Strawberry Cupcakes with Strawberry Buttercream
Fresh, fruity, and irresistibly indulgent, these Strawberry Cupcakes with Strawberry Buttercream are a must-make for any dessert lover. Featuring a moist, tender crumb infused with real diced strawberries and a luscious buttercream frosting made with vibrant strawberry puree, this recipe perfectly captures the essence of summer in every bite. With an easy-to-follow technique and simple ingredients like yogurt and milk for extra softness, these cupcakes are ideal for both novice bakers and seasoned pros. Whether you're hosting a party, celebrating a birthday, or simply treating yourself, these homemade strawberry cupcakes deliver bakery-quality results right from your own kitchen. For the ultimate strawberry dessert experience, whip up this delightful treat today!
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Recipe Information
Ingredients
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters plain yogurt or sour cream
- 60 milliliters milk
- 120 grams fresh strawberries, finely diced
- 230 grams unsalted butter (for buttercream)
- 360 grams powdered sugar
- 3 tablespoons strawberry puree
- 1 teaspoons vanilla extract (for buttercream)
- 0.25 teaspoons salt (for buttercream)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the 115 grams of butter and 150 grams of sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl or measuring cup, whisk together the yogurt or sour cream and milk.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold the finely diced fresh strawberries into the batter using a spatula.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the strawberry buttercream. Using an electric mixer, beat 230 grams of butter on medium-high speed until creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, increase to medium-high speed and beat until smooth.
Add the strawberry puree, vanilla extract, and a pinch of salt. Mix on medium-high speed until fully combined and creamy, about 2-3 minutes.
Once the cupcakes have cooled completely, use a piping bag fitted with your favorite tip to frost the cupcakes with the strawberry buttercream.
Serve immediately or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and allow to come to room temperature before serving.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 43.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
