Strawberry Cupcakes Recipe

This strawberry cupcake recipe makes light, fluffy cupcakes with fresh strawberry icing. You'll enjoy every strawberry taste! 

– 1 ½ cups (225 grams) chopped fresh strawberrie – 1 ½ cups (175 grams) cake flour (spooned & leveled) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ⅓ cup (80 ml) buttermilk (at room temperature) – 1 ½ teaspoons pure vanilla extract – 5 to 6 drops red food coloring (optional) – ½ cup (115 grams) unsalted butter (softened) – 1 cup (200 grams) granulated sugar – 2 large eggs (at room temperature)

Ingredient

Direction

Prepare reduced strawberry puree by blending chopped strawberries in a food processor or blender until smooth, yielding about ¾ cup.

1

Put strawberry puree in a medium saucepan over medium-low heat. Simmer until reduced to ⅓ cup (85 grams), stirring periodically. 

2

It'll take about half an hour. Take it off the heat, pour the strawberry mixture into a heat-safe bowl, and let it cool down all the way.

3

Also See: 

Swiss Meringue Buttercream Recipe