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Strawberry Cupcakes
Yield: 12 cupcakes
Strawberry cupcakes are moist, fluffy, and made with real strawberries! Swirled with strawberry buttercream frosting, these cupcakes are packed with strawberry flavor!
Equipment
- Stand mixer or electric hand mixer
- Cupcake pan/cupcake liners
Ingredients
Strawberry Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ cup milk room temperature
- ⅓ cup vegetable oil
- 3 tbsp sour cream room temperature
- 2 egg whites room temperature
- 1 tsp vanilla extract
- ⅔ cup strawberry reduction *see blog post on how to make strawberry reduction
- drop of pink gel food coloring optional
Strawberry Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ¼ cup strawberry reduction *see blog post on how to make strawberry reduction
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
Instructions
Strawberry Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add in milk, vegetable oil, sour cream, egg whites, vanilla extract, and strawberry reduction. Whisk until the ingredients are well combined. If desired, add a small drop of pink gel food coloring.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop, filling the liners about ¾ full.
- Bake for approximately 20 minutes until the cupcake tops bounce back when gently touched.
- Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Strawberry Buttercream Frosting
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in strawberry reduction and continue to mix on low speed.
- Add vanilla extract and salt and mix on low until combined.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for an additional 2-3 minutes until the buttercream is light and fluffy.
- Use a piping bag and your favorite piping tip to swirl the strawberry buttercream frosting onto the cooled cupcakes.
Notes
Strawberry cupcakes can be stored in an airtight container in the refrigerator for up to 5 days! To serve, bring the cupcakes to room temperature by removing from the refrigerator about an hour before serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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