Strawberry Cupcakes with Strawberry Buttercream Frosting

I gotta say, I’m a sucker for fresh strawberry cupcakes. The fresh strawberry buttercream frosting on top is just a bonus. These light, flavorful strawberry cupcakes represent summer in all its glory. You can’t make them in winter, you need beautiful, juicy, summer berries to make them as fantastic as they are intended to be.

My fondness for these pale-pink beauties is they combine two of my favorite desserts; vanilla birthday cake and strawberry shortcake together in one. Seriously, these cupcakes have summer desserts written all over them and make the perfect baking project for the weekend.

strawberry cupcakes

Cupcakes often get a bad wrap if you ask me. Well, truthfully, they get labeled “kid food” which is somewhat unfair if you ask. At my age, I love cupcakes just as must as I did when I was a kid, possibly more.

The classic way to decorate cupcakes is with a frosting swirl shown here. You won’t find frosting on muffins; this is one of the biggest differences between the two. A buttercream swirl is easily obtained using a pastry bag fitted with a star tip. If you don’t have, no worries, it’s not required. You can always frost with a knife like our grandmother did back in the day. Or, use a ziplock bag or parchment paper to make a simple stand-in disposable pastry bag. Tips on how to make a pastry bag can be found here.

strawberry cupcakes

Cupcake-wise, the most common frosting flavors are vanilla frosting and chocolate frosting. In the United States, most people make what’s called an American buttercream frosting. American buttercream is what I use here with the addition of fresh strawberry puree. This is the easiest frosting to make and uses just a few basic ingredients; butter, confectioner’s sugar, and flavoring.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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