Fresh strawberry puree is baked right in to these tender, subtly pink cupcakes that are topped with sweet strawberry buttercream.
Satisfy your sweet tooth with this easy-to-make recipe for Strawberry Cupcakes with Strawberry Buttercream.
1. Info for Strawberry Cupcakes with Strawberry Buttercream
- Cook Time: 1 Hr 40 Min
- Total Time: 1 Hr 40 Min
- Servings: 24
- Calories: 291.57 kcal
2. Ingredients for Strawberry Cupcakes with Strawberry Buttercream
- 10 Tbsp. unsalted butter (softened, for cake)
- 1 Tbsp. canola oil
- 1 1/3 cup granulated sugar
- 2 tsp. vanilla extract (for cake)
- 3 large eggs
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (for cake)
- 1/2 cup fresh strawberry puree
- 1/2 cup milk
- 8 oz. unsalted butter (softened, for frosting)
- 2/3 cup seedless strawberry jam
- 3 1/2 cup powdered sugar
- 2 tsp. vanilla extract (for frosting)
- 3 Tbsp. heavy cream (more as needed)
- 1/8 tsp. salt (for frosting)
Preheat the oven to 350°F.
Line two 12-cup cupcake pans with paper liners. Set aside.
Place the butter, canola oil, granulated sugar, and vanilla in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, about 1 minute. Add the eggs and beat until the mixture is light and fluffy, about 1 minute.
Sift the flour, baking powder, baking soda, and salt into the bowl. Pour in the strawberry puree. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the milk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth batter forms.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the cupcakes on middle rack of oven until a toothpick inserted in the center comes out clean, 18-21 minutes.
Check to see that cupcakes are done. Remove from oven or add time as needed.
Allow the cupcakes to cool completely to room temperature before frosting.
While the cupcakes cool, make the frosting. Place butter and strawberry jam in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each addition until the sugar is fully incorporated. Add the vanilla extract, heavy cream, and the salt to the bowl. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes. Add additional heavy cream if the frosting seems too thick.
Pipe or spread frosting onto the cooled cupcakes. Refrigerate until ready to serve.