Strawberry Cupcakes With Buttercream Frosting are classic, moist, and delicious treats loaded with flavors from fresh strawberries in cupcakes and frosting.
This easy recipe for strawberry cupcakes is my very old post where I had partnered with Cook For The Cure #10000cupcakes campaign; the pink color symbolizes the fight against breast cancer.
Fresh strawberry cupcakes
My recipe for cupcakes with fresh strawberries is simple yet addictive, prepared using basic ingredients from your kitchen. The strawberry puree ensures that your cupcakes are full of natural strawberry flavor and also imparts a beautiful light pink color to the cupcakes. In addition to the puree, strawberry chunks are also added to give a WOW factor in every single bit. I have added oil to keep the cupcakes moist.
Strawberry buttercream, my family's all-time favorite, is used to frost cupcakes. Do try out this recipe and let me know how it turned out.
This is the best cupcake recipe to add to your valentines day, easter menu, spring party, or summer 4th of July party. You can make this any time of the year.
Ingredients
For the strawberry cupcakes
- White sugar - ¾ cup
- Egg - 1
- Egg whites - 2
- Vegetable oil - ½ cup
- Strawberry puree - â…“ cup
- Vanilla extract - 1 tsp
- Milk - ¼ cup
- All-purpose flour / Maida - 2 cups
- Baking powder - 1 tsp
- Baking soda - ¼ tsp
- Salt - ¼ tsp
- Strawberries chopped into chunks - ¾ cup
For the strawberry buttercream frosting
- Strawberry puree - 1 cup
- Egg whites - 4
- Sugar - ¾ cup
- Confectioners sugar - 1 cup
- Vegetable shortening - ¾ cup
- Unsalted butter softened - 1 cup
- Salt - a pinch
- Vanilla extract - 2 tsp
- Red food color (gel) - 2 drops
How to make the best strawberry cupcakes
- Preheat the oven to 350 degrees F. Line cupcake (or muffin) tins with liners and keep them aside.
- In a large bowl, beat together one whole egg, egg whites, and sugar until light and fluffy. To this, add vegetable oil, strawberry puree, vanilla extract, and milk and continue beating till well combined.
- Stir in dry ingredients - flour, baking powder, baking soda, and salt. Do not over-mix. Finally, fold in the chopped strawberries.
- Fill each cupcake tin with the batter till they are about 75 percent full.
- Bake for about 20 - 25 minutes or until a toothpick inserted comes out clean.
- Let it cool down for at least 30 minutes before frosting.
How to make the best strawberry buttercream frosting
- In a pan on medium heat, cook strawberry puree for about 6-8 minutes and let it cool completely. It should be at room temperature before it can be used further in the recipe. This cooking step ensures that the strawberry flavors and colors get concentrated.
- In a large bowl, add four egg whites and fine granulated sugar, and cook using the double boiler method by stirring continuously for about 2-3 minutes or until the sugar completely dissolves and the mixture turns pale white. If you use a thermometer, the temperature should range between 100 to 120 F. Remove from the boiler and let it cool for 5 minutes.
- Next, using a handheld beater, beat the egg-white mixture to form stiff peaks.
- Add confectioners sugar and whisk gently till combined.
- Then add softened room temperature butter and vegetable shortening in batches and whisk for about 3-4 minutes or till it gets smooth and shiny.
- To this, add cooled strawberry puree and vanilla extract and whisk for 2 minutes.
- Fill the piping bag fitted with your favorite frosting nozzle/tip and decorate the cupcakes as desired. Serve and enjoy!
Pro Tips
- I have used fine granulated sugar.
- For the strawberry puree, place strawberries in a blender and blend until smooth. 6-6 large-sized strawberries will yield you 1 â…“ cups of puree.
- For the double boiler method, if the temperature goes beyond 120 F, egg whites will scramble, and you will have to throw them away and start fresh. I stop the cooking process when the egg white mixture feels lukewarm to the touch, and the sugar is completely dissolved.
- Upon adding fat (butter and shortening) and whisking, if the buttercream mixture curdles, do not worry! Continue to whisk for some more time, and eventually, it will come together.
How to store buttercream frosting?
Buttercream frosting will remain fresh at room temperature for about 2-3 days, and you can store it in the refrigerator for about a month.
More Strawberry Recipes
- Strawberry turnovers
- Strawberry blueberry panna cotta -popular 4th of July themed dessert
- Strawberry nutella crepes
- Strawberry galette
- Strawberry mint toast
- Napoleon
- Strawberry popsicles
- Strawberry banana smoothie
- Strawberry shortcake
FAQ
Are cupcakes better with oil or butter?
Adding oil to the cupcake is always better than butter, as oil will make the cupcakes stay moist for a longer time.
