Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 33 minutes
  • Yield: 12 cupcakes

Description

These fresh strawberry cupcakes are a delightful treat featuring moist, flavorful cakes infused with homemade strawberry reduction, topped with a luscious strawberry buttercream and garnished with macerated fresh strawberries. Perfect for any special occasion or a sweet summer indulgence.

Ingredients

Strawberry Reduction

  • 1 lb fresh ripe strawberries

Strawberry Topping

  • 6 small or medium strawberries, sliced 1/8-1/4 inch thick
  • 12 grams granulated sugar

Cupcake Batter

  • 180 grams cake flour (spooned and leveled)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 200 grams granulated sugar
  • 60 mL canola oil (or any neutral oil)
  • 56 grams unsalted butter (room temperature)
  • 2 large egg whites
  • 2 tsp vanilla bean paste
  • 56 grams sour cream
  • 4 ounces strawberry reduction (room temperature)

Strawberry Buttercream

  • 227 grams unsalted butter (room temperature)
  • 480 grams powdered sugar (spooned and leveled)
  • 2 ounces strawberry reduction (room temperature)
  • 2 teaspoons vanilla bean paste
  • tiny pinch of fine sea salt

Instructions

  1. Make Strawberry Reduction: Cut the stems off the strawberries and place all into a food processor. Pulse at full speed until completely blended. Pour the puree into a small pot and simmer over low heat for about 30 minutes, stirring occasionally to prevent sticking, until the volume reduces by half (about 1/2 lb or 8 ounces left). Transfer into a jar or bowl and let it come to room temperature, or chill over ice bath until ready to use.
  2. Prepare Strawberry Topping: Slice 6 small to medium strawberries thinly (1/8 to 1/4 inch). Toss with 12 grams granulated sugar in a small bowl and refrigerate until needed to macerate.
  3. Preheat Oven and Prep Pans: Preheat your oven to 325°F (163°C) convection. Line 12 muffin tins with cupcake liners, preferably using a light-colored pan for even baking.
  4. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, salt, and 200 grams sugar thoroughly until evenly combined.
  5. Combine Wet and Dry: Add 60 mL canola oil and 56 grams room temperature unsalted butter to the dry ingredients. Beat until mixtures are combined evenly.
  6. Add Eggs and Vanilla: Incorporate the 2 large egg whites and 2 teaspoons vanilla bean paste into the batter, mixing until fully combined.
  7. Add Sour Cream and Strawberry Reduction: Add 56 grams sour cream and 4 ounces of the prepared strawberry reduction to the batter. Mix on medium speed until just combined, then scrape down the bowl edges and mix lightly until smooth.
  8. Fill and Bake: Fill each cupcake liner about 2/3 to 3/4 full, roughly 55-60 grams of batter per cupcake. Bake in the preheated oven for 16-18 minutes. Cupcakes are done when the center springs back to touch or a toothpick inserted comes out clean.
  9. Cool Cupcakes: Remove cupcakes from oven and allow to cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before frosting.
  10. Make Strawberry Buttercream: Using a stand mixer or hand mixer with whisk attachment, beat 227 grams unsalted butter at full speed until pale and fluffy, scraping down sides as needed.
  11. Add Sugar and Salt: Lower mixer speed and add 480 grams powdered sugar and a tiny pinch of fine sea salt. Beat on low until sugar is incorporated, then increase to medium-high and beat for 1-2 minutes, scraping bowl halfway through.
  12. Add Vanilla and Strawberry Reduction: Add 2 teaspoons vanilla bean paste and 2 ounces of strawberry reduction. Beat on medium-high speed until fully combined, scraping bowl edges thoroughly.
  13. Frost Cupcakes: Use a piping bag fitted with a large round tip to frost the cooled cupcakes with strawberry buttercream. Use a small spoon or offset spatula to create a swirl on top.
  14. Garnish: Top each cupcake with 1-2 slices of the macerated strawberries for a fresh finish.

Notes

  • Ensure the strawberry reduction is cooled to room temperature before adding to batter and buttercream to prevent melting.
  • Use a light-colored muffin pan for more even baking and easier monitoring of cupcake doneness.
  • To save time, prepare the strawberry reduction in advance and refrigerate.
  • Make sure cupcakes are completely cool before frosting to avoid melting buttercream.
  • For best results, spoon and level flour and powdered sugar to ensure accurate measurements.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Use fresh ripe strawberries for the best flavor in reduction and topping.
  • Prep Time: 45 minutes
  • Cook Time: 48 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/fresh-strawberry-cupcakes-with-strawberry-buttercream-recipe/