Strawberry Cupcakes With Strawberry Buttercream Recipes

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NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM

Provided by Nancy Fuller

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14



Neapolitan Cupcakes with Strawberry Buttercream image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine.
  • In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter).
  • Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter).
  • Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.
  • Bake until a cake tester comes out clean, 15 to 18 minutes. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.
  • For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely.
  • In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
Nice pinch salt
1/2 cup milk
1/2 cup cocoa powder
Nonstick cooking spray
1 pint strawberries, hulled
4 cups confectioners' sugar, sifted
1 cup unsalted butter, softened
1 tablespoon vanilla extract

MARTHA'S STRAWBERRY CUPCAKES

Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 30

Number Of Ingredients 11



Martha's Strawberry Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  • Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
  • Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
  • Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Strawberry Meringue Buttercream

CREAM-FILLED VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM

Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".

Provided by BecR2400

Categories     Dessert

Time 47m

Yield 24 cupcakes

Number Of Ingredients 12



Cream-Filled Vanilla Cupcakes With Strawberry Buttercream image

Steps:

  • Preheat oven to 350 degrees F.
  • Line two standard 12-cup muffin tins with pink paper liners; set aside.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
  • Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
  • Fill each muffin cup about 3/4 full with batter; do not over-fill.
  • Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
  • Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
  • If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
  • Make Strawberry Buttercream:.
  • Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.

Nutrition Facts : Calories 356.3, Fat 20.6, SaturatedFat 12.7, Cholesterol 83.6, Sodium 183.3, Carbohydrate 40.6, Fiber 0.5, Sugar 27.6, Protein 3.3

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
optional about 1 cup prepared light pastry cream or vanilla pudding
1 cup butter, room temperature
1 cup strawberry, pureed (I measured out the strawberries first and then pureed them)
3 -4 cups powdered sugar

REAL STRAWBERRY CUPCAKES

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16



Real Strawberry Cupcakes image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  • Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  • In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  • Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  • To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM

Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 34

Number Of Ingredients 12



Strawberry Cupcakes with Strawberry Buttercream image

Steps:

  • Preheat oven to 350 degrees. 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 and white, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. 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. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

2 3/4 cups all-purpose flour
1/2 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Strawberry Buttercream Frosting

REALLY REAL STRAWBERRY CUPCAKES

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Provided by Candice

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 47m

Yield 20

Number Of Ingredients 11



REALLY Real Strawberry Cupcakes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
  • Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
  • Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
  • Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
  • Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

STRAWBERRY CUPCAKES

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12



Strawberry cupcakes image

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
  • Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
  • Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries, halved, or 12 small whole strawberries

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EASY STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM FROSTING
Steps 4-5: In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla and strawberry extracts and salt. Steps 6-7: Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the …
From brooklynactivemama.com


FRESH STRAWBERRY BUTTERCREAM CUPCAKES - FIFTEEN SPATULAS
Beat the egg yolk sugar mixture until the bowl feels neither hot nor cold (about 5 minutes). The egg yolk sugar mixture will be very runny at this point. Turn the mixer down to medium and add two tbsp of the strawberry puree. Add the butter, a couple cubes at a time to the bowl, over the course of 10 minutes.
From fifteenspatulas.com


PROSECCO CUPCAKES WITH STRAWBERRY BUTTERCREAM FROSTING - FOOD …
On low, add the dry mixture to the stand mixer, mixing until just combined. Add in the sour cream, prosecco, and lemon juice, and mix only until the batter becomes smooth. Add the batter to the cupcake pans (filling each about 2/3 full), then bake in the oven for around 18 minutes, or until a toothpick comes out clean.
From foodduchess.com


VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM - KYLEE COOKS
For the Vanilla Cupcakes. Preheat the oven to 350F. Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color. Add the vanilla, milk and the eggs (one at a time) beating well. Sift together the flour and baking powder.
From kyleecooks.com


FRESH STRAWBERRY CUPCAKES - LIFE LOVE AND SUGAR
Instructions. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. In a large bowl, whisk the melted butter, …
From lifeloveandsugar.com


STRAWBERRY FILLED CUPCAKES WITH STRAWBERRY BUTTERCREAM
Set aside. In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tablespoon of milk, and vanilla. Mix on medium-high for about 2-3 minutes, until smooth and creamy. If needed, add ½-1 tablespoon of milk to get the right consistency. Step 4: assemble the cupcakes.
From bakeandbacon.com


STRAWBERRY CUPCAKES - MOIST, FLUFFY & MADE FROM REAL BERRIES
Preheat the oven to 350F degrees and line muffin pans with muffin papers. You'll end up with about 18 cupcakes total. In a medium bowl whisk together the cake flour, baking soda, baking powder and salt. In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time.
From justsotasty.com


FRESH STRAWBERRY CUPCAKES WITH BUTTERCREAM - LET'S EAT CUISINE
Strawberry Pure: adds flavor and a bit of color. Beat the strawberry cupcake batter together with a mixer. The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of “pink” gel food ...
From letseatcuisine.com


STRAWBERRY CUPCAKES WITH FRESH STRAWBERRY FROSTING
Fresh Strawberry Frosting. Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to ¾ cup (approx 15 minutes). Cool completely. Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar.
From spendwithpennies.com


FRESH STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM
Line the wells of a muffin/cupcake pan with paper cupcake liners, or spray with baking spray. Preheat oven to 350 degrees F. Dice the strawberries and place in a small bowl. Sprinkle with 2 tablespoons (15g) of the all-purpose flour and toss with a fork until the pieces of fruit are coated with flour. Set aside.
From foodlove.com


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