Strawberry Cupcakes With Strawberry Meringue Buttercream

Strawberry Cupcakes With Strawberry Meringue Buttercream

Light and fluffy strawberry cupcakes topped with a luscious strawberry-flavored meringue buttercream. Bursting with fresh strawberry flavor, these cupcakes are perfect for birthdays, showers, or any celebration that calls for a sweet, fruity treat.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup whole milk

• 1/2 cup pureed fresh strawberries

For the Strawberry Meringue Buttercream:

• 4 large egg whites

• 1 cup granulated sugar

• 1 1/2 cups unsalted butter, softened and cut into pieces

• 1/4 tsp salt

• 1 tsp vanilla extract

• 2–3 tbsp pureed fresh strawberries (strained to remove seeds)

Instructions

1. Prepare Cupcakes:
   Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:
   In a large mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.

4. Add Eggs and Vanilla:
   Beat in eggs one at a time, then add vanilla extract.

5. Combine Wet and Dry Ingredients:
   Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in strawberry puree gently.

6. Bake:
   Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.

7. Prepare Strawberry Meringue Buttercream:
   In a heatproof bowl over a simmering pot of water, whisk egg whites and sugar until sugar dissolves and mixture reaches 160°F (71°C). Remove from heat.
   Using a stand mixer, whip egg white mixture until stiff, glossy peaks form and cooled to room temperature.
   Gradually add softened butter, beating until smooth. Mix in salt, vanilla, and strawberry puree. Adjust consistency with more puree if needed.

8. Frost Cupcakes:
   Pipe or spread the strawberry meringue buttercream over cooled cupcakes. Decorate with fresh strawberry slices if desired.

Equipment

• Mixing bowls (medium & large)

• Whisk

• Stand mixer or hand mixer

• Measuring cups and spoons

• Muffin pan

• Cupcake liners

• Toothpick

• Heatproof bowl and saucepan for double boiler

• Spatula or piping bag

Timing

• Prep Time: 25 minutes

• Bake Time: 18–22 minutes

• Buttercream Prep: 20 minutes

• Total Time: 1 hour 15 minutes

Serving Size
Makes 12 cupcakes

Strawberry Cupcakes With Strawberry Meringue Buttercream

Light and fluffy strawberry cupcakes topped with a luscious strawberry-flavored meringue buttercream. Bursting with fresh strawberry flavor, these cupcakes are perfect for birthdays, showers, or any celebration that calls for a sweet, fruity treat.

Print Recipe

Prep Time:25 minutes mins

Cook Time:22 minutes mins

Total Time:1 hour hr 15 minutes mins

Equipment

• Mixing bowls (medium & large)
• Whisk
• Stand mixer or hand mixer
• Measuring cups and spoons
• Muffin pan
• Cupcake liners
• Toothpick
• Heatproof bowl and saucepan for double boiler
• Spatula or piping bag

Ingredients

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup pureed fresh strawberries
• For the Strawberry Meringue Buttercream:
• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter softened and cut into pieces
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 –3 tbsp pureed fresh strawberries strained to remove seeds

Instructions

• Prepare Cupcakes:
• Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
• Mix Dry Ingredients:
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• Cream Butter and Sugar:
• In a large mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
• Add Eggs and Vanilla:
• Beat in eggs one at a time, then add vanilla extract.
• Combine Wet and Dry Ingredients:
• Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in strawberry puree gently.
• Bake:
• Divide batter evenly among cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
• Prepare Strawberry Meringue Buttercream:
• In a heatproof bowl over a simmering pot of water, whisk egg whites and sugar until sugar dissolves and mixture reaches 160°F (71°C). Remove from heat.
• Using a stand mixer, whip egg white mixture until stiff, glossy peaks form and cooled to room temperature.
• Gradually add softened butter, beating until smooth. Mix in salt, vanilla, and strawberry puree. Adjust consistency with more puree if needed.
• Frost Cupcakes:
• Pipe or spread the strawberry meringue buttercream over cooled cupcakes. Decorate with fresh strawberry slices if desired.

Servings: 12 cupcakes

Frequently Asked Questions (FAQs)

Can I use frozen strawberries instead of fresh?
Yes. Thaw and puree them, then strain to remove excess liquid before adding to the batter or buttercream.

Can I make the cupcakes chocolate or vanilla instead?
Yes. Swap the strawberry puree with 1/2 cup milk for a classic vanilla cupcake or add 1/4 cup cocoa powder for a chocolate version.

Can I make the buttercream ahead of time?
Yes. Strawberry meringue buttercream can be made a day ahead, stored in an airtight container at room temperature, and re-whipped before using.

Can I use store-bought strawberry puree or jam?
Yes, but reduce added sugar if using sweetened jam. Strain to remove seeds for a smooth buttercream.

Can I freeze the cupcakes?
Yes. Freeze un-frosted cupcakes for up to 2 months. Thaw completely before frosting. Frosted cupcakes can be frozen for 1 month in an airtight container.

Can I make these cupcakes vegan or egg-free?
Yes, but you’ll need an egg substitute and a vegan meringue (like aquafaba) for the buttercream. Flavor and texture may vary slightly.

Can I color the buttercream pink?
Yes. Add a few drops of natural or gel food coloring to enhance the pink hue of your strawberry buttercream.

Can I pipe the buttercream into swirls?
Yes. The meringue buttercream holds its shape well for piping, making it perfect for decorative swirls or rosettes.

Can I use other fruits instead of strawberries?
Yes. Raspberries, blueberries, or peaches can be substituted for a different fruit flavor. Adjust sweetness as needed.

How long do these cupcakes stay fresh?
They are best enjoyed within 2–3 days at room temperature for optimal flavor and texture.

How To Store Strawberry Cupcakes

Room Temperature:
Store in an airtight container for up to 2–3 days. Keep away from direct sunlight or heat to prevent the buttercream from melting.

Refrigerator:
Store in an airtight container for up to 4–5 days. Bring to room temperature for 15–20 minutes before serving for the best flavor and texture.

Freezer:

• Unfrosted cupcakes: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before frosting.

• Frosted cupcakes: Freeze in a single layer in an airtight container for up to 1 month. Thaw in the refrigerator, then bring to room temperature before serving.