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Home > World Of Cookies > Strawberry Buttercream Cupcakes

Strawberry Buttercream Cupcakes

These cupcakes are moist, fluffy, and delicious. You should make them now!

Preethi Venkatram

Jun 17, 2023

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Strawberry Buttercream Cupcakes
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Ingredients
    Cupcake Ingredients
  • 2 ¼ cups all-purpose flour
  • 12 tablespoon baking powder
  • 12 teaspoon salt
  • 1 teaspoon cardamom powder
  • 12 cup butter (room temperature)
  • 34 cup sugar
  • 2 eggs
  • 12 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon rosewater
  • 2 tablespoons crushed powdered freeze-dried strawberries
  • 15 strawberries with the tops cut off (For strawberry puree. Recipe below)
    • Frosting Ingredients
  • 1 tub Cheryl's Cookies Buttercream Frosting
  • 2-3 tablespoons powdered freeze-dried strawberries
  • 1 tablespoon whole milk
  • Fresh berries (For topping)
Instructions
    Cupcake Directions
    1
  • Preheat the oven to 350° F. Line a muffin pan with 12 muffin liners. Set aside.
    • 2
  • In a mixing bowl, mix the flour, salt, baking powder, and cardamom together.
    • 3
  • Using a stand mixer or hand mixer and a separate large mixing bowl, beat the softened butter and sugar on high speed for 3 minutes. Scrape the bowl.
    • 4
  • Add the eggs one at a time. Mix on low until combined. Switch to high speed and beat for 2 minutes.
    • 5
  • Make strawberry puree: pulse strawberries in a blender or food processor until smooth, approximately 1-2 minutes.
    • 6
  • Add milk, vanilla, rose water, crushed powdered strawberries, and 3/4 cup strawberry puree and mix until combined.
    • 7
  • Add one-third of the dry ingredients at a time to the wet and mix gently until just combined.
    • 8
  • Add mixture to the muffin pan and bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely, about 10 minutes. Make your frosting.
    • Frosting Directions
    1
  • Pour the buttercream into a large mixing bowl.
    • 2
  • Sieve the powdered strawberries so you have a smooth powder. Add the powder to the buttercream and whisk until well combined.
    • 3
  • Add milk as needed to get it to the consistency you desire.
    • 4
  • Frost the cupcakes and decorate with fresh berries.
Notes

Store the cupcakes in an airtight container in the refrigerator for up to five days.

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AUTHOR

Preethi Venkatram Headshot
Preethi Venkatram

Preethi Venkatram is a food and product photographer, food stylist, and recipe developer who lives in North Carolina.

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