Strawberry Cupcakes with Strawberry Buttercream

Strawberry Cupcakes with Strawberry Buttercream

19 reviews, 4.4 star(s). 79% would make again

Ready in 1 hour

These cupcakes are from Martha Stewart.

"Yummy yummy, was very awkward making but that was because I only now see the option to change the metric amounts! Changing to cups to figure out took a while to adapt to but despite my awkwardness they turned out perfect! Doubled quantity and got 4 and a half dozen! Will be sure to make again, next time using familiar metrics! ;)"

Ingredients

Cupcakes
2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter; at room temperature
2 1/4 cups sugar
3 Eggs
1 egg white
1 cup milk
1 1/2 teaspoon vanilla extract
2 cups strawberries; finely chopped
Strawberry Buttercream
4 egg whites
1 3/4 cups sugar
3 sticks unsalted butter; at room temperature
1 1/2 cups strawberries; pureed
strawberries; for garnish

Original recipe makes 24 Servings

Servings  

Preparation

Cupcakes:

Preheat oven to 180°C (350°F). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Strawberry buttercream:

Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Notes

You can add a bit of pink food coloring to the buttercream mixture to give it some more color.

Verified by SunnyJF
Alert editor   

Angel food cupcake with raspberry meringue frosting.
angrose

Angel food cupcake with raspberry meringue frosting.
angrose


denniseharrington


CayleeGrey

Calories Per Serving: 300 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Strawberry Cupcakes with Strawberry Buttercream

Rating (optional):

sign in to add your comment


Get seasonal ideas by email


Reviews

Add my review

It does taste more like a muffin but are very good. The frosting recipe was tricky to figure out and did not turn out and I was a bit disappointed.
rmsbaker29 2y ago

I think it tastes too much like a muffin. It was ok but not better than other strawberry cupcakes i have had. The frosting was good but i rather have store bought. I will only make this again if asked to.
mpercoco 2y ago

jarelle 2y ago

Good
erika95 3y ago

The frosting was fine until I added the strawberry puree. It then became a soggy mess that wasn't fixable. Super disappointing. It still tasted good though.
Lachupacabra85 3y ago

VERY yummy! A hit with everyone!
Lilevil 3y ago


Yummy yummy, was very awkward making but that was because I only now see the option to change the metric amounts! Changing to cups to figure out took a while to adapt to but despite my awkwardness they turned out perfect! Doubled quantity and got 4 and a half dozen! Will be sure to make again, next time using familiar metrics! ;)
Mimikins89 3y ago

Made just the icing from this recipe and substituted raspberries for the strawberries. It worked out well. Please note that the icing is more of a meringue than buttercream and is a tad tricky :)
angrose 3y ago

These are AMAZING!!! Martha is a wonderful woman.
Cstone09 4y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free