Sweet Strawberry Cupcakes Recipe
Filled with fresh strawberries and topped with a creamy swirl of strawberry buttercream, Sweet Strawberry Cupcakes are soft, flavorful, and easy to decorate for spring or summer events.
Servings: 12
Calories: 382kcal
Ingredients
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 cup granulated sugar
- 8 tablespoons (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 teaspoon 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 teaspoon vanilla
- pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard muffin tin with cupcake liners and 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 the butter, sugar, vanilla, lemon extract, and food coloring until light and fluffy, about 2–3 minutes. Add the egg, then the egg white, and mix just until combined.
- In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually alternate adding the flour mixture and the buttermilk mixture to the bowl. Mix until just combined. Remove the bowl from the stand and fold in the strawberry chunks.
- Fill each cupcake liner ¾ of the way full. Place in the 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 the oven and let cool in the pan for 5–6 minutes. Transfer to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the buttercream. In the bowl of a stand mixer fitted with the whisk attachment, beat together the butter, strawberry puree, vanilla, and salt for about 1 minute. With the mixing speed on low, gradually add the powdered sugar. Beat for 3–4 minutes until the frosting becomes light and fluffy. Pipe onto the 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.
STORE Strawberry Cupcakes in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3–4 days once they’re completely cooled and frosted. To keep them extra fresh, you can also wrap each cupcake in plastic wrap before placing them in the container.
If you’d like to FREEZE them, place the unfrosted cupcakes in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before adding the buttercream.
For freezing frosted cupcakes, set them on a baking sheet to freeze until firm, then transfer to a sealed container. Thaw in the fridge overnight and bring to room temperature before serving. You can REHEAT the cupcakes briefly in the microwave (without frosting) for about 10 seconds, but they’re best enjoyed at room temperature.
Nutrition
Calories: 382kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 230mg | Potassium: 78mg | Fiber: 1g | Sugar: 43g | Vitamin A: 508IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
