Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12
Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream
Description
These Fresh Strawberry Swirl Cupcakes incorporate fresh strawberries pureed into the batter and used as a swirl to add natural fruit flavor and moisture. The cupcake batter combines all-purpose flour, baking powder, salt, milk, butter, sugar, eggs, and vanilla with the strawberry puree to create a tender, aromatic crumb. The swirl of strawberry puree on top of the batter before baking adds visual appeal and intensified fruit pockets.
The frosting is a buttercream made by reducing reserved strawberry puree to concentrate the flavor, then blending it into classic butter and powdered sugar. This produces a bright, creamy frosting that complements the strawberry notes in the cupcakes. Baking at 350°F until lightly browned ensures moistness without overbaking.
These cupcakes suit gatherings or teatime desserts where fresh fruit flavor is desired in a classic cupcake format. The strawberry elements throughout the recipe highlight the fruit without artificial flavoring.
Reducing the puree before adding to frosting prevents excess moisture and helps achieve the right buttercream consistency. Using an electric mixer to cream butter and sugar produces a light base for the cake and smooth incorporation of ingredients. The swirl technique with a toothpick or fork creates attractive patterns while distributing strawberry flavor.
Ingredients
- 1 1/2 cup strawberry about 15, fresh
- 1 1 all-purpose flour
- 1 teaspoon baking powder
- 1 salt /4 teaspoon
- 1 milk
- 1 unsalted butter
- 1 cup sugar
- 1 egg plus 2 egg white, large
- 1 teaspoon vanilla extract
- For Frosting
- 1/2 Strawberry Puree about 1/4 cup once cooked down, reserved
- 1 cup butter unsalted
- 3 1 powdered sugar
- 1 vanilla extract /2 teaspoon
Instructions
- <span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span></span>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.</span></span>
- 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.
- <span class="mceItemHidden" data-mce-bogus="1"><span></span><span></span>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. </span>
- 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
- Reduce the strawberry puree for frosting by cooking on medium heat until half the volume remains to concentrate flavor and control moisture.
- Use an electric mixer for creaming butter and sugar for a fluffy cake texture and smooth batter.
- Swirl reserved strawberry puree on cupcake batter with a toothpick or fork for subtle fruit ribbons.
User Reviews
Overall Rating
5
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