Ah, the joy of strawberries! There’s something almost magical about biting into a perfect strawberry cupcake—it’s like capturing a summer day in a bite.
My kitchen still holds the scent of fresh strawberries mixed with the sweet promise of fluffy buttercream frosting. And, oh, the nostalgia!
These cupcakes remind me of carefree days spent picking strawberries in the sun, the juice staining my fingers and laughter echoing in the fields.
Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, sift together cake flour, baking powder, baking soda, and salt, then whisk to combine evenly.
- In a separate bowl, beat the butter and sugar until the mixture becomes pale and fluffy. Gradually add the egg and egg whites, mixing well after each addition.
- In a measuring cup, combine buttermilk, a portion of the strawberry puree, and vanilla extract. Alternate adding the flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour, mixing just until combined.
- Gently fold in diced strawberries, then divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean, then cool completely on a wire rack.
- For the frosting, simmer strawberry puree in a saucepan over medium-low heat until reduced to about 3 tablespoons. Cool the reduced puree in the freezer, stirring occasionally.
- In a bowl, whip unsalted and salted butter until very pale and fluffy. Add part of the powdered sugar, then blend in the reduced strawberry puree, vanilla extract, and optional food coloring. Incorporate the remaining powdered sugar until the frosting reaches a pale, fluffy consistency.
- To assemble, place diced strawberries in the center of the cooled cupcakes. Pipe the strawberry buttercream frosting around and over the strawberries. Store the cupcakes in an airtight container to maintain freshness.
Ingredients
- 1 3/4 cups cake flour (or use all-purpose flour if needed)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
- 1/3 cup buttermilk
- 1/3 cup strawberry puree (made by blending fresh strawberries)
- 1 teaspoon vanilla extract
- 3/4 cup diced fresh strawberries
- A few drops of red food coloring (optional)
- 1/2 cup + 2 tablespoons strawberry puree, reduced
- 1/2 cup unsalted butter, nearly at room temperature
- 1/4 cup salted butter, nearly at room temperature
- 2 1/2 to 2 3/4 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 4 drops red food coloring (optional)
- Fresh strawberries for garnish
Nutritional Values
Calories: 4896 | Fat: 240g | Saturated Fat: 144g | Cholesterol: 780mg | Sodium: 1572mg | Potassium: 1860mg | Carbohydrates: 648g | Fiber: 12g | Sugar: 480g | Protein: 36g | Vitamin A: 7500IU | Vitamin C: 400.8mg | Calcium: 456mg | Iron: 6mg
FAQ
- Can I use all-purpose flour instead of cake flour for the Strawberry Cupcakes?
- Yes, you can substitute cake flour with all-purpose flour if necessary. However, cake flour is recommended for a lighter and fluffier texture.
- How do I make a buttermilk substitute for this recipe?
- To make a buttermilk substitute, add just under 1 teaspoon of lemon juice or white vinegar to a measuring cup. Then, fill the cup with milk until it reaches 1/4 cup. Whisk and let it sit for about 3 minutes before using.
- Is it possible to freeze these cupcakes?
- You can freeze the unfrosted cupcakes for several months. When ready to serve, allow them to thaw completely at room temperature before applying the frosting.
- Can I leave out the food coloring in the recipe?
- Yes, the food coloring is optional and can be omitted if you prefer a natural look. It does not affect the taste of the cupcakes or frosting.
- How should I store the frosted cupcakes?
- Store the frosted cupcakes in an airtight container once they have cooled completely. Be careful not to squish the frosting when placing the lid on.
Tips
- To enhance the strawberry flavor in your cupcakes, use a reduction of strawberry puree for the frosting, which concentrates the flavor without making the frosting too runny.
- Allow the cupcakes to cool completely before applying the frosting to prevent it from melting and becoming messy.
- If you don’t have buttermilk on hand, you can easily make a substitute by adding a small amount of lemon juice or vinegar to regular milk and letting it sit for a few minutes.
- For a more vibrant red color in your cupcakes and frosting, consider adding a few drops of pink food coloring, although this is optional and won’t affect the taste.
Equipment
- Stand mixer or electric mixer – for whipping the butter and sugar, and for making the frosting.
- Muffin pan – to bake the cupcakes.
- Cupcake liners – for lining the muffin pan.
- Piping bag and tips – for piping the frosting onto the cupcakes.
- Food processor or blender – for making the strawberry puree.
- Wire cooling rack – to allow the cupcakes to cool completely before frosting.
