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Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcakes with Strawberry Buttercream Frosting
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Indulge in the delightful experience of Strawberry Cupcakes with Strawberry Buttercream Frosting. These charming treats are made with chunks of fresh strawberries baked into a fluffy cupcake batter, then generously topped with a creamy, pink strawberry buttercream frosting.

Ingredients

Scale
  • 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)
  • 1/2 cup + 2 Tbsp strawberry puree for frosting
  • 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 for frosting
  • 4 drops red food coloring (optional for frosting)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Sift the cake flour into a mixing bowl. Add baking powder, baking soda, and salt. Whisk for about 20 seconds and then set aside.
  2. In an electric stand mixer fitted with the paddle attachment, whip together the softened unsalted butter and granulated sugar until pale and fluffy. Remember to stop occasionally to scrape down the bowl.
  3. Add one large egg followed by the egg whites one at a time into the butter mixture. In a separate measuring cup, mix together buttermilk, strawberry puree, and vanilla extract.
  4. Gradually add in one-third of the flour mixture to the butter mixture while alternating with half of the buttermilk mixture. Mix just until combined after each addition.
  5. Fold in three-fourths of a cup of diced strawberries carefully into the batter. Divide this delicious batter among twelve paper-lined muffin cups until they are about three-fourths full.
  6. Bake your cupcakes in the preheated oven for about 20 to 23 minutes. Check doneness by inserting a toothpick; it should come out clean. Allow them to cool in the muffin tin for several minutes before transferring them to a wire rack to cool completely before frosting.
  7. For the frosting, add half a cup plus two tablespoons of strawberry puree into a small saucepan. Heat it over medium-low heat until reduced by about two-thirds (to about three tablespoons). Stir occasionally as it simmers for about 10–14 minutes. Once reduced, pour it into a small bowl and freeze until cool.
  8. In your stand mixer bowl fitted with the paddle attachment, whip together both unsalted and salted butters until they are very pale and fluffy—almost white in color. Remember to scrape down the bowl occasionally during mixing.
  9. Mix in one cup of powdered sugar followed by three tablespoons of your cooled reduced strawberry puree, vanilla extract, and optional red food coloring. Gradually add another one-and-a-half cups of powdered sugar until you achieve your desired frosting consistency.
  10. To assemble your cupcakes, place small mounds of diced strawberries on top centers of each cupcake. Pipe frosting around these berries generously before decorating with whole small strawberries on top. Store any leftovers in an airtight container.

Nutrition

Find it online: https://tastebykylie.com/strawberry-cupcakes-with-strawberry-buttercream-frosting/

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