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Fluffy Strawberry Shortcake Cupcakes with Pink Buttercream

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Light, sweet, and nostalgic cupcakes featuring fluffy cake with fresh strawberries and creamy pink buttercream frosting, perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (6 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • ¾ cup (about 120 g) fresh strawberries, finely chopped
  • 2 egg whites, whipped to soft peaks
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) pureed strawberries, strained
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract (for buttercream)
  • Pinch of salt
  • Optional: A few drops of natural pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, cream ½ cup softened unsalted butter with ¾ cup granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add 1 teaspoon vanilla extract; mix until combined but do not overmix.
  5. Alternately add sifted dry ingredients and ½ cup whole milk to the butter mixture, starting and ending with flour; mix gently until just combined.
  6. Fold in finely chopped fresh strawberries gently.
  7. In a clean bowl, whip 2 egg whites until soft peaks form (2-3 minutes on medium-high speed).
  8. Gently fold whipped egg whites into batter in three additions using a rubber spatula, being careful not to deflate the mixture.
  9. Spoon batter into cupcake liners about 2/3 full (approximately ¼ cup or 60 ml per cupcake).
  10. Bake for 18-22 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  11. Remove cupcakes from tin after 5 minutes and transfer to a wire rack to cool completely before frosting.
  12. To make pink buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 3 cups sifted powdered sugar on low speed.
  13. Add 3 tablespoons pureed strawberries (strained), 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed until light and fluffy (3-5 minutes). Adjust cream for desired consistency.
  14. Add a few drops of natural pink food coloring if desired for a brighter hue.
  15. Frost cooled cupcakes using a piping bag or spatula. Optionally, garnish with a fresh strawberry slice or freeze-dried strawberry powder.

Notes

Fold whipped egg whites gently to preserve airiness. Keep butter at room temperature for smooth frosting. Chill batter if too runny before baking. Rotate pan halfway through baking for even cooking. Strain strawberry puree to remove seeds for smooth buttercream. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: strawberry shortcake cupcakes, pink buttercream, fluffy cupcakes, easy dessert, strawberry cupcakes, homemade cupcakes, celebration dessert

Find it online: https://blixfood.com/fluffy-strawberry-shortcake-cupcakes-with-pink-buttercream-easy-recipe/