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
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