Ultimate Strawberry Cupcake
Craving something sweet? These strawberry cupcakes are fluffy, moist, and bursting with fresh berry flavor! Ready in 30 minutes!
Equipment
- Cupcake Tin
- Mixing bowls
- Hand Mixer
- Piping Bag
Ingredients
Cupcakes
- 1 cup fresh strawberries pureed and reduced
- 1 ½ cups cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Strawberry Buttercream Frosting
- ½ cup freeze-dried strawberries crushed into powder
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Puree 1 cup fresh strawberries in a blender and simmer over low heat until reduced to 1/2 cup. Let cool completely.
- Preheat oven to 350°F (177°C) and line a cupcake tin with liners.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk and cooled strawberry puree. Stir gently.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat butter until creamy. Add powdered sugar, strawberry powder, and vanilla extract. Pour in heavy cream and whip until fluffy.
- Pipe the frosting onto cooled cupcakes and garnish as desired.
Notes
For extra flavor, use a mix of fresh and freeze-dried strawberries. Store in an airtight container for up to 3 days.