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Strawberry Cupcakes with Strawberry Buttercream

Strawberry Cupcakes with Strawberry Buttercream
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Tender, moist homemade strawberry cupcakes bursting with fresh fruit flavor, topped with a luscious strawberry buttercream made with freeze-dried berries.

Ingredients

Scale
  • 1 and 1/4 cups (200g) chopped strawberries, divided
  • 2 and 1/3 cups (280g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 large egg + 2 egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1/2 cup (120g) whole milk, at room temperature
  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • salt, to taste
  • optional, for garnish: fresh strawberries

Instructions

  1. Preheat your oven to 350°F (177°C).
  2. Line a 12-count muffin pan with cupcake liners.
  3. Line a second muffin pan with more liners (or prepare to bake in batches) as this recipe makes about 20 cupcakes.
  4. Place 1/2 cup (80g) of the chopped strawberries into a food processor or blender.
  5. Pulse the strawberries until they form a chunky puree. You should have about 1/3 cup (80g).
  6. If the strawberries are difficult to puree, add a splash of milk to help them blend.
  7. Set the strawberry puree aside.
  8. Set aside the remaining 3/4 cup (120g) chopped strawberries to be folded into the batter later.
  9. In a large bowl, whisk together the cake flour, baking powder, and salt.
  10. Set the dry ingredients aside.
  11. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed for about 3 minutes, until light and fluffy.
  12. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
  13. Add the large egg, egg whites, and vanilla extract to the creamed mixture.
  14. Beat on medium-high speed until all ingredients are combined.
  15. Scrape down the sides and bottom of the bowl as needed.
  16. Beat in the full-fat sour cream. The mixture may look slightly curdled, which is normal.
  17. Add about half of the reserved dry ingredients to the wet mixture.
  18. Add about half of the whole milk to the wet mixture.
  19. Mix on low speed until just incorporated.
  20. Add the remaining dry ingredients.
  21. Add the remaining milk and the prepared strawberry puree.
  22. Mix on low speed until just combined. Do not over-mix the batter.
  23. The batter will be creamy and slightly thick.
  24. Gently fold in the reserved 3/4 cup (120g) chopped strawberries.
  25. Spoon the batter into the prepared cupcake liners, filling each only about 3/4 full.
  26. Bake for 21–24 minutes.
  27. Test for doneness: the tops of the cupcakes should spring back when gently touched, and a toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
  28. Allow the cupcakes to cool in the pan for 5–10 minutes.
  29. Transfer the cupcakes to a wire cooling rack.
  30. Allow the cupcakes to cool completely before frosting them.
  31. For the frosting: Using a food processor or blender, process the freeze-dried strawberries into a fine powdery crumb. You should have about 1/2 cup.
  32. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on medium-high speed until creamy, for about 2 minutes.
  33. Add the confectioners’ sugar, strawberry powder, heavy cream or whole milk, and vanilla extract to the butter.
  34. Beat on low speed for 30 seconds to combine the ingredients.
  35. Increase the speed to high and beat for 2 minutes, until light and fluffy.
  36. Taste the buttercream.
  37. Beat in a pinch of salt if the frosting is too sweet to balance the flavor.
  38. Frost the cooled cupcakes as desired.
  39. Garnish frosted cupcakes with fresh strawberries, if using.
  40. Cover leftover cupcakes tightly and store them in the refrigerator for up to 3 days.

Notes

Ensure all cold ingredients are at room temperature for the best batter consistency.
Do not overmix the cupcake batter once the dry ingredients are added; mix until just combined.
Allow cupcakes to cool completely before frosting them to prevent the buttercream from melting.
For the best strawberry flavor in the frosting, process the freeze-dried strawberries into a very fine powder.

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