Strawberry Cupcakes with Pink Buttercream 📝 Ingredients
For the cupcakes:
1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) milk
½ cup fresh strawberries, finely chopped
For the frosting:
1 cup (230 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2–3 tbsp heavy cream (or milk)
1 tsp vanilla extract
A few drops of pink food coloring (optional)
For topping:
Fresh strawberries
Red currants or raspberries (optional)
Sprinkles or pink sugar crystals
Dusting of powdered sugar
👩🍳 Instructions
Prepare the cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Mix in half of the dry ingredients, then the milk, then the remaining dry ingredients. Gently fold in chopped strawberries.
Divide batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the buttercream frosting
Beat butter until creamy. Gradually add powdered sugar, one cup at a time.
Add vanilla and cream, beating until fluffy. Adjust consistency with more cream if needed.
Stir in a drop or two of food coloring for the pink shade.
Decorate
Pipe frosting in swirls over cooled cupcakes.
Garnish with a fresh strawberry on top, a few red currants or raspberries, sprinkles, and a dusting of powdered sugar.
✨ Perfect for birthdays, tea parties, or whenever you crave something sweet and beautiful!
