Go Back
+ servings
A delicious Strawberry cupcake with pink frosting.
Print

Strawberry Cupcakes

These moist and delicious strawberry cupcakes are packed with fresh strawberries and crowned with an easy to make and DELICIOUS strawberry buttercream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 245kcal

Equipment

  • Star piping tip
  • Cupcake papers
  • Muffin tin

Ingredients

For the Cupcakes:

  • 1 ⅔ cup all-purpose flour 213g
  • 1 cup granulated sugar 205g
  • 1 1/2 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup butter unsalted, room temperature or melted, 176g
  • ¼ cup whole milk warm, 60ml
  • ¼ cup strawberry preserves strained, warm 46g
  • ½ cup sour cream 120mL
  • 1 tbsp vanilla extract 15mL
  • 3 egg whites
  • 3/5 cup fresh strawberries 70g, chopped (See note below)
  • 1 tbsp lemon zest
  • 1 drop Soft pink food coloring

For the American Buttercream:

  • 1 lb confectioners sugar 462g
  • 1 cup sticks unsalted butter room temperature, 228g
  • 1 tbsp strawberry preserve strained
  • 1/4 tsp salt

Instructions

For the Cupcakes:

  • Preheat oven to 350F. Add cupcake papers to your muffin tin.
  • Warm and strain the strawberry preserves. Some will be used for the buttercream. Wash, dry, hull and chop the strawberries into small pieces.
  • Sift the sugar, flour, baking powder, and baking soda into a large bowl then whisk to combine and set aside.
  • In another bowl, whisk together the milk, egg whites, sour cream, butter, strawberry preserves, vanilla, and lemon zest. Mix in a few drops of pink food coloring until a desired consistency is reached.
  • Combine wet and dry mixtures. Whisk until just combined. If the batter is a bit lumpy, it’s okay!
  • Fold in fresh strawberry chunks then transfer batter to cupcake papers, filling each about 3/4 the way up.
  • Bake for about 30 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.

For the Strawberry Buttercream:

  • In a stand mixer, cream the butter until fluffy.
  • Sift in half of the confectioners sugar. Mix, then add the rest.
  • Scrape the bowl down then add in 1-2 tbsp of strained strawberry preserves and salt. Mix until combined.
  • Use food coloring to dye the buttercream a blush pink.
  • Transfer the buttercream to a piping bag fitted with a large star tip or 858 tip.

For the Assembly:

  • Pipe the a large dollop onto each cupcake top.
  • Use the smaller strawberries as the garnish. Cut into three thin slices. Gently fan and place the slices on each top. Add a few small mint leaves and enjoy!

Video

Notes

  • These cupcakes were taken RIGHT to the edge of how much moisture you can add to a baked good. I made a few batches with varying amounts of strawberries mixed in and here's the deal. If you mix in a cup of strawberries then the batter is too dense to rise much and it's just too liquidy, 1/2 a cup and they rise just fine, 3/4 a cup and they're struggling but they eventually bake and the tops are not domed, more flat maybe even a bit concave. My recommendation is to use between 3/4 and 1/2 a cup of the chopped strawberries in your bater. That way they have the maximum taste but can still bake and set.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • I'l also point out that a tiny drop of soft pink food coloring was added to the batter to get a nice believable shade of pink. Totally optional but I liked the visual effect.

Nutrition

Serving: 1cupcake | Calories: 245kcal | Carbohydrates: 46g | Protein: 2.5g | Fat: 5g | Saturated Fat: 2.4g | Monounsaturated Fat: 0.3g | Cholesterol: 3.6mg | Sodium: 170mg | Potassium: 5.4mg | Sugar: 25g | Vitamin A: 50IU | Calcium: 70mg