The Best Strawberry Cupcakes Recipe
Calories: 528kcal
Adjust Servings Here: 12 Cupcakes
Description
These delicious strawberry cupcakes are the ultimate strawberry indulgence. With soft jam centers, a luxurious strawberry buttercream frosting, and adorned with a fresh strawberry. The perfect recipe when strawberries are in season. You can also use frozen strawberries during the rest of the year. This is a simple, easy and effortless recipe. It uses my one bowl mixing method, that you will love.
Ingredients
For the cupcakes batter
- 4 oz (113 g) Unsalted butter (1 stick, ½ cup) room temperature
- ¾ cup (150 g) White granulated sugar
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 2 Large eggs
- ½ cup (120 ml) Strawberry puree (about 8 to 10 large strawberries pulsed)
- ½ cup Strawberries chopped finely
- 2 tablespoon Milk (if necessary for consistency)
- ½ teaspoon Vanilla extract
- ¼ teaspoon Strawberry extract
- 2 drops Pink food color
Strawberry Buttercream Frosting
- 4 oz (113 g) Butter (½cup, 1 stick) unsalted, room temperature
- 2 cups (240 g) Powdered Sugar
- ¼ cup Strawberry puree 8 to 10 strawberries pulsed in the blender
- ¼ tsp Strawberry extract
- 1 teaspoon Vanilla extract
- 2 drops Pink gel food color
- ⅛ teaspoon Salt
Filling and Frosting
- ½ cup (120 ml) Strawberry jam (homemade recipe here)
- 12 Fresh strawberries depending on number of cupcakes
- 2 tablespoon Red sprinkles for decoration optional
Instructions
Cupcakes
- Preheat the oven at 170 °C/ 340 °F.
- Line cupcake pan with cupcake liners.
- Ensure all ingredients are at room temperature.
- Place whole strawberries in a blender – until smooth.
- Add 2 tablespoon of flour aside to be added to the chopped strawberries just before adding it to the batter.
- Place all other ingredients except the chopped strawberries and jam in a bowl. (butter, sugar, eggs, baking powder, baking soda, salt, milk, strawberry puree, and extracts)
- Use a whisk or electric mixer – mix until well combined with no dry flour visible.
- Finally, add the saved 2 tablespoon flour to the chopped strawberries – give them a mix and add them to the batter.
- (this will prevent the strawberries from sinking to the bottom of the cupcakes)
- Use an ice cream scooper or small measuring cup fill cupcake liners ⅔ full with batter.
- Add 1 teaspoon strawberry jam in the center of each batter.
- Top with more batter.
- Tap pan to help settle the batter.
- Bake in the preheated oven for about 18 to 20 minutes.
- Cool completely.
Buttercream
- Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
- Cream the butter for two minutes until light and pale in color.
- Add powdered sugar a little at a time. Followed by the salt
- Once all the powdered sugar is in – continue to whip for a minute more.
- Continue to mix this for two minutes on medium until it’s all well incorporated.
- Lastly, add the strawberry puree, strawberry extract and vanilla extract, and food color. Whip a minute more
- This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
- If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
Frost
- Once the strawberries cupcakes are cooled completely.
- Place the strawberry buttercream in a piping bag with a large star piping nozzle.
- Pipe a swirl. I piped them like an ice cream scoop.
- Sprinkle with some red sugar sprinkles or sugar hearts.
- Top with a strawberry.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov