Strawberry Cupcakes
Strawberry cupcakes with vanilla buttercream frosting are the perfect fusion of fruity freshness and creamy indulgence. These cupcakes offer a burst of strawberry flavor balanced by the smooth, velvety texture of vanilla buttercream, creating a delightful treat that’s hard to resist. Whether you’re planning a special occasion, hosting a party, or simply treating yourself, these Strawberry cupcakes bring a touch of elegance and deliciousness to any event. Their charming pink hue, combined with the luscious frosting, makes them an ideal choice for celebrations, baby showers, or any moment when a bit of sweetness is desired.
Ingredients Overview
The success of these Strawberry cupcakes lies in the quality of the ingredients. For the strawberry cupcakes, you’ll need cake flour, which gives them a tender crumb, along with baking powder and baking soda to ensure a perfect rise. Full-fat sour cream adds moisture and richness, while the strawberry puree infuses the batter with a natural fruity flavor.
A hint of strawberry extract elevates the taste, and a touch of pink food coloring gel gives the cupcakes a charming pastel shade. The vanilla buttercream, made with unsalted butter, confectioners’ sugar, vanilla extract, and a splash of milk or cream, provides a silky, sweet complement that pairs beautifully with the strawberry notes. Using high-quality butter and clear imitation vanilla extract helps achieve a whiter, more visually appealing frosting, perfect for piping and decorating.
Step-by-Step Instructions
The process of making these Strawberry cupcakes is straightforward, but attention to detail can make all the difference. Begin by preheating your oven to 350°F (175°C) and lining your cupcake tray with paper liners, ensuring an easy release after baking. In one bowl, whisk together the dry ingredientscake flour, baking powder, baking soda, and salt to distribute the leavening agents evenly. In a separate bowl, mix the wet ingredients: sour cream, strawberry puree, strawberry extract, and vegetable oil. This combination keeps the cupcakes moist and fragrant.
Next, cream the softened butter and sugar together in a stand mixer until light and fluffy, about 3 to 5 minutes. This step is crucial for creating an airy texture in the cupcakes. Add the eggs one at a time, blending well after each addition to ensure a smooth, homogenous mixture. With the mixer on low, alternate adding the dry flour mixture and the wet sour cream mixture, beginning and ending with the dry ingredients. This technique helps maintain the batter’s structure without overmixing. Fill each cupcake liner with about ¼ cup of batter and bake for 16-18 minutes, checking for doneness with a toothpick. The cupcakes should be lightly golden and spring back when touched.
For the vanilla buttercream, start by creaming the softened butter until smooth and silky. Gradually add the confectioners’ sugar and milk, blending until fully incorporated. Adjust the consistency by adding more sugar or milk as needed, aiming for a frosting that’s firm yet easy to pipe. Slow the mixer at the end to eliminate air pockets, resulting in a perfectly smooth buttercream ideal for decorating your cooled cupcakes.
Recipe Tips & Frequently Asked Questions
- Achieving Perfectly Fluffy Cupcakes: Properly creaming the butter and sugar is essential. Be sure to mix until the texture is light and fluffy. Room-temperature eggs also help blend more evenly into the batter, avoiding dense spots.
- Enhancing Strawberry Flavor: For a more intense strawberry flavor, consider using fresh strawberries in the puree. If you’re out of strawberry extract, powdered strawberry jello can substitute, offering a boost in both color and taste.
- Customizing the Frosting: Adjust the sugar level in the buttercream to suit your sweetness preference. Adding a touch of food coloring gel can make your frosting pop, adding visual appeal without altering the taste.
- Can I use all-purpose flour instead of cake flour? While all-purpose flour can be used, the cupcakes may not be as tender. If substituting, consider adding a bit of cornstarch to mimic the lighter texture of cake flour.
- What if I don’t have strawberry extract? You can use a bit more strawberry puree or add powdered strawberry jello for a similar effect. Both substitutions will keep the vibrant flavor intact.
- How can I make the buttercream whiter? Using clear imitation vanilla extract instead of pure vanilla can help keep the frosting bright white. Be sure to beat the butter well before adding sugar for the smoothest, lightest result.
- Why did my cupcakes turn out dense? This often occurs from overmixing the batter or not properly creaming the butter and sugar. Always mix just until ingredients are incorporated to avoid a heavy texture.
What to Serve With This Recipe
Strawberry cupcakes are versatile and can be paired with a variety of complementary foods and drinks. Serve these cupcakes with a refreshing beverage like strawberry lemonade, which enhances the fruity notes, or a light champagne for a touch of sophistication. They also pair well with fresh fruit salads, providing a contrast of textures and a burst of natural sweetness. For a more indulgent touch, consider serving alongside chocolate-covered strawberries or a creamy vanilla bean ice cream. Present these cupcakes beautifully arranged on a dessert platter, garnished with fresh strawberries or edible flowers to create a visually stunning display that will impress your guests.
Storage and Make-Ahead Tips
These cupcakes can be stored at room temperature in an airtight container for up to two days, but for longer freshness, refrigeration is recommended. If refrigerated, allow the cupcakes to come to room temperature before serving for the best texture. The buttercream can be made ahead and stored separately in the refrigerator for up to a week. When ready to use, let it soften slightly at room temperature and re-whip it to restore its creamy consistency. For freezing, place unfrosted cupcakes in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw overnight in the refrigerator, then frost fresh to maintain the best flavor and texture.
Final Thoughts and Variations
Don’t be afraid to get creative with this recipe. Add ins like chocolate chips, sprinkles, or even a touch of lemon zest can transform the cupcakes into something uniquely yours. Swap the vanilla buttercream for a chocolate ganache or a cream cheese frosting for a delightful twist. The charm of this recipe lies in its adaptability, allowing you to experiment and make it your own. Whether you’re following the recipe to the letter or adding your personal flair, these strawberry cupcakes are sure to bring joy and a burst of flavor to any occasion.
Strawberry Cupcakes
Ingredients
For the Strawberry Cupcakes
- 3 large eggs room temperature (Tip: Soak in warm water for 5 minutes if you’re short on time)
- 2 cups white sugar 400g
- 1 ½ sticks unsalted butter softened (170g)
- 3 cups cake flour 342g
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- 1 cup full-fat sour cream 227g
- ½ cup plus 2 tablespoons strawberry puree 161g (Use fresh or thawed frozen strawberries; blend until smooth)
- ⅓ cup vegetable oil 68g (We prefer canola oil)
- 2 teaspoons strawberry extract 8g (Substitute with 2 tablespoons powdered strawberry jello if unavailable)
- *Pink food coloring gel optional, for your desired shade
For the Vanilla Buttercream
- 2 sticks unsalted butter softened (226g), firm yet soft enough to dent when pressed
- 5-6 cups confectioners’ sugar 690g (Adjust to taste)
- 2 teaspoons vanilla extract 8g (Use clear imitation vanilla for a whiter frosting)
- ⅓ cup milk or cream 72g (Add more or less as needed to achieve your preferred consistency)
- ½ teaspoon salt 3g
Instructions
For the Strawberry Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside after blending for about 30 seconds.
- In another bowl, mix the sour cream, strawberry puree, strawberry extract, and oil until combined. Set aside.
- In the bowl of a stand mixer, beat the softened butter until smooth. Gradually add the sugar, mixing on medium speed for 3 to 5 minutes, or until the mixture is fluffy and lightened in color. Add pink coloring gel at this stage if desired.
- Incorporate the eggs one at a time, mixing well after each addition until each yolk is fully blended.
- On low speed, alternate adding the dry flour mixture and the wet sour cream mixture to the batter, starting and ending with the dry ingredients. (This means adding the dry mix in three parts and the wet mix in two.)
- Mix until just combined, then divide the batter evenly among the cupcake liners, filling each with about ¼ cup of batter.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool.
For the Vanilla Buttercream
- Cream the softened butter until it’s smooth and creamy. Blend in the vanilla extract.
- Gradually add half of the powdered sugar along with most of the milk, beating on medium speed until well combined.
- Add the remaining powdered sugar and milk, mixing on medium speed for an additional 3 to 4 minutes. Scrape the sides of the bowl occasionally.
- Slow the mixer to the lowest speed for 1 to 2 minutes to help remove any air bubbles. The buttercream should become silky and smooth in texture, perfect for frosting your cupcakes.