Irresistible Strawberry Cupcakes with Buttercream Delight
If you’ve ever wanted to master the perfect sweet treat that’s bursting with fresh flavor and melts in your mouth, then you’re in for a real delight with these Strawberry Cupcakes with Buttercream. Fluffy, tender cupcakes infused with juicy strawberries paired with smooth, creamy buttercream frosting create a dessert that’s both timeless and irresistible. Whether you’re baking for a special occasion or just craving something sweet, this recipe brings irresistible charm and a touch of homemade love to every bite.
Why You’ll Love This Recipe
- Fresh and Fruity Flavor: Natural strawberries blend perfectly into the cupcake batter for a light and vibrant taste in every bite.
- Fluffy Texture: The cupcakes are moist and airy, creating an ideal base for the rich buttercream.
- Perfectly Balanced Sweetness: The buttercream frosting complements the strawberry flavor without overpowering it.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for beginners and pros alike.
- Customizable: You can easily tailor the recipe with variations to suit dietary needs or personal tastes.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in achieving the perfect texture and flavor of these Strawberry Cupcakes with Buttercream. From fresh strawberries bringing vibrant color and sweetness to the creamy butter and quality vanilla for that smooth finish, this simple list ensures a stunning final treat.
- Fresh Strawberries: Adds natural sweetness, moisture, and a beautiful pink hue to the cupcakes.
- All-Purpose Flour: The base for a tender crumb and light consistency.
- Baking Powder: Helps the cupcakes rise fluffy and soft.
- Sugar: Sweetens and balances the natural tartness of the strawberries.
- Unsalted Butter: Provides richness and a creamy texture in both batter and frosting.
- Eggs: Bind the ingredients while adding moisture and structure.
- Whole Milk: Enhances moisture and helps create a smooth batter.
- Vanilla Extract: Adds depth and warmth to the overall flavor.
- Powdered Sugar: Essential for the silky and sweet buttercream finish.
- Heavy Cream: Helps make the buttercream light, fluffy, and spreadable.
Variations for Strawberry Cupcakes with Buttercream
Feel free to get creative and make these Strawberry Cupcakes with Buttercream your own! It’s easy to tweak this recipe to suit different dietary preferences, seasons, or flavor cravings by swapping ingredients or adding fun extras.
- Vegan Version: Substitute butter with coconut oil and use flax eggs instead of regular eggs.
- Gluten-Free: Use a gluten-free flour blend to keep them light and delicious without gluten.
- Lemon Twist: Add fresh lemon zest to the batter and a hint of lemon juice to the buttercream for a citrusy punch.
- Chocolate Strawberry: Mix cocoa powder into the batter for a rich chocolate base with strawberry frosting.
- Extra Strawberry Swirl: Add strawberry jam in the middle of each cupcake for a delightful surprise.
How to Make Strawberry Cupcakes with Buttercream
Step 1: Prepare Your Ingredients
Begin by washing, hulling, and finely chopping or pureeing your fresh strawberries. Measure out all dry and wet ingredients for easy access as you bake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. This ensures even distribution of leavening agents, contributing to the perfect rise.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the unsalted butter and sugar together until light and fluffy—this step is key to a tender cupcake crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by vanilla extract, until fully incorporated and the batter looks smooth and glossy.
Step 5: Alternate Adding Dry Ingredients and Milk
Slowly add the dry ingredients in three parts, alternating with the milk in two parts, gently folding after each addition to maintain airiness.
Step 6: Fold in Strawberries
Carefully fold the chopped or pureed strawberries into the batter, being careful not to overmix and deflate the batter’s light texture.
Step 7: Bake the Cupcakes
Divide the batter evenly into a lined cupcake tin and bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean.
Step 8: Prepare the Buttercream
While cupcakes cool, beat unsalted butter until creamy, then gradually add powdered sugar and heavy cream, beating until soft peaks form. Add a touch of vanilla extract for flavor.
Step 9: Frost the Cupcakes
Once completely cooled, top each cupcake with a generous swirl of buttercream using a piping bag or spatula for that perfect finishing touch.
Pro Tips for Making Strawberry Cupcakes with Buttercream
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Gently fold ingredients to keep cupcakes light and fluffy.
- Use Fresh Strawberries: Fresh fruit adds better flavor and texture than frozen or canned.
- Chill Buttercream: If buttercream is too soft, chill briefly to firm before frosting.
- Test Doneness Carefully: Cupcakes can overbake quickly, so check with a toothpick after 18 minutes.
How to Serve Strawberry Cupcakes with Buttercream
Garnishes
Top with fresh strawberry slices, a light dusting of powdered sugar, or colorful sprinkles to add eye-catching detail and extra flavor.
Side Dishes
Pair with a simple glass of cold milk, iced tea, or a light fruit salad for a refreshing contrast that complements the cupcake’s sweetness.
Creative Ways to Present
Serve these cupcakes on a tiered cake stand at parties or package them individually in clear boxes for thoughtful homemade gifts that wow every time.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days or refrigerate to maintain freshness for up to five days.
Freezing
Freeze unfrosted cupcakes in a single layer wrapped tightly in plastic wrap and foil for up to three months; thaw before frosting and serving.
Reheating
Warm cupcakes gently in the microwave for 10-15 seconds to bring back softness and enhance flavor, but avoid overheating to prevent drying out.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid excess moisture that can affect the batter’s texture.
How do I make the buttercream less sweet?
Reduce the powdered sugar slightly and add a little cream cheese for a tangy balance against the sweetness.
Can I make these cupcakes dairy-free?
Absolutely! Replace butter and milk with dairy-free alternatives like vegan butter and almond or oat milk.
What’s the best way to store frosted cupcakes?
Store them in an airtight container in the refrigerator, but bring to room temperature before serving for the best flavor.
How long do these cupcakes last?
Fresh cupcakes typically last 2-3 days at room temperature and up to 5 days refrigerated.
Final Thoughts
Strawberry Cupcakes with Buttercream are a delightful way to enjoy the fresh sweetness of strawberries paired with creamy frosting, perfect for any celebration or simple dessert craving. Give this recipe a try and savor every delicious, fluffy bite that’s sure to brighten your day and impress anyone lucky enough to share them with you.
