Fresh Strawberry Cupcakes with Strawberry Frosting
In short: Soft butter cupcakes flavored with a cooked-down paste of fresh strawberries, topped with a pale pink strawberry buttercream. Makes 12. It takes about 1 h 2 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 22 min
- Resting
- 45 min
- Total
- 1 h 2 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 385 kcal
Real strawberry flavor takes more than a splash of fruit, because fresh berries release water that turns the batter heavy and pale. The fix is to cook the strawberries down into a thick paste first. That concentrates the taste and the color, and the paste goes into both the tender butter cake and the frosting. The result tastes of fruit rather than flavoring, and the soft pink swirl on top is entirely natural.
Instructions
- Purée the strawberries until smooth. Simmer the purée in a small saucepan over medium-low heat for 15 to 20 minutes, stirring often, until reduced to about 100 g (6 tbsp) and thick like jam. Scrape into a bowl and cool completely.
- Heat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder and salt together in a bowl.
- Beat the 115 g butter with the granulated sugar for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla and 4 tablespoons of the strawberry paste.
- Add the flour mixture in three additions, alternating with the milk and starting and ending with flour. Mix on low just until no dry streaks remain.
- Divide the batter among the liners, about 1/4 cup (60 ml) each. Bake for 20 to 22 minutes, until pale golden, the tops spring back and a toothpick in the center comes out clean.
- Cool in the pan for 5 minutes, then on a rack until completely cold, about 40 minutes.
- For the frosting, beat the 170 g butter for 3 minutes until pale. Add the icing sugar, the remaining 2 tablespoons of paste and the vanilla, and beat for 3 to 4 minutes until light and pink. Pipe or spread onto the cupcakes.
Tips
- Do not skip the reduction. Raw purée makes a wet batter that bakes up dense and dull instead of tender and pink.
- Cool the paste fully before beating it into the butter. Warm paste can split the batter and turn the frosting soft and slick.
Questions and answers
Can I use frozen strawberries?
Yes. Thaw them, drain off the liquid, then purée and reduce as written. You may need a few extra minutes on the stove to reach 100 g.
Why are my cupcakes only faintly pink?
Natural strawberry color is soft and fades a little in the oven. For a stronger pink, stir a drop of red food coloring into the frosting; the cake crumb will stay pale.
Can I make the strawberry paste ahead?
Yes. Keep it covered in the refrigerator for 4 days or freeze it for 2 months. Bring it back to room temperature before using it.
How long does it take to make Fresh Strawberry Cupcakes with Strawberry Frosting?
About 1 h 2 min in total: 40 min of preparation and 22 min of cooking.
How many calories are in Fresh Strawberry Cupcakes with Strawberry Frosting?
About 385 kcal per serving, with 3 g of protein, 47 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 47 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 34 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
