Strawberry Cupcakes with Strawberry Buttercream Frosting
 
Cook time
Total time
 
Author:
Serves: 20 cupcakes
Ingredients
For the cupcakes:
  • 2 cups fresh strawberries, washed and destemmed
  • 2⅓ cups cake flour
  • 1¾ cups sugar
  • 3½ teaspoons baking powder
  • 1½ sticks unsalted butter, softened to room temperature
  • 4 egg whites
  • 1 tsp vanilla
For the buttercream frosting:
  • 2 sticks unsalted butter, softened to room temperature
  • 4 cups confectioners sugar (about 1 lb box)
  • ¼ cup fresh strawberry puree (reserved from earlier)
  • 1½ tsp vanilla
  • 1 drop food coloring gel (optional)
Instructions
For the cupcakes:
  1. Preheat oven to 350 degrees. Place standard sized cupcake liner in pan.
  2. Puree the strawberries in a food processor or blender. Measure ¾ cup for the cupcake batter and reserve ¼ cup for the buttercream frosting.
  3. In the bowl of a stand mixer fitted with a paddle attachment, whisk together the cake flour, sugar and baking powder. With the mixer on low, add the butter and strawberry puree and mix until combined.
  4. In a separate bowl, whisk together the egg whites and vanilla. Add this to the flour mixture and mix on low, scraping bowl as needed, until smooth and well combined.
  5. Scoop batter into standard sized cupcake liners until about ⅔ full.
  6. Bake for about 18-20 minutes or until toothpick inserted in center comes out clean. When cool to touch, remove to cooling rack.
Buttercream Frosting:
  1. Cream together butter and 1 cup of confectioner’s sugar at a time. Add strawberry puree and vanilla. Beat on high for 30 seconds to 1 minute until the frosting is light and fluffy. Add food coloring, if desired.
Frosting tips:
  1. Frosting should be able to hold up on its own when decorating. If it melts on cupcake, more confectioners sugar may be needed.
  2. A jumbo decorating tip placed inside a pastry bag allows for easy decorating.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2015/01/strawberry-cupcakes-with-strawberry-buttercream-frosting/