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Fresh Strawberry Cupcakes with Strawberry Buttercream
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Fresh Strawberry Cupcakes with Strawberry Buttercream

These made-from-scratch fresh strawberry cupcakes are bursting with bright strawberry flavor! Topped with smooth strawberry buttercream, these gorgeous pink cupcakes are perfect for baby showers, bridal showers, Easter, Valentine's Day, birthdays, or any occasion.
Course Desserts
Keyword fresh strawberry cupcakes, strawberry buttercream
Servings 15 -16 cupcakes
Calories 415kcal
Author Marsha Maxwell

Equipment

  • Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips
  • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
  • KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher - Silver
  • KitchenAid KSM180QHSD 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red
  • Pyrex Glass Mixing Bowl Set
  • Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
  • Stainless Steel Ice Cream Cookie Dough Small Scooper
  • Measuring Cups and Magnetic Measuring Spoons Set
  • Baker's Joy The Original No-Stick Baking Spray with Flour, 5 oz (Pack of 3)

Ingredients

For the cupcakes:

  • 2/3 cup finely diced strawberries 1/4 inch dice
  • 1 3/4 cups 224g all-purpose flour, divided
  • 1 1/4 teaspoons 5g baking powder
  • 1/4 teaspoon 1.5g table salt
  • 3/4 cup plus two tablespoons 175g granulated sugar
  • 1 stick 1/2 cup or 113g unsalted butter, at room temperature
  • 1 large egg
  • 3/4 teaspoon 4 ml butter vanilla bakery emulsion or vanilla extract
  • 1/2 cup plus 2 tablespoons 185ml sour cream
  • 1/3 cup 110g strawberry jam

For the frosting:

  • 1 cup 10-12g freeze-dried strawberries
  • 1 cup 235g unsalted butter, softened to room temperature
  • 4 cups 480g confectioners' sugar
  • 3 tablespoons 45ml heavy cream
  • 1 teaspoon 5 ml butter vanilla bakery emulsion (or vanilla extract)
  • 1/4 teaspoon 1.5g table salt

Instructions

Make the cupcakes:


  • Line the wells of a muffin/cupcake pan with paper cupcake liners, or spray with baking spray. Preheat oven to 350 degrees F.
  • Dice the strawberries and place in a small bowl. Sprinkle with 2 tablespoons (15g) of the all-purpose flour and toss with a fork until the pieces of fruit are coated with flour. Set aside.
  • In a medium bowl, whisk together the remaining flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
  • Add the egg and bakery emulsion (or vanilla extract), and beat 2 minutes more until fluffy.
  • Add the dry ingredients and sour cream alternately, 1/3 at a time. Blend until well combined. End with the flour mixture. Scrape down sides of bowl as needed.
  • Mix in the jam until well combined.
  • Fold in the diced strawberries with the flour, mixing by hand with a spatula until the strawberries are well distributed.
  • Divide the batter among 15-16 cupcake cups, filling each about 2/3 full. Do not overfill.
  • Bake at 350°F for 22-24 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Make the frosting:


  • Using a blender or food processor, grind the freeze-dried strawberries to a fine powder. You should have just under 1/4 cup of strawberry powder.
  • In the bowl of an electric mixer, add butter. Beat butter on medium speed with the whisk attachment for about 1 minute, until butter is smooth.
  • Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup.
  • Add bakery emulsion, heavy whipping cream, and salt, and beat until combined.
  • Add the remaining powdered sugar, one cup at a time, beating until combined after each addition. Add the strawberry powder with the final cup of powdered sugar.
  • Beat for about one additional minute, until frosting is smooth, thick, and fluffy.