Introduction
Capture the vibrant taste of summer any time of year with these Easy Strawberry Cupcakes. You get a moist, fragrant cake bursting with real strawberry flavor, topped with a silky, intensely fruity buttercream that uses strawberry powder for a concentrated, gorgeous pink hue without any artificial dyes.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 14 cupcakes
Ingredients
- 1½ cups all purpose flour
- ¾ cup granulated sugar
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups frozen sweetened strawberries (thawed and puréed)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups salted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 cup strawberry powder
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 14 cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the puréed strawberries, eggs, egg yolk, whole milk, vegetable oil, and the first teaspoon of vanilla extract until smooth.
- Pour the wet strawberry mixture into the dry ingredients. Gently fold together with a spatula until just combined and no dry flour remains. Be careful not to overmix.
- Divide the batter evenly among the 14 cupcake liners, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the Frosting: While cupcakes cool, beat the room-temperature salted butter in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
- With the mixer on low, gradually add the sifted powdered sugar and strawberry powder, mixing until incorporated.
- Add the heavy cream and the second teaspoon of vanilla extract. Increase mixer speed to medium-high and beat for 3-4 minutes, until the frosting is very light, fluffy, and pale pink.
- Pipe or spread the frosting onto the completely cooled cupcakes.
Variations
- Swirl in Some Jam: For a fruity filling, use a piping tip or apple corer to remove a small core from the center of each baked cupcake and fill it with a teaspoon of strawberry jam before frosting.
- Create a Chocolate Dip: After frosting, dip the top of each cupcake into melted chocolate, then let it set for a decadent shell.
- Make a Naked Cake: Frost the cupcakes with a thinner layer for a “naked” look, where some of the pink cake peeks through the frosting.
- Add Texture: Roll the edges of the frosted cupcakes in sprinkles, crushed freeze-dried strawberries, or sanding sugar for added color and crunch.
Tips for Success
- Purée Thoroughly: Ensure your thawed strawberries are blended until completely smooth to avoid chunks in your cupcake batter.
- Don’t Overmix: Mix the batter just until combined to ensure tender, not tough, cupcakes.
- Cool Completely: Frosting warm cupcakes will cause the buttercream to melt and slide off. Patience is key!
- Sift Dry Ingredients: Sifting the powdered sugar and strawberry powder together prevents lumps in your silky-smooth frosting.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. They are best served at room temperature, so let refrigerated cupcakes sit out for 30 minutes before serving.
FAQ
Can I use fresh strawberries instead of frozen?
Yes, but frozen sweetened strawberries are recommended as their concentrated flavor and moisture content yield more consistent results.
My frosting is too soft. What happened?
Your butter may have been too warm, or your kitchen is very hot. Place the bowl of frosting in the refrigerator for 15-20 minutes to firm up the butter, then re-whip.
Can I make these cupcakes ahead of time?
Absolutely. Bake and cool the cupcakes a day ahead, storing them unfrosted in an airtight container. Make the frosting and frost them the day you plan to serve.
What is strawberry powder and where can I find it?
It’s made from dehydrated, powdered strawberries. Find it in the baking aisle, with spices, or online. You can also make your own by grinding freeze-dried strawberries into a fine powder.
Can I use unsalted butter?
Yes, for the frosting. If using unsalted butter, add a ¼ teaspoon of salt to the frosting along with the powdered sugar to balance the sweetness.
Why do I need both baking powder and baking soda?
The combination ensures the cupcakes rise properly and have the perfect, slightly open crumb texture due to the acidity from the strawberries.