strawberry buttercream cupcakes
the perfect sweet treat for your sweethearts
There’s something about February that makes me want to slow down and live more intentionally. With the cozy scent of warmed sugar and butter, baking has long been my favorite way to slow down and show my love for those that make my days feel warmer just by being in them. This month, I made these stunning strawberry & cream cupcakes to spread a little sweetness during the month of love.
Ingredients
For allergen friendly alternatives see the links at the bottom of the recipe.
Strawberry Compote
1 lb (16-20) strawberries, halved and cleaned
Half a lemon or a pinch of salt
2 tsp brown sugar
Cupcakes
3/4 cup mashed strawberries
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature (8tbsp total if no oil)
1 cup granulated sugar
2 tbsp vegetable or canola oil (sub with butter)
1/4 cup sour cream (or 3tbsp softened cream cheese + 1tbsp cold milk)
1 - 1 1/2 tsp vanilla extract
2 large brown eggs
Strawberry Buttercream
1/2 cup ground freeze-dried strawberries (or 2-3 tsp strawberry compote)
1 cup unsalted butter, room temp
8tbsp (1/2 block) softened cream cheese
3 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp cold milk
Pinch of salt
Instructions
Recommended Order:
Strawberry Compote (while butter and cream cheese reach room temp)
Batter (while compote cools)
Buttercream (while cupcakes cool)
Strawberry Compote
To make a quick compote without the stove, I like to pop them into the oven while I make the batter.
Before you start, place a large mixing bowl in the fridge to make your buttercream later.
Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
Rinse, cut the tops off, and halve the strawberries. Transfer to the baking sheet.
Top with a good squeeze of half a lemon (not the whole half, just enough to lightly coat the strawberries) and toss to coat.
Spread the strawberries even and sprinkle with sugar.
Bake for 8 minutes, toss, then 10 minutes.
Let the strawberries cool for about 30 minutes then mash enough to fill 3/4 cup – this is going in the cupcake batter.
Reserve the rest for the buttercream (I also love using it as a base in my matcha lattes).
Cupcakes
Leave the oven at 350F and insert 12 liners into a cupcake tin.
Whisk together the flour, baking powder, and salt. Set aside.
In a bowl of a hand or stand mixer fitted with the paddle attachment, mix together the butter and sugar on high until light and fluffy.
Mix in the oil (or butter), sour cream, and the mashed strawberries.
Scrape down the bowl, then mix in the vanilla and eggs.
Gently mix in the dry ingredients and evenly disperse the batter between the 12 liners.
Bake for 18-20 minutes or until a toothpick in the middle comes out clean with a few moist crumbs.
Let the cupcakes cool before frosting.
Strawberry Buttercream
Pulverize the freeze-dried strawberries in a food processor until you reach a fine powder. You’ll need 1/2 cup of this strawberry powder for the frosting.
If you don’t have free dried strawberries add in 1 tsp of the leftover compote at a time. (adding in no more than 2-3 tsp total as it will destabilize the buttercream).
With a hand mixer or stand mixer, mix together the butter and cream cheese with 1 cup of powdered sugar and strawberry powder (or 1tsp compote). Mix in the remaining powdered sugar 1 cup at a time.
In between mixes, add in 1 tablespoon of milk at a time (if needed to loosen the buttercream).
Finish with the vanilla and pinch of salt.
Store in fridge for at least 30 minutes before decorating (for best results store overnight).
Tips
I prefer cream cheese over sour cream for a more complex flavor and more stable crumb cake.
Don’t want to do the math? You’ll need roughly two sticks of butter and one block of cream cheese.
Let butter and eggs reach room temp. Do NOT microwave. (I take them out at least 30mins prior to baking). To help speed up the process, set them in a bowl on top of the oven while you make your compote & batter.
It may seem like an extra step to add additional butter (if in place of oil) into the batter later, but trust the process. Adding too much too fast, will completely change the texture of your cupcakes.
For the best buttercream texture, ensure mixing bowl and whisk are chilled prior to making.
If topping with maraschino cherries, be sure to fully dry and lightly coat in powdered sugar to prevent melting the buttercream.
If eating right away, feel free to serve and enjoy. Otherwise, cover and store in the fridge overnight.
If saving for later, set out on the counter for 30 minutes prior to serving so the crumb cake texture returns and the flavors brighten while reaching room temp.
Store in an airtight container in the fridge.
My kitchen is celiac friendly, gluten free, dairy free, and peanut free. Try out my favorite allergen friendly alternatives!
Gluten Free: Try out king arthur gluten free flour
Dairy Free: Try out dairy free sour cream , dairy free cream cheese, and dairy free milk.