My strawberries happened to be with vibrant red color, and it made the buttercream look pretty enough that I didn’t have to put coloring. However, it doesn’t kill to put a drop or two pink food coloring paste to dress it up.
Make: 12 regular sized cupcakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup soft butter
- 1/2 cup thawed frozen (or fresh) strawberries, pureed and simmered until reduced by half
- 1 3/4 cups powdered sugar
- 1/4 tsp vanilla
strawberries for decorating
To prepare cupcake, preheat over to 375F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To make the buttercream:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the strawberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.
Frost the cupcakes with the buttercream and garnish with strawberry.