Print

Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

Delight in these moist and flavorful Strawberry Cupcakes topped with a luscious homemade Strawberry Buttercream Frosting. Made with real crushed strawberries and strawberry gelatin for an extra burst of berry goodness, these cupcakes are perfect for any celebration or sweet treat craving.

Ingredients

Scale

Cupcakes

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup strawberry gelatin
  • 1/2 cup crushed strawberries
  • 1 tsp vanilla extract

Strawberry Buttercream Frosting

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup crushed strawberries
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cupcakes.
  2. Cream butter and sugar: In the bowl of a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy, which takes a few minutes.
  3. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
  4. Mix in milk: Slowly pour in the milk while mixing continuously to combine the wet ingredients evenly.
  5. Combine dry ingredients: Remove the bowl from the stand mixer and sift the flour, baking soda, baking powder, and strawberry gelatin directly over the wet mixture to avoid lumps.
  6. Mix dry and wet ingredients: Return the bowl to the mixer and gently mix until just combined to prevent overmixing and a dense cupcake.
  7. Add crushed strawberries and vanilla: Stir in the crushed strawberries and vanilla extract just until incorporated for bursts of strawberry flavor.
  8. Fill cupcake liners: Place 18 cupcake liners in a cupcake pan and fill each halfway with the batter using a cookie scoop or dipper for even-sized cupcakes.
  9. Bake: Bake the cupcakes at 350°F for about 15 minutes or until a toothpick inserted in the center comes out clean, indicating they are perfectly baked.
  10. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare frosting base: Beat the softened butter with a handheld electric mixer until creamy and smooth to form the buttercream base.
  12. Add remaining frosting ingredients: Incorporate the powdered sugar, crushed strawberries, and vanilla extract into the butter and beat until you achieve a smooth strawberry buttercream frosting.
  13. Pipe the frosting: Transfer the frosting to a piping bag fitted with a swirl tip and pipe a rose swirl on top of each cooled cupcake for an elegant finish.
  14. Enjoy: Indulge in these irresistible strawberry cupcakes with creamy strawberry buttercream frosting, perfect for celebrations or a sweet treat anytime!

Notes

  • Be careful not to overmix the batter once the dry ingredients are added to keep the cupcakes tender.
  • Ensure cupcakes are completely cooled before frosting to prevent melting or sliding.
  • You can substitute fresh crushed strawberries for frozen; just be sure to thaw and drain excess juice.
  • For stronger strawberry flavor, you can add a few drops of natural strawberry extract to the batter or frosting.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: strawberry cupcakes, strawberry buttercream frosting, homemade cupcakes, berry desserts, easy cupcake recipe, strawberry dessert

Find it online: https://trendytasterecipes.com/strawberry-cupcakes-with-strawberry-buttercream-frosting-recipe/