homemade strawberry cupcakes

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Strawberry Cupcakes with Creamy Strawberry Buttercream

8-9 large strawberries*

1 large egg + 2 egg whites, room temperature and separated

(250 grams) all-purpose flour* (spoon & leveled)

(30 grams) cornstarch*

baking powder

salt

sugar

vanilla extract

(240 milliliters) whole milk, room temperature*

(10-12 grams) freeze-dried strawberries*

(480 grams) confectioners’ sugar

3 Tablespoons (45 milliliters) heavy cream

salt,

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.

Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining strawberries. Set aside.

With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

Make the cupcakes

Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.

Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Make the frosting

 Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup (30g) more confectioners&#8217; sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired. I used a Wilton 1M piping tip. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.

I followed the directions but my cupcakes sank and are so crumbly :( I am not sure what caused that...my baking powder is fresh, the beaten egg whites separated a little bit by the time they made it to the batter? I moved fast when adding in the flour and milk, not sure what happened but i am sure that piled high with frosting and ice cream will be fine for my daughters birthday!

Sally- Loved this recipe!  I had to make double the frosting, for high pile cupcakes. I did two tone frosting on these (white &amp; pink) and they came out beautifully. My husband thought the frosting was a little too sweet (he was the only one). If I wanted to make the frosting a little less sweet next time, how would I do that?

Made with real strawberries, these soft and fluffy fresh strawberry cupcakes with strawberry buttercream are the quintessential summertime cupcake. These cupcakes are a wonderful treat to make when fresh strawberries are in season.

(200 grams) chopped strawberries, divided

(280 grams) cake flour* (spooned & leveled)

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

1 large egg + 2 egg whites,

(120 grams) full-fat sour cream,

(120 grams) whole milk,

(about 25 grams) freeze-dried strawberries

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

(60 milliliters) heavy cream

optional, strawberries

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes around 20 cupcakes, so line a second muffin pan with more liners (or bake in batches).

Place 1/2 cup (80g) of the chopped strawberries in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup (80g). (Tip: If they&#8217;re getting stuck and not breaking down into a puree, add a splash of the milk to help move them along.) Set aside.

Set aside the remaining 3/4 cup (120g) chopped strawberries to be folded into the batter in step 6.

In a large bowl, whisk the cake flour, baking powder, and salt together. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the egg, egg whites, and vanilla and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the sour cream. The mixture will look a little curdled and that&#8217;s normal and expected.

Add about half of the dry ingredients and half of the milk, and mix on low speed until incorporated. Add the remaining dry ingredients and remaining milk, as well as the strawberry puree, and mix until just combined. Do not over-mix. The batter will be creamy and slightly thick. Fold in the chopped strawberries. 

Spoon batter into cupcake liners, filling only about 3/4 full. Bake for 21–24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Allow to cool in the pan for 5–10 minutes, then transfer to a cooling rack. Allow the cupcakes to cool completely before frosting.

Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have about 1/2 cup. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste. Beat in a pinch of salt if frosting is too sweet.

Frost cupcakes as desired. I used piping tip Ateco #826. Garnish frosted cupcakes with fresh strawberries, if using.

Cover leftover cupcakes tightly and store in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Do you think you could make these with only pureed strawberries, and no chopped strawberries? Would you adjust anything? 

I have a picky toddler who won’t eat any strawberry chunks!

These came out beautifully! Loved the addition of the strawberries to the batter. Very moist and the buttercream was out of this world! Another incredible recipe from Sally!  I did these for Easter and wish I could post a picture of how they came out.

These cupcakes were perfect for my daughter's "berry" first birthday party! The taste and texture were amazing. The only issue I had was that the directions in the recipe were somewhat hard to follow because step 4 is a whole paragraph with several steps included. It would be helpful and easier to follow if the recipe were divided into smaller, more manageable steps. I was making the cupcakes with a few kids running around me, so that probably contributed to the difficulty. ;)

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