Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream

Name: Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving
Ingredients: 1 1/2 cup fresh strawberries; 1 1 ⁄2 cups all-purpose flour; 1 teaspoon baking powder; 1 ⁄4 teaspoon salt; 1 ⁄4 cup milk; 1 ⁄2 cup unsalted butter; 1 cup sugar; 1 large egg; 1 teaspoon vanilla extract; For Frosting; 1/2 reserved strawberry puree; 1 cup unsalted butter; 3 1 ⁄2 cups powdered sugar; 1 ⁄2 teaspoon vanilla extract

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12

Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream

Eric Kelley

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 1/2 cup fresh strawberries about 15
1 1 ⁄2 cups all-purpose flour
1 teaspoon baking powder
1 ⁄4 teaspoon salt
1 ⁄4 cup milk
1 ⁄2 cup unsalted butter
1 cup sugar
1 large egg plus 2 egg white
1 teaspoon vanilla extract
For Frosting
1/2 reserved strawberry puree about 1/4 cup once cooked down**
1 cup unsalted butter
3 1 ⁄2 cups powdered sugar
1 ⁄2 teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees F. Line a muffin pan with 12 liners and set aside. Combine the flour, baking powder and salt in a medium bowl and set aside. Puree the strawberries in a blender or food processor. Pour 1/3 cup (for cupcakes) + 1/3 cup (for swirling) of the puree into a measuring cup and set aside.
Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
In the bowl of your electric mixture cream the butter and sugar until fluffy and pale. Add the eggs and vanilla and mix until just blended.
Mix together milk and 1/3 cup strawberry puree. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well. Using a ice cream scoop or tablespoon, add batter to prepared muffin cups. Next add about 1 teaspoon of the 1/3 cup of reserved strawberry puree on each cupcake and swirl with toothpick or fork.
Bake for 20 to 25 minutes, or until lightly browned. Cool cupcakes completely on a wire rack before adding the frosting.
To make the Strawberry Frosting:.
Beat 1 cup softened butter on medium speed until fluffy. Add the powdered sugar and mix for another minute. Next add the cooked down (1/4 cup) strawberry puree** and vanilla and mix just until blended. Frost cupcakes with piping bag or spoon once they have cooled.

Notes

** pour the reserved strawberry puree for frosting into a small sauce pan. Cook down on medium heat for about 8-10 minutes or until the mixture has reduced in half. Use the mixture in the frosting.