Recipe card
Best Strawberry Cupcakes with Strawberry Buttercream Frosting
Strawberry Cupcakes With Buttercream Frosting are classic, moist, and delicious treats loaded with flavors from fresh strawberries in cupcakes and frosting.Â
Equipment
- 2 Large bowl
- Cupcake mould or muffin tin
Ingredients
For the Strawberry Cupcakes
- ¾ cup Fine granulated sugar
- 1 Egg
- 2 Egg whites
- ½ cup Vegetable oil
- â…“ cup Strawberry Puree
- 1 teaspoon Vanilla extract
- ¼ cup Milk
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Strawberries chopped into chunks
For the Strawberry Buttercream Frosting
- 1 cup Strawberry Puree
- 4 Egg whites
- ¾ cup Sugar
- 1 cup Confectioners sugarÂ
- ¾ cup Vegetable shortening
- 1 cup Unsalted butter softened
- Salt, a pinch
- 2 teaspoon Vanilla extract
- 2 drops Red food color (gel, optional)
Instructions
How to make the best Strawberry Cupcakes
- Preheat the oven to 350 degrees F. Line cupcake (or muffin) tins with liners and keep them aside.
- In a large bowl, beat together one whole egg, egg whites, and sugar until light and fluffy. To this, add vegetable oil, strawberry puree, vanilla extract, and milk and continue beating till well combined.¾ cup Fine granulated sugar, 1 Egg, 2 Egg whites, ½ cup Vegetable oil, ⅓ cup Strawberry Puree, 1 teaspoon Vanilla extract, ¼ cup Milk
- Stir in dry ingredients - flour, baking powder, baking soda, and salt. Do not over-mix. Finally, fold in the chopped strawberries.2 cups All purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt, ¾ cup Strawberries chopped into chunks
- Fill each cupcake tin with the batter till they are about 75 percent full.
- Bake for about 20 - 25 minutes or until a toothpick inserted comes out clean.
- Let it cool down for at least 30 minutes before frosting.
How to make the best Strawberry Buttercream Frosting
- In a pan on medium heat, cook strawberry puree for about 6-8 minutes and let it cool completely. It should be at room temperature before it can be used further in the recipe. This cooking step ensures that the strawberry flavors and colors get concentrated.1 cup Strawberry Puree
- In a large bowl, add four egg whites and fine granulated sugar, and cook using the double boiler method by stirring continuously for about 2-3 minutes or until the sugar completely dissolves and the mixture turns pale white. If you use a thermometer, the temperature should range between 100 to 120 F. Remove from the boiler and let it cool for 5 minutes.4 Egg whites, ¾ cup Sugar
- Next, using a handheld beater, beat the egg-white mixture to form stiff peaks.
- Add confectioners sugar and whisk gently till combined.1 cup Confectioners sugarÂ
- Then add softened room temperature butter and vegetable shortening in batches and whisk for about 3-4 minutes or till it gets smooth and shiny.¾ cup Vegetable shortening, 1 cup Unsalted butter softened
- To this, add cooled strawberry puree and vanilla extract and whisk for 2 minutes.Salt, a pinch, 2 teaspoon Vanilla extract, 2 drops Red food color (gel, optional)
- Fill the piping bag fitted with your favorite frosting nozzle/tip and decorate the cupcakes as desired. Serve and enjoy!
Notes
- I have used fine granulated sugar.
- For the strawberry puree, place strawberries in a blender and blend until smooth. 6-6 large-sized strawberries will yield you 1 â…“ cups of puree.
- For the double boiler method, if the temperature goes beyond 120 F, egg whites will scramble, and you will have to throw them away and start fresh. I stop the cooking process when the egg white mixture feels lukewarm to the touch, and the sugar is completely dissolved.
- Upon adding fat (butter and shortening) and whisking, if the buttercream mixture curdles, do not worry! Continue to whisk for some more time, and eventually, it will come together.
Nutrition
Calories: 384kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 14mgSodium: 140mgPotassium: 101mgFiber: 1gSugar: 24gVitamin A: 32IUVitamin C: 15mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
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Heather @Boston Girl Bakes
I need to join the cause! You've inspired me..and your cupcakes are beautiful 🙂
Kushi
Thank you Heather 🙂
Chavonne Harvey
We adore strawberry cupcakes. Buttercream frosting atop sounds divine. Love the beautiful photos!
Kushi
Thank you Chavonne 🙂
Danielle
First things first those photos are gonna make me eat my screen. Lovely job! Next those cupcakes are gonna make me eat my screen. Wait, that's basically the same thing. oh well, you have something awesome here and I wanna eat it. Great job!!
Kushi
Thank you so much for all the lovely words Danielle 🙂
Cook & Enjoy
WOW - Amazing - such an awesome recipe and presentation.
Kushi
Thank you dear 🙂
Rebekah
Absolutely adorable cupcakes <3 <3
Kushi
Thank you Rebekah 🙂