Strawberry Cupcake Recipe

Strawberry Cupcakes with Strawberry White Chocolate Buttercream | lifemadesimplebakes.com

4.92 from 23 votes

This recipe for all-natural strawberry cupcakes is topped with a strawberry white chocolate buttercream. These pretty pink cupcakes are perfect for special occasions or summer celebrations!

Prep Time40

Cook Time20

Total Time1

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 756kcal

Author: Andrea

Ingredients

1/2 c. unsalted butter room temperature
1 c. granulated sugar
3 egg whites
2 tsp. vanilla extract
1 3/4 c. cake flour
2/3 c. sliced freeze dried strawberries pureed into powder
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher sea salt
2/3 c. full-fat sour cream or whole milk Greek yogurt
1/2 c. whole milk
2/3 c. diced strawberries about 1/8-inch in size

FOR THE FROSTING:

1 c. unsalted butter room temperature
1 c. freeze dried strawberries pureed into powder
3 1/2 c. powdered sugar
3 tbsp. cooked strawberry puree* see notes
2 oz. white chocolate melted and at room temperature
1/4 cup whole milk at room temperature
1/2 tsp. vanilla extract
1/8 tsp. kosher sea salt

Instructions

Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine.
In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.
Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the strawberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using.
Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.

Notes

Here is how to make the Cooked Strawberry Puree. Use 1/3 cup of chopped strawberries and blend in a blender on high until smooth. If you want to remove the seeds, then pour through a fine mesh sieve. Next, cook and reduce the strawberry puree by putting it in a small sauce pan over medium-high heat and then bring it to a simmer while stirring. Once at a simmer, reduce the heat to low and stir frequently until desired thickness is reached, up to 20 minutes. Stir frequently so that it doesn't stick to the bottom of your pan. Let cool. Use in this recipe and then for any remainder, refrigerate for up to 2 days or freeze for up to 6 months.

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