The cupcakes in this strawberry cupcake recipe are light and fluffy, and the frosting on top is homemade strawberry frosting. Your taste buds will enjoy every strawberry-flavored bite!
– 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
Ingredient
– 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)
Direction
For ¾ cup of reduced strawberry puree, blend chopped strawberries until smooth in a food processor or blender. Heat strawberry puree in a medium saucepan.
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Add 85 grammes (⅓ cup) and stir occasionally. <30 minutes.Heatproof bowl cools strawberry reduction. Strawberry-topped cupcakes' HEAT oven to 350°F (180°C). Line two 12-count muffins with 15.
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Large bowl of cake flour, baking powder, soda, and salt. In a large bowl or measuring cup, mix buttermilk, reduced strawberry puree, vanilla extract, and red food colouring.
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Mix the butter and sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 3–4 minutes. Each egg should be added slowly, scraping the bowl.
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Switch dry and buttermilk on low speed. Mixing each addition until combined prevents overmixing. Fill 15 cupcake liners with batter, filling each ⅔ full.
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Wash 16–20-minute centre toothpicks. Unmold cupcakes gently. Mix butter in a stand mixer with a paddle blade or a large bowl with a handheld mixer on low to make fruit icing.
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Stir in 1 cup powdered sugar slowly. Strawberry freeze-dried powder. Low-medium speed mixing strawberry powder, heavy whipping cream, and vanilla extract scrapes bowl sides.