Strawberry Cupcakes with Pink Buttercream
Strawberry Cupcakes with Pink Buttercream are a delightful treat that’s perfect for any occasion! These cupcakes are moist, fluffy, and bursting with fresh strawberry flavor, making them a favorite for both kids and adults. Topped with a creamy pink buttercream frosting, these cupcakes are as pretty as they are delicious. Whether it’s a birthday party, a picnic, or just a sweet indulgence, these cupcakes will surely brighten your day! 🍓🧁
Why make this recipe?
Making Strawberry Cupcakes with Pink Buttercream allows you to enjoy the taste of fresh strawberries in a fun and delicious way. This recipe is straightforward, requiring just a few ingredients that you might already have in your kitchen. The combination of vibrant flavors and eye-catching presentation makes them perfect for celebrations or a lovely afternoon treat. Plus, who can resist a cupcake with a pink frosting twist? 🎉
How to prepare Strawberry Cupcakes
Ingredients:
- 1 1⁄2 cups (190 g) all-purpose flour 🥣
- 1 1⁄2 tsp baking powder 🥄
- 1⁄4 tsp salt 🧂
- 1/2 cup (115 g) unsalted butter, softened 🧈
- 1 cup (200 g) sugar 🍚
- 2 large eggs 🥚
- 1 tsp vanilla extract 🍦
- 1/2 cup (120 ml) milk 🥛
- 1/2 cup fresh strawberries, finely chopped 🍓
- 1 cup (230 g) unsalted butter, softened (for frosting) 🧈
- 3 cups (360 g) powdered sugar, sifted 🍚
- 2–3 tbsp heavy cream (or milk) 🥛
- 1 tsp vanilla extract (for frosting) 🍦
- A few drops of pink food coloring (optional) 🌈
- Fresh strawberries (for topping) 🍓
- Red currants or raspberries (optional, for topping) 🍇
- Sprinkles or pink sugar crystals (for topping) 🎉
- Dusting of powdered sugar ❄️
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. 📏
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. 🥄
- In another bowl, cream the softened butter and sugar together until light and fluffy. 🧈🍚
- Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and milk, and mix until smooth. 🥚
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, fold in the finely chopped strawberries. 🍓
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. 📏🔍
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. 🥵
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low until combined. Pour in heavy cream and vanilla extract, and mix until smooth. Add pink food coloring if desired. 🎨
- Once cupcakes are cool, frost them generously with the pink buttercream using a piping bag or spatula, and decorate with fresh strawberries, sprinkles, or any other toppings you love! 🍓✨
How to serve Strawberry Cupcakes
Serve your Strawberry Cupcakes at room temperature for the best texture and flavor. They are delightful on their own, but you can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy with a cup of coffee or tea for a lovely afternoon snack! ☕🧁
How to store Strawberry Cupcakes
Store any leftover Strawberry Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. You can also freeze the cupcakes (without frosting) for up to 3 months. Just thaw them before serving and frost them fresh! ❄️🌸
Tips for preparing Strawberry Cupcakes
- Make sure your butter is at room temperature for easier creaming and better texture.
- For the freshest flavor, use ripe strawberries! 🍓
- Avoid overmixing the batter once you add the flour to keep your cupcakes light and fluffy.
- Adjust the amount of pink food coloring to your preferred shade, or skip it for a natural look! 🌟
Variations
- Try adding a lemon zest or other citrus flavors to your cupcake batter for a refreshing twist. 🍋
- You can replace strawberries with other fruits like raspberries, blueberries, or even ripe bananas for different flavors. 🍇🍌
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure they are thawed and drained of excess moisture before adding them to the batter. ❄️🍓
2. How can I make dairy-free cupcakes?
Substitute the buttermilk with almond milk or coconut milk and use dairy-free butter for a delicious dairy-free option. 🌱
3. Can I prepare the batter in advance?
You can make the batter ahead of time, but it’s best to bake the cupcakes fresh for the best texture. If you need, you can keep the batter covered in the fridge for a few hours before baking. ⏳
Now it’s your turn to whip up a batch of these delightful Strawberry Cupcakes with Pink Buttercream! Happy baking! 🍰🎉