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Fresh Strawberry Cupcakes - No jello or food coloring in these cupcakes. Perfect strawberry flavor! by Don't Sweat The Recipe
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5 from 10 votes

Fresh Strawberry Cupcakes

No jello or food coloring in these cupcakes. Perfect flavor, moist crumb, topped with strawberry buttercream!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: cake, Dessert
Cuisine: American
Keyword: buttercream, cake, cupcakes, fresh, strawberry, summer
Servings: 12
Calories: 574kcal
Author: DSTR

Ingredients

  • 1 ½ Cups granulated sugar
  • ½ Cup butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 Cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1/2 Cup milk
  • 1/2 Cup strawberry puree
  • 1/4 Cup chopped strawberries
  • 3-4 drops of red food coloring Optional

Buttercream Icing

  • 1/2 cup + 2 Tbsp strawberry puree
  • 1/2 cup unsalted butter almost room temperature
  • 1/4 cup salted butter almost room temperature
  • 2 1/2 - 2 3/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350F degrees. Line cupcake pan with liners or spray with nonstick cooking spray.
  • Combine strawberry puree butter and sugar.
  • Slowly add in eggs and vanilla (Add food coloring if desired)
  • Whisk dry Ingredients together and add into sugar mixture.
  • Slowly add milk and stir gently.
  • Slowly stir in smashed strawberries.
  • Pour batter into a cupcake pan 9x13 cake pan and bake. A cake for 40 minutes at 350 degrees, or cupcakes for 20 minutes on 350 degrees.
  • Allow cupcakes to cool completely before frosting.

For the Strawberry Buttercream Frosting

  • Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan.
  • Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 - 14 minutes (measure and if it isn't quite 3 Tbsp then return and continue to simmer if it's not reduced to correct amount it will make frosting runny).
  • Pour reduced puree into a small bowl, then refrigerate until cool
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process).
  • Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring.
  • Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding an additional 1/4 cup powdered sugar if needed to reach desired consistency.

Nutrition

Calories: 574kcal | Carbohydrates: 96g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 241mg | Potassium: 163mg | Fiber: 1g | Sugar: 78g | Vitamin A: 645IU | Vitamin C: 13.1mg | Calcium: 63mg | Iron: 1.3mg