Strawberry Cupcakes Recipe
These Strawberry cupcakes make for a delicious mini dessert. Made with fresh strawberries and topped with a strawberry buttercream, these bakery style cupcakes are wonderful. Perfect as a small bite birthday cake or as a party or potluck sweet treat.
Servings: 24
Calories: 143kcal
Equipment
- Sauce Pan
- electric mixer
- Muffin Cups
- Baking Sheet
Ingredients
Strawberry Pureé
- 1 cup sugar
- 1/2 cup water
- 8 medium sized strawberries
Cake Batter
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 teaspoons strawberry extract.
- 1 teaspoon lemon zest optional
- 2 eggs
- 3/4 cup milk, at room temperature whole milk is best
- 1/2 teaspoon Pink food color
Instructions
- Make the strawberry purée by combining all ingredients in a sauce pan. Bring to a boil and then
- a simmer for 15 mins, stirring frequently. Smash the berries. Set aside to cool.
- Preheat oven to 350 degrees f.
- Cream butter and sugar until light and fluffy, about 4-5 in an electric mixer.
- Add egg whites and vanilla.
- Beat until well incorporated. Scrape down the sides of the bowl.
- Add dry ingredients and milk, alternating.
- Finally add in lemon zest and strawberry puree.
- The cupcake batter will be thick.
- Scoop into muffin cups, filling them no more than 3/4 full or else you’ll have “muffin tops”
- Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Allow to cool completely before icing.
- Frost with homemade strawberry buttercream.
Nutrition
Calories: 143kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 23mg | Fiber: 1g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg