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Strawberry Cupcakes

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Sweet strawberry cupcakes with swirls of strawberry American buttercream and strawberry puree. Garnished with fresh California strawberries

Strawberry Cupcakes

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Ingredients

CUPCAKES:

  • 2 sticks butter room temp.
  • 2 cups sugar
  • 3 cups sifted cake flour
  • 4 eggs room temp
  • 1 cup buttermilk room temp
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp vanilla extract
  • 1/2 cup strawberry puree

STRAWBERRY PUREE (for the buttercream, cake and piping):

  • 1 lb strawberries
  • 1/2 cup sugar

BUTTERCREAM:

  • 1 lb unsalted butter room temp
  • 7 cups powdered sugar
  • 3-4 Tbsp heavy cream or milk
  • 1/2 cup strawberry puree plus more for the piping bag
  • 2 tsp vanilla extract

GARNISH:

  • California strawberries

Instructions

CUPCAKE:

  • Preheat oven to 350 degrees F.
  • Line muffin tin (24) with liners.
  • In large bowl add in the flour, baking powder and salt, mix to combine.
  • Cream the butter.
  • Add in the sugar, mix until light and fluffy.
  • Add in one egg at a time, mix completely.
  • Add in the flour mixture and buttermilk alternating each.
  • Add in the vanilla and puree.
  • Mix completely to combine.
  • Pour batter into muffin cups.
  • Bake 25-30 minutes, or until toothpick inserted comes out clean.
  • Remove from oven, let cool completely.

STRAWBERRY PUREE (for the buttercream, cupcakes and piping):

  • Place everything in medium sauce pan.
  • Mash strawberries as they begin to soften.
  • Bring to a boil and then bring down to a simmer.
  • Simmer until reduced by less than half stirring often, about 45 min.
  • Make sure you watch the puree and stir so it does not burn.
  • Let cool completely.

BUTTERCREAM:

  • Cream butter until pale yellow.
  • With mixer on low add the powdered sugar one spoonful at a time alternating with the heavy cream/milk as needed.
  • Add in the vanilla and strawberry puree, mix well to combine

ASSEMBLY:

  • Take cooled cupcakes out of muffin tin.
  • Streak piping bag in three sections with strawberry puree (not too much or it will be too runny, just enough to make a streak in the frosting when you pipe).
  • Pipe each cupcake with buttercream and decorate with California strawberry.
  • Store in cool dry place.
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