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Strawberry Cupcakes

Strawberry Cupcakes

Light, fluffy, and packed with incredible real fruit flavor! These bakery-quality cupcakes use a fresh strawberry reduction in both the moist vanilla batter and the gorgeous, naturally pink buttercream frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 12
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Strawberry Reduction:
  • 1 pound fresh strawberries hulled and roughly chopped
  • For the Cupcake Batter:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large egg whites at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk at room temperature
  • 1/3 cup cooled strawberry reduction from above
  • For the Strawberry Buttercream:
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 3 1/2 cups powdered sugar
  • 3 to 4 tablespoons cooled strawberry reduction from above
  • 1/2 teaspoon pure vanilla extract
  • 1 small pinch of salt

Equipment

  • Standard 12-cup muffin tin with paper cupcake liners
  • Food processor or blender
  • Small heavy-bottomed saucepan
  • Stand mixer or electric hand mixer

Method
 

  1. Make the Strawberry Reduction: Place the chopped strawberries into a food processor or blender and puree until completely smooth. Pour the puree into a small saucepan over medium heat. Bring to a gentle simmer, stirring frequently, and let it cook for 15 to 20 minutes until the mixture has thickened and reduced by at least half (you should have about 3/4 cup of reduction total). Transfer to a bowl and let it cool completely to room temperature.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until pale and fluffy. Add the room-temperature egg whites and vanilla extract, beating until completely combined.
  5. Combine the Batter: Turn the mixer down to low speed. Add half of the dry flour mixture, followed by the whole milk. Add the remaining dry ingredients, mixing just until the flour disappears. Finally, gently fold in 1/3 cup of the completely cooled strawberry reduction until the batter is evenly pink.
  6. Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Make the Frosting: In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until it is very pale and creamy. Gradually add the powdered sugar, about one cup at a time, mixing on low speed until combined. Add the vanilla extract, a tiny pinch of salt, and 3 tablespoons of the cooled strawberry reduction. Beat on high speed for 2 minutes until the frosting is light, fluffy, and smooth. If you want a stronger flavor, add one more tablespoon of the reduction.
  8. Frost and Garnish: Pipe or spread the strawberry buttercream onto the completely cooled cupcakes. Garnish each one with a slice of fresh strawberry right before serving.

Notes

The Reduction is Mandatory: Do not skip cooking down the strawberry puree. Raw strawberry puree contains too much water, which will make your cupcake batter dense and gummy, and will cause your buttercream frosting to curdle and separate.
Room Temperature Ingredients: Make sure your butter, egg whites, and milk are all at room temperature before you begin mixing the batter. This ensures the ingredients emulsify properly, creating a light, fluffy crumb.
Storage: Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 30 minutes before eating to allow the butter in the frosting to soften up again.