Sweet Strawberry Cupcakes Recipe
Fluffy, moist, and tender, these sweet strawberry cupcakes are bursting with fresh flavor! They're the perfect summertime treat!
Servings: 12
Calories: 383kcal
Ingredients
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 cup granulated sugar
- 8 Tbsp (1 stick) butter room temperature
- 1/2 cup buttermilk
- 1/2 cup strawberry flavored Greek yogurt
- 1/3 cup strawberry puree about 6 strawberries
- 6 strawberries diced into 1/2" chunks
- 1 egg + 1 egg white
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1-2 drops red food coloring *
strawberry buttercream
- 2-2 1/2 cups powdered sugar
- 1/2 cup (1 stick) butter room temperature
- 2 Tbsp fresh strawberry puree about 2 strawberries
- 1 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line one standard muffin tin with liners, set aside.
- In a glass measuring cup, combine the buttermilk, greek yogurt and strawberry puree, set aside.
- In the bowl of a stand mixer, beat together butter, sugar, vanilla and lemon zest (and food coloring) until light and fluffy, about 2-3 minutes. Add the egg, then egg white and mix just until combined.
- In a medium size mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the flour mixture and buttermilk mixture to the bowl. Mix until just combined. Remove bowl from stand and fold in the strawberry chunks.
- Fill each cupcake liner ¾ of the way full. Place in oven and bake for 20-25 minutes or until the tops begin to turn golden brown and the cupcakes spring back nicely when touched. Remove from oven and let cool in pan for 5-6 minutes. Transfer to a wire rack to cool completely.
- While cupcakes are cooling, to prepare buttercream, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter, strawberry puree, vanilla and salt (for about 1 minute). With mixing speed on low, gradually add the powdered sugar. Beat for 3-4 minutes until the frosting becomes light and fluffy. Pipe onto cooled cupcakes as desired.
Notes
*Food coloring is optional. The first time I made these cupcakes I added a few drops, the second time I left the coloring out completely.
-Please DO NOT substitute or omit any of the ingredients. For the BEST strawberry cupcakes follow the recipe exactly.
-Please DO NOT substitute or omit any of the ingredients. For the BEST strawberry cupcakes follow the recipe exactly.
Nutrition
Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 226mg | Potassium: 94mg | Fiber: 1g | Sugar: 43g | Vitamin A: 508IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg