Strawberry Cupcakes with Strawberry Buttercream Frosting

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I know, I post a ridiculous amount of cupcakes. But really, can you blame me? If I were to do a cookbook someday it might just be a cupcake cookbook because I’m just that obsessed with them. And I can’t even begin to tell you how obsessed I am with these strawberry cupcakes. A-MAZ-ING! They are hands down the best strawberry cupcakes I’ve ever had, and they’ll likely be your new favorite too. Yes, that could sound totally braggish (since it’s my own recipe), but I’m kinda thinking these deserve bragging rights :).

Last week I made a layered strawberry cake. Very similar to these but I topped that with a cream cheese frosting. Well, when you combined cream cheese frosting with sliced strawberries between cake layers things can get a little slippery. Loved the cake, just not the way it held up, so I made these to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting though because it didn’t diminish that sweet strawberry flavor at all. It just added to it of course.

In the past, I’ve tried many strawberry cupcake recipes and they’ve all left me wondering, where is the strawberry flavor? I’d see a hint here and there but these, oh these! They are overflowing with strawberry flavor. The liquids of this batter are made up of a strawberry puree and milk blend, then chopped fresh strawberries are folded into the batter. Then after they are baked they are topped with more fresh strawberries (which is a lovely hidden surprise underneath the frosting), and then more strawberry puree is creamed into the fluffy, melt-in-your-mouth frosting. And they key here to the frosting is that it is made with a strawberry reduction (meaning we are going to simmer off 2/3 of the waters in the berries so we can concentrate that irresistible strawberry flavor). Yes it would be nice if we could just add 2/3 cup of fresh strawberry puree into a frosting but we all know that’s not going to happen without a royal disaster, soup of a frosting. This is definitely my new favorite strawberry buttercream frosting and I know I will make it time and time…and time again. If you are lucky enough to have any frosting left, spread it on graham crackers for a delicious treat.

I hope you love these cupcakes as much as I do! Enjoy!

Strawberry Cupcakes with Strawberry Buttercream Frosting
Strawberry Cupcakes with Strawberry Buttercream Frosting

Ingredients

  • 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)

Frosting (double recipe if making for a double layer cake)

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

Directions

  1. Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 – 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.

You can find complete recipes of this Strawberry Cupcakes with Strawberry Buttercream Frosting in cookingclassy.com

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