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Strawberry Cupcakes

Strawberry Frosting

Ingredient Substitutes and Notes

Cake Flour Alternative: If you don’t have cake flour, you can make your own by measuring 1 ½ cups of all-purpose flour, removing 3 tablespoons, and replacing them with 3 tablespoons of cornstarch. Sift well to combine.
Buttermilk Substitute: Mix ⅓ cup of milk with 1 teaspoon of lemon juice or vinegar. Let sit for 5–10 minutes before using.
Freeze-Dried Strawberries Alternative: If unavailable, use 2–3 tablespoons of strawberry jam or fresh strawberry puree in the frosting. However, this may slightly alter the texture.a

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Step 1: Make the Reduced Strawberry Puree

Blend the chopped strawberries in a food processor or blender until smooth.
Pour the strawberry puree into a medium saucepan over medium-low heat.
Simmer and stir occasionally until reduced to about ⅓ cup (85 grams). This takes approximately 30 minutes.
Transfer to a heat-proof bowl and let cool completely before using.

Beginner Tip: The puree should have a thick consistency similar to syrup. If it is too watery, continue cooking until it reduces further.

Step 2: Prepare the Cupcake Batter

Preheat the oven to 350°F (180°C). Line a muffin pan with 15 cupcake liners.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix buttermilk, the cooled strawberry puree, vanilla extract, and red food coloring (if using). Set aside.
In a stand mixer or using a hand mixer, beat the butter and sugar together until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each addition.
Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Beginner Tip: Overmixing can result in dense cupcakes. Stop mixing as soon as the ingredients are incorporated.

Step 3: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Beginner Tip: Cupcakes continue to cook slightly as they cool. Removing them too early from the pan may cause them to break.

Step 4: Make the Strawberry Frosting

Beat the butter until smooth using a stand or handheld mixer.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Blend freeze-dried strawberries into a fine powder using a blender or food processor.
Add the strawberry powder, heavy cream, and vanilla extract to the frosting mixture. Beat until smooth and creamy.
Pipe or spread the frosting onto completely cooled cupcakes.

Beginner Tip: If the frosting is too thick, add 1 teaspoon of milk at a time to thin it out. If too thin, add more powdered sugar.

How to Know When Cupcakes Are Done: Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.
Avoid Dense Cupcakes: Overmixing the batter develops gluten, making cupcakes dense. Always mix until just combined.
Prevent Soggy Bottoms: Ensure the strawberry puree is fully cooled before adding it to the batter. Warm puree can affect the consistency.
Efficient Prep: Measure all ingredients before starting to keep the process smooth.
Piping Tip for Beginners: If you don’t have a piping bag, use a plastic sandwich bag and cut a small hole in one corner.