February 11, 2020 | Last Updated on January 30, 2023 by Patricia Valbrun
Fresh Strawberry Cupcakes with Buttercream are moist, fluffy and such a perfect dessert for valentine’s day. They start with delicious buttery strawberry cupcakes filled with chopped strawberries, then they’re topped with creamy white chocolate strawberry frosting!
These are one of my favorite Fresh Strawberry Cupcakes with Buttercream. Every time I’ve made these they were shared with co- workers, friends or next-door neighbors and the response I received never surprised me, toot toot; that’s was me tooting my horn. The strawberries are 100% infused in these cupcakes, so every corner of every bite taste like strawberries.
No artificial flavors used in this recipe which is what you usually see in strawberry desserts. This one calls for fresh strawberry pure added into the mixture. Frozen or dried strawberries does not do the trick as well. Go to your local supermarket and buy fresh produce strawberries if you want the best outcome.
How to Make Fresh Strawberry Cupcakes
This recipe is adapted from my Best White Cake and Red Velvet Cake. The ingredients are carefully formulated; each serves a purpose.
Why use Cake flour? It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer.
Creamed Butter and Sugar: creamed butter and sugar will be pale yellow in color, but not white. This will create a buttery and cake-y base.
Eggs, Whites or BOTH: yolks providing richness to a base or batter while the whites do their job of lightening and leavening.
Sour Cream vs BUTTERMILK: buttermilk adds moisture which is more liquid then sour cream. You can even use milk and turn it into buttermilk by using one cup milk to one tablespoon of vinegar.
Strawberry Pure: adds flavor and a bit of color.
Beat the strawberry cupcake batter together with a mixer. The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of “pink” gel food coloring.
Fill the cupcake liners using a ⅓ measuring cup to avoid overflowing.
How to make Strawberry Pure
Strawberry Pure is quick and easy to make. First chop the berries in small cubes . In a small sauce pan cook the strawberries down and add some liquid so the they do not burn. I like to juice of an orange to maintain the flavor but you can add water.
White Chocolate Strawberry Buttercream
How to Make Strawberry Buttercream Frosting:
1. Add chopped strawberries to a small saucepan and a tablespoon of water or orange juice. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced.
2. Pour reduced puree into a small bowl, then freeze until cool.
3. Whip unsalted and salted butter until very pale and fluffy.
4. Mix in part of the powdered sugar, melted white chocolate and then blend in reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining powdered sugar and continue to mix until frosting is pale and fluffy.
Can You Freeze Cupcakes?
You can freeze the unfrosted cupcakes for months, cakes freeze really well! When you’re ready to enjoy the frozen strawberry cupcakes, sit them out on your counter to thaw completely before frosting.
Tips on Fresh Strawberry Cupcakes
Use fresh strawberries as frozen strawberries hold more liquid and will add more moisture that’s not needed.
Completely melt that white chocolate or you will have lumps in your icing.
If you don’t have cake flour you can make your own by using “all-purpose flour”. 1 cup of all-purpose flour (remove 2 tablespoons) and 2 tablespoons of cornstarch. Sift the mixture to level it out.
Add “pink” or “red” coloring gel to enhance the color to your liking. If using red add
Let the cupcakes cook before icing and enjoy!
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Fresh Strawberry Cupcakes with Buttercream
Ingredients
- 1 ¾ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter soften
- 1 cup sugar
- 2 lrg egg
- 1 lrg egg white
- ¼ cup strawberry pure
- 1 teaspoon vanilla extract
- 1 cup milk mix with vinegar to make buttermilk and only use ¼ cup
- 1 tablespoon vinegar
- 1 teaspoon salt
- pink food coloring gel
- ½ cup strawberry
White Chocolate Strawberry Frosting
- ½ cup unsalted butter soften
- ½ cup strawberry pure
- 2 ½ cup powder sugar
- 1 teaspoon vanilla extract
- ¼ cup white chocolate melted
- pink food coloring gel
Instructions
- Preheat oven to 350°F. Butter a 12cup muffin tin or line with paper liners and set aside.
- In a medium bowl, whisk flour, baking powder and salt, set aside.
- To make buttermilk, measure 1 cup of milk to 1 tablespoon of vinegar allow it to sit until it curdles.
- In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract, strawberry pure.
- With the mixer on low, add half the flour mixture, alternate with milk until well combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing.
White Chocolate Strawberry Buttercream
- In a mixing bowl cream butter until pale, add powder sugar, vanilla extract, strawberry pure and melted white chocolate.
- Mix until well combined and enjoy!
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Nutrition
How did you like this recipe? Leave a comment and let me know what you think. Looking for another Dessert Recipe ? Try these Rum Cake next!
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