Strawberry Cupcake
These vibrant cupcakes are bursting with the flavor of real sun-ripened strawberries in every bite. Light, airy, and topped with a silky strawberry reduction buttercream, they are the ultimate treat for any spring or summer gathering.
Prep
25m
Cook
22m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 190 g | All-purpose flour |
| 1 cup 200 g | Granulated sugar |
| 0.5 cup 115 g | Unsalted butter, softened |
| 1 unit 50 g | Large egg |
| 2 units 60 g | Egg whites |
| 0.33 cup 80 ml | Whole milk |
| 0.5 cup 120 ml | Fresh strawberry puree |
| 1.5 tsp 6 g | Baking powder |
| 0.25 tsp 1 g | Salt |
| 1.5 tsp 7 ml | Vanilla extract |
| 3.5 cups 440 g | Powdered sugar (for frosting) |
| 1 cup 225 g | Unsalted butter (for frosting) |
2 Method
Step 1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
Step 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg, egg whites, and vanilla extract until well combined.
Step 4. Gently fold in the strawberry puree and milk. Gradually add the dry flour mixture to the wet ingredients, mixing just until no streaks of flour remain—do not overmix.
Step 5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Step 7. To make the frosting, beat the butter until smooth. Slowly add the powdered sugar and 2-3 tablespoons of concentrated strawberry reduction (puree simmered until thick) until you reach a pipeable consistency.
Step 8. Pipe the strawberry buttercream onto the cooled cupcakes and garnish with fresh strawberry halves.
💡 Chef's Tips
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Reduce your strawberry puree on the stovetop by half before adding it to the frosting to get a concentrated flavor without a runny texture.
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Make sure your eggs and milk are at room temperature to prevent the batter from curdling.
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Use a kitchen scale for the flour to ensure the cupcakes remain light and airy rather than dense.
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