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Strawberry Buttercream Cupcakes

Strawberry Buttercream Cupcakes: Irresistibly Delicious & Easy to Make

Indulge in the sweet and tangy delight of Strawberry Buttercream Cupcakes. Perfect for any occasion, this easy recipe promises moist cupcakes and luscious strawberry frosting. Try it today!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Resting/Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Calories: 249kcal
Cost: $10

Equipment

  • Muffin tin
  • Piping bag with star nozzle
  • Electric mixer
  • Fine sieve
  • Baking paper liners

Ingredients

  • 200 g strawberries (for muffins)
  • 80 g neutral cooking oil (e.g., sunflower oil)
  • 120 g sugar
  • 2 medium eggs
  • 180 g buttermilk
  • 250 g wheat flour (Type 405)
  • 1 pack vanilla pudding powder
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 200 g strawberries (for buttercream)
  • 250 g soft butter
  • 250 g powdered sugar
  • 6-12 strawberries for decoration

Instructions

  • Preheat your oven to 180°C (160°C fan) and line a muffin tin with paper liners.
  • Wash, hull, and dice the strawberries.
  • In a large bowl, whisk the oil and sugar until combined, then add the eggs one at a time and stir in the buttermilk.
  • In another bowl, mix flour, pudding powder, salt, and baking powder; gradually fold into the wet mix until smooth and fold in 2/3 of the diced strawberries.
  • Spoon the batter into the prepared muffin tins, filling about 2/3 full, and sprinkle the remaining strawberry cubes on top. Press lightly.
  • Bake for 22-25 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack.
  • For the frosting, puree the strawberries and strain to remove seeds; beat the softened butter until light and creamy.
  • Gradually add powdered sugar, mixing until smooth, then incorporate the strawberry puree to reach desired consistency.
  • Pipe the buttercream onto cooled cupcakes and top each with a halved or whole strawberry.

Notes

Use room-temperature ingredients for better mixing. Don’t skip the toothpick test to ensure they’re fully baked. For the best flavor, choose ripe, deep-red strawberries. Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate if frosted. Optional: Reduce the strawberry puree on low heat for a more intense flavor in the buttercream. Consider gluten-free or vegan alternatives for varied dietary needs.

Nutrition

Calories: 249kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 118mg | Potassium: 122mg | Fiber: 1g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.4mg
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