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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
Cook Time:22 minutes
Total Time:1 hour 15 minutes

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