Strawberry Cupcakes with a Fresh Strawberry Buttercream

Even though it does not feel like it in Berlin, it is finally Spring! Therefore I decided, also in occasion of my anniversary with my boyfriend, to switch it up and make some delicious, sweet, light strawberry cupcakes!

Here are the ingredients:

For the Cupcakes

  • 192g All Purpose Flour (1 1/2 Cups)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 114g butter (room temperature) (1/2 Cup)
  • 225g granulated sugar (1 Cup)
  • 1 egg
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 60ml milk (1/4 Cup)
  • 160g chopped strawberries (1 Cup)

For the Buttercream

  • 114g butter (I used margarine since I didn’t have enough butter) (1/2 Cup)
  • more or less 250g powdered sugar
  • 1 teaspoon vanilla extract
  • 144g fresh strawberries

Preheat oven to 180 degrees (350°F). Butter a 12 cup cupcake tin or line with paper liners and set aside.

In a medium bowl, whisk flour, baking powder and salt, set aside. Chop the strawberries finely and set aside.

With a hand mixer, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.

With the mixer on low, add half the flour mixture and mix until just combined. Then add the milk. Add the remaining flour and mix until just combined. When it’s all mixed together, grab a spatula and delicatly fold in the chopped strawberries.

Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow them to cool down before frosting.

This is the moment you should prepare the buttercream. Take the strawberries and chop them roughly. Put them in a bowl and puree the chopped strawberries with a mini primer until smooth. Then, put them into a small pan and reduce the puree into a syrupy compote: bring the puree to a boil, while mixing it, and it will be ready when reduced to half the volume. Make sure the puree is completely cooled down before adding it to the rest of the buttercream so put it aside in the fridge while you continue with your preparations.

Meanwhile, beat the butter until smooth and creamy and slowly start adding the powder sugar, half a cup at the time. Once you added a cup, add the vanilla extract and the strawberry puree (make sure it’s cold) and beat it while adding the remaining powdered sugar (stop adding it when you reach your desired consistency) until smooth and fluffy.

Put the buttercream in a piping bag, grab your cooled cupcakes and decorate them however you like! You can also cut some more strawberries to put on top of the buttercream as decoration. If they are for a special occasion, go ahead and add a personal message with marzipan or fondant!