Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe
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Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe
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These sweet and fluffy homemade Strawberry Cupcakes with Strawberry Buttercream Frosting are made from scratch with a homemade strawberry puree in both the cupcakes and buttercream frosting!
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Ingredients
Strawberry Cupcakes
- 2-1/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Strawberry Puree (See Note below. Set aside 2 tablespoons)
- 1/2 cup vegetable or canola oil (or avocado oil or other neutral oil)
- 1/4 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon strawberry extract or vanilla extract (optional)
Strawberry Buttercream Frosting
- 2.5 cups powdered sugar
- 1/4 cup butter
- 2 tablespoons Strawberry Puree
Instructions
- Preheat the oven to 350 degrees F. Prepare a cupcake pan by lining it with cupcake tins or spraying it with baking spray.
- In a large mixing bowl add flour, sugar, salt, and baking soda, and whisk or mix thoroughly.
- Add the oil, vinegar, strawberry puree, milk, strawberry extract (if desired) and mix well. (NOTE: The batter will be thick but you can add 1 tablespoon of milk at time to get everything to blend evenly. The end result should still be a thick batter that is mixed well but not overly smooth.)
- Fill in each liner about ¾ of the way full.
- Bake for 20 minutes and check with a toothpick or knife to come out clean.
- Remove the cupcakes and allow to cool on a cooling rack.
Strawberry Buttercream Frosting
- For the frosting using an electric mixer or hand mixer place the butter, sugar, and strawberry puree in the bowl of a mixer. Mix well on a slow speed building up to a medium high speed until the frosting has a smooth and creamy consistency.
- Using a piping bag and tip or cut the corner out of a larger zip lock bag. Pipe frosting onto each cupcake.
Notes
- Make The Strawberry Puree Ahead of Time.
- Thin Out Batter.
- Piping The Frosting.
- Make The Strawberry Puree Ahead of Time.
- Thin Out Batter.
- Piping The Frosting.
- Strawberry Puree - You can use a store-bought version of strawberry puree. However, it is easy to make strawberry puree from scratch. It consists of only one (1) ingredient, and that is strawberries. Mommy's Home Cooking has a good recipe for How To Make Strawberry Puree. For the best results, use fresh strawberries. However, frozen strawberries could be used as well. You'll need to set aside 2 tablespoons of the strawberry puree for the frosting.
- Make The Strawberry Puree Ahead of Time. Make it easy on yourself and make the strawberry puree a day before. Refrigerate it overnight before using it in the cake batter. If you make it right before, it will require time to cool off before using it in this recipe.
- Thin Out Batter. If the cupcake batter is a little too thick, then add in a tablespoon of milk and stir. Repeat until you have the desired consistency.
- Piping The Frosting. Don't have a piping bag? No problem. Cut the corner out of a large plastic zip lock bag. Spoon the frosting inside the bag and squeeze the top until the frosting comes out of the corner that you cut and then pipe the frosting onto each cupcake.
- Make The Strawberry Puree Ahead of Time. Make it easy on yourself and make the strawberry puree a day before. Refrigerate it overnight before using it in the cake batter. If you make it right before, it will require time to cool off before using it in this recipe.
- Thin Out Batter. If the cupcake batter is a little too thick, then add in a tablespoon of milk and stir. Repeat until you have the desired consistency.
- Piping The Frosting. Don't have a piping bag? No problem. Cut the corner out of a large plastic zip lock bag. Spoon the frosting inside the bag and squeeze the top until the frosting comes out of the corner that you cut and then pipe the frosting onto each cupcake.
Nutrition Information
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Calories
371kcal
(19%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
135mg
(6%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
129IU
(3%)
Vitamin C
13mg
(14%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 135mg | 6% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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