Strawberry Cupcakes with Strawberry Meringue Buttercream
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4.4
222 reviews
Good
Strawberry Cupcakes with Strawberry Meringue Buttercream
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Strawberry Cupcakes with Strawberry Meringue Buttercream feature tender, moist vanilla cupcakes studded with fresh strawberries and topped with a light, whipped buttercream infused with real strawberry purée and stabilized with meringue. The cupcakes offer a soft crumb complemented by the rich and airy frosting, making for a fresh berry-flavored dessert option that can be baked in cupcakes or layered cakes.
Description
The cupcake batter is made from cake flour combined with sugar, baking powder, baking soda, and salt to provide a delicate crumb. Cubed butter and vanilla extract add moisture and flavor, while fresh chopped strawberries folded into the batter lend bursts of natural sweetness and color. The batter is portioned into liners and baked until just set, ensuring a tender texture.
The strawberry meringue buttercream is prepared by cooking egg whites and sugar into a meringue, then incorporating room temperature butter gradually to form a smooth, creamy frosting. Fresh strawberries are pureed and folded into the buttercream, adding vibrant color and flavor. The resulting frosting balances sweetness with a light texture.
These cupcakes are suitable for various occasions and can be made as minis, in pans for sheet cakes, or layered as a cake. They store well when unfrosted or frosted, with freezing possible for longer preservation. The recipe includes notes on scaling and adjusting baking times depending on size and form.
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Ingredients
For the Cupcakes:
- 1½ cups cake flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter cubed and at room temperature, unsalted
- 1½ teaspoons vanilla extract
- ½ cup milk room temperature and divided, whole
- 3 tablespoons sour cream room temperature
- 1 egg at room temperature
- 1 egg at room temperature, white
- ¾ cup strawberries fresh, finely chopped
For the Strawberry Meringue Buttercream:
- 8 ounces strawberry rinsed, hulled and coarsely chopped, fresh
- 5 egg white
- 1¼ cups granulated sugar
- 1½ cups butter cut into tablespoons, at room temperature, unsalted
- Pinch salt
- 2 teaspoons vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners.
- Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside.
- Beat the dry ingredients on low speed for 15 seconds to combine.
- Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix!
- Using a rubber spatula, gently fold in the chopped strawberries.
- Divide the batter evenly between muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely.
- Make the Strawberry Meringue Buttercream: Place the strawberries in a food processor and puree until smooth.
- Place the egg whites in a heatproof mixing bowl (the bowl of your stand mixer would be ideal, but another heatproof bowl will work). Fill a medium saucepan with 1 to 2 inches of water and place over medium-low heat for a slow simmer.
- Add the sugar and whisk together. Place the bowl over the saucepan and whisk constantly until the sugar is completely dissolved and the mixture reaches 160 degrees F on an instant-read thermometer. This can take anywhere from a few minutes up to 10 minutes.
- Remove the bowl from the saucepan and place on your stand mixer fitted with a whisk attachment (you can also use a hand mixer if that’s all you have). Whip on medium-high speed until stiff, glossy peaks form, about 10 to 15 minutes. (If you have stiff peaks but your bowl or the meringue is still warm to the touch, place the bowl in the refrigerator for 10 minutes or so to cool down before you add the butter.)
- Switch to the paddle attachment and beat on medium-low speed while adding the butter one piece at a time, waiting for each piece to fully incorporate before adding the next.
- Once all of the butter has been incorporated, add the vanilla extract and salt. Beat for 30 seconds, stop and scrape down the sides and bottom. With the mixer running, add the strawberry puree and continue to beat until incorporated and silky smooth. The frosting may separate and look curdled, but KEEP BEATING! It will come back together. Once it has all reincorporated, increase the speed to medium high and beat until light and fluffy.
- Pipe or slather the frosting on the top of the cupcakes.
Notes
- Use room temperature ingredients for even mixing and proper texture.
- Mini cupcakes can be baked at 350°F for 9–14 minutes; adjust accordingly.
- Store frosted cupcakes up to 3 days refrigerated or unfrosted up to 1 day at room temperature.
- Freeze cupcakes in airtight containers for up to 2 months; thaw in refrigerator before serving.
- Adjust recipe quantities as needed for larger cakes or layers.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
51mg
(17%)
Sodium
87mg
(4%)
Potassium
97mg
(2%)
Sugar
21g
(42%)
Vitamin A
450IU
(9%)
Vitamin C
8.7mg
(10%)
Calcium
33mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 51mg | 17% |
| Sodium | 87mg | 4% |
| Potassium | 97mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 33mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
222 reviews
Good
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