Strawberry Cupcakes with Strawberry Buttercream Frosting
Ingredients
The cupcakes
-
1 2/3
cup
cake flour
-
¾
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
salt
-
½
cup
unsalted butter, softened
-
¾
cup
granulated sugar
-
1
large
egg
-
2
large
egg whites
-
⅓
cup
fresh strawberry puree
-
¼
cup
buttermilk
-
½
tsp
vanilla extract
-
5
drops
red food coloring (optional)
-
¾
cup
diced strawberries
-
1
lb
diced and whole strawberries for topping
The frosting
-
½
cup
strawberry puree
-
½
cup
unsalted butter, nearly at room temperature
-
¼
cup
salted butter, nearly at room temperature
-
2 ½ - 2 ¾
cups
powdered sugar
-
¼
tsp
vanilla extract
-
4
drops
red food coloring (optional)
Instructions
- Preheat the oven to 350°F.
- Sift the cake flour, baking powder, baking soda, and salt into a bowl.
- Whip the butter and sugar until pale and fluffy, then mix in the egg and egg whites.
- Whisk together the buttermilk, strawberry puree, and vanilla extract.
- Add the flour mixture and buttermilk mixture to the butter mixture, alternating between them.
- Fold in the diced strawberries and divide the batter among muffin cups.
- Bake for 20-23 minutes until a toothpick comes out clean.
- For the frosting, simmer strawberry puree until reduced, then cool it.
- Whip the unsalted and salted butter until fluffy, then mix in powdered sugar and reduced strawberry puree.
- Assemble the cupcakes by placing diced strawberries on top and piping frosting around them.
Nutrition Facts (estimated)
Servings
12
Calories
408
Total fat
20g
Total carbohydrates
54g
Total protein
3g
Sodium
131mg
Cholesterol
65mg
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