing only until incorporated. Gently fold in the chopped strawberries with a rubber spatula.
4
Fill each well of the cupcake pans about 3/4-full with the batter. Bake for 25-30 minutes, or until the cupcakes are golden and a toothpick inserted in the center comes out clean. Remove the cupcake pans to a wire rack to cool for 5-10 minutes, then remove the cupcakes from the pans to the rack to cool completely.
5
To make the frosting: Puree the strawberries in your food processor until completely smooth. Add the egg whites and sugar to the bowl of your stand mixer and set it over a pan of simmering water. Heat, whisking constantly, until the sugar has dissolved - you can test with your fingertips, if the mixture feels grainy, it's not ready yet.
6
Attach the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 minutes.
7
Reduce the mixer to medium-low speed and add the butter, 2 tablespoons at a time. Let each addition incorporate before adding the next. Scrape down the sides of the bowl with a rubber spatula, then add the strawberry puree to the bowl. Beat until combined - the mixture will probably look curdled again when you add the strawberries, keep beating!
8
Pipe the buttercream onto the cupcakes, and garnish with extra strawberries, if desired.

2334

kcal

Calories

135

Fat

257

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 16 ingredients. The key ingredients include: Cupcakes, 2 1/4 cups all-purpose flour, 1/2 cup cake flour, 1 tablespoon baking powder, and more.

Yes, Strawberry Cupcakes With Strawberry Swiss Meringue 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.

That's it — enjoy your meal!

Strawberry Cupcakes With Strawberry Swiss Meringue Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions