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Strawberry Cupcakes with Fresh Strawberry Frosting Recipe

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3.9 from 4 reviews

Delight in these luscious Strawberry Cupcakes featuring a moist, tender crumb infused with fresh strawberry puree and topped with a creamy, sweet strawberry buttercream frosting. Perfect for any occasion, they showcase natural strawberry flavor through a homemade reduced strawberry puree used both in the batter and the frosting, giving the cupcakes a vibrant color and fruity essence.

Ingredients

Reduced Strawberry Puree

  • ¾ lb strawberries (370 grams) (fresh or frozen)

Strawberry Cupcakes

  • 1½ cups cake flour (180 grams)
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup reduced strawberry puree (60 ml) (thick like jam)
  • 6 tablespoons whole milk (90 ml) (2% milk also works)
  • 1 teaspoon vanilla extract
  • 2–3 drops red food coloring (optional)
  • ½ cup unsalted butter (112 grams) (room temperature)
  • 1 cup granulated sugar (200 grams)
  • 2 large egg whites (only whites, no yolks)

Strawberry Frosting

  • 1 cup unsalted butter (226 grams) (softened but still slightly firm to the touch)
  • 3–4 cups powdered sugar (330 – 440 grams)
  • 2–3 tablespoons reduced strawberry puree (30–45 ml) (completely cold)
  • ¼ teaspoon salt
  • 1–2 tablespoons cream (15–30 ml) (as needed for consistency)
  • 2–3 drops red food coloring (optional)

Instructions

  1. Make Reduced Strawberry Puree: Core and hull the strawberries if using fresh. Blend the strawberries in a food processor or blender until smooth. Pour the puree through a metal sieve to remove seeds using the back of a spoon. Transfer the seedless puree to a saucepan over medium heat and bring to a gentle boil while stirring constantly. Continue stirring frequently to prevent burning as the puree thickens to a jam-like consistency. This process takes about 25 minutes or longer if using frozen berries. Cool completely before use.
  2. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (180°C) and line muffin tins with cupcake liners. You will make about 12-14 cupcakes.
  3. Mix Wet Ingredients for Batter: In a liquid measuring cup, whisk together the milk, ¼ cup of the reduced strawberry puree, vanilla extract, and optional red food coloring. Use an immersion blender if needed to break up lumps; some small lumps are acceptable.
  4. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to mix well and set aside.
  5. Cream Butter and Sugar: In a large mixing bowl, beat the ½ cup room temperature butter with granulated sugar until fluffy and pale, about 3 minutes.
  6. Add Egg Whites: Beat in the two egg whites into the creamed butter and sugar mixture until smooth and combined.
  7. Combine Ingredients: Alternately add the flour mixture and the liquid mixture to the butter mixture in portions — about one-third of the flour mixture, then half of the liquid, repeating until all are incorporated. Mix gently and scrape down the bowl after each addition. Use a whisk by hand for the liquid to avoid overmixing.
  8. Fill and Bake: Spoon the batter into the prepared muffin liners, filling each about two-thirds to three-quarters full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Prepare Frosting: Beat 1 cup of softened butter until fluffy, about 3 minutes. Gradually add 2 cups of powdered sugar while beating on low to medium speed. Beat in 2 tablespoons of the cold reduced strawberry puree and salt. Then add the remaining powdered sugar about ½ cup at a time, alternating with more puree or cream until desired thickness and sweetness are achieved. Optionally add red food coloring and mix well.
  11. Frost Cupcakes: Spread the frosting onto cooled cupcakes using a knife or pipe using a piping bag fitted with a 1M tip for a decorative finish.

Notes

  • Ensure the strawberry puree is completely cooled before adding to the frosting to prevent separation.
  • If using frozen strawberries, allow extra time for the puree to reduce fully.
  • Using only egg whites helps achieve a lighter cupcake texture.
  • Food coloring is optional and primarily for enhancing the color.
  • You can adjust the powdered sugar in the frosting to your preferred sweetness and consistency.
  • Store cupcakes covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://lauracooks.com/strawberry-cupcakes-with-fresh-strawberry-frosting-recipe/