Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 12 cupcakes
Spring Cupcakes: Strawberry Buttercream Cupcakes are a delightful treat that embodies the essence of spring. As the weather warms and strawberries come into season, these cupcakes offer a sweet and vibrant way to celebrate. Soft, fluffy vanilla cupcakes topped with a rich, strawberry-infused buttercream are sure to impress anyone who takes a bite. Whether you’re hosting a garden party, attending a picnic, or simply wishing to indulge in something sweet, these cupcakes will be the highlight.
What Is Spring Cupcakes: Strawberry Buttercream Cupcakes in 7 Steps?
Spring Cupcakes: Strawberry Buttercream Cupcakes are light vanilla cakes adorned with a luscious strawberry buttercream. Made from fresh strawberries, the buttercream adds a fruity twist that complements the cupcake’s tender crumb. The recipe is simple, designed for both beginners and seasoned bakers alike. Just follow the seven easy steps to create a dessert that’s as beautiful as it is delicious.
Why You’ll Love This
You’ll love these cupcakes not only for their taste but also for their versatility. They are perfect for any occasion—from birthday parties to spring celebrations. The combination of light, fluffy vanilla cake with a creamy, fruity frosting creates a delightful contrast that excites the palate. Plus, they’re easy to make, making them a great choice for busy parents or kitchen beginners. As you bake and decorate, you’ll find yourself enjoying the scents of vanilla and fresh strawberries wafting through your home.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This forms the base of your cupcake and provides structure.
- 1 cup granulated sugar: Sweetens the cupcakes and contributes to their moistness.
- ½ cup unsalted butter, softened: Adds richness and flavor.
- 2 large eggs: Provides moisture and helps to bind the ingredients.
- ½ cup whole milk: Contributes to a tender texture.
- 2 teaspoons baking powder: Acts as a leavening agent, helping the cupcakes rise.
- 1 teaspoon vanilla extract: Adds a wonderful depth of flavor.
- 1 cup fresh strawberries, pureed: Essential for creating the strawberry flavor in the buttercream.
- 3 cups powdered sugar: The key ingredient for the frosting, providing sweetness and structure.
How to Make
- Preheat the oven and prepare your tools: Preheat your oven to 350°F (175°C). Gather your mixing bowls, measuring cups, and a muffin tin lined with cupcake liners. Preparing your tools in advance ensures a smooth baking process.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. This helps to evenly distribute the leavening agent and avoids clumping, which is crucial for a fluffy texture.
- Create the batter: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This can take around 3 to 5 minutes and is a vital step to incorporate air into the mix for a light cupcake. Add the eggs one at a time, mixing well after each addition.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture along with the milk and vanilla extract. Mix just until combined. Over-mixing can lead to dense cupcakes, so be gentle!
- Fill the cupcake liners: Use a scoop or spoon to fill each cupcake liner about two-thirds full. This allows room for the cupcakes to rise without overflowing. Bake in the preheated oven for about 18-20 minutes.
- Check for doneness: Insert a toothpick into the center of a cupcake. If it comes out clean, they’re done! Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the strawberry buttercream: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and pureed strawberries until the mixture is smooth and fluffy. Adjust the powdered sugar for your desired sweetness and consistency.
Variations & Substitutions
Gluten-Free Option: You can easily adapt this recipe for a gluten-free version by substituting the all-purpose flour with a high-quality gluten-free flour blend. Be sure to check for xanthan gum in your blend, which helps replicates the elasticity of gluten. The texture will still be soft and delicious, ensuring nobody feels they’re missing out.
Vegan Adaptation: For a vegan-friendly cupcake, replace the butter with a plant-based alternative and use flax eggs instead of regular eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg). Ensure your milk is plant-based as well, and make the frosting with non-dairy butter and coconut milk for added creaminess.
Chocolate Strawberry Cupcakes: If you want to enhance the flavor, consider adding cocoa powder to the batter to make chocolate cupcakes. Replace ¼ cup of flour with ¼ cup of unsweetened cocoa powder, then follow the remaining steps as directed. The combination of chocolate and strawberry is divine and a guaranteed crowd-pleaser!
Common Mistakes to Avoid
Overmixing the Batter: One common mistake is overmixing the batter, which can result in tough, dense cupcakes. Mix just until the dry ingredients are incorporated, as too much mixing leads to gluten development.
Ignoring Ingredient Temperature: Make sure your butter and eggs are at room temperature before mixing. Cold ingredients can result in a lumpy batter that won’t rise properly. Allowing them to sit out for about 30 minutes will ensure a smooth and easy blend.
Not Cooling Completely Before Frosting: If you frost the cupcakes while they’re still warm, the buttercream may melt. Ensure they cool completely for the best results, achieving that beautiful whipped texture and presentation.
Storage, Freezing & Reheating Tips
To store your cupcakes, place them in an airtight container at room temperature for up to three days. If you need them to last longer, consider refrigerating them; however, note that refrigeration can impact their texture.
For longer storage, freezing is a great option. Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to three months. To thaw, simply transfer them to the fridge for a few hours or leave them at room temperature for about 30 minutes.
Reheating is unnecessary unless you enjoy a warm cupcake; if so, a quick 10 to 15 seconds in the microwave will suffice. Just remember not to overdo it; you want them warm, not hot.
Frequently Asked Questions
Can I use frozen strawberries for the buttercream? Yes, frozen strawberries can be used, but ensure you thaw and drain excess liquid before pureeing them. This will prevent your frosting from becoming too runny.
How can I make my cupcakes more flavorful? You can add citrus zest, like lemon or orange, to the batter for a refreshing twist. Spices such as cinnamon or nutmeg can also enhance the flavor profile, giving the cupcakes a unique depth.
What’s the best way to frost cupcakes? I recommend using a piping bag with a star tip for a beautiful, bakery-style finish. Begin in the center and spiral outwards, adding height to the frosting for an appealing look.
Do I need to use liners? While cupcake liners are preferred for easy serving and cleanup, you can also grease the pans and bake directly. Just be sure to let them cool enough before attempting to remove them.
What can I do with leftover frosting? Any leftover strawberry buttercream can be stored in an airtight container in the refrigerator for up to a week. You can use it on other desserts, such as cakes or cookies!
Conclusion: Whether you’re baking for a special occasion or just because, these Spring Cupcakes with Strawberry Buttercream are easy, delicious, and visually stunning. Embrace the flavors of spring and share this delightful treat with friends and family. With just seven simple steps, you’ll be serving up joy in no time! Enjoy every bite, as each cupcake brings the essence of spring into your home.
