Cupcakes are great in my opinion. They are relatively small, handy and most of the time delicious. If you add strawberries to the cupcake game it gets even better ;) These (simple) Very Strawberry Cupcakes are packed with strawberries – they have a strawberry filling, the buttercream has strawberries in it and they are also decorated with strawberries. If you like these little red fellas, these cupcakes might be perfect for you! Strawberry Overload in the best way possible ;)
I’m a big fan of cupcakes for quite some time already. So easy to prepare and extremely delicious (when done right). A small cake with buttercream on top is always nice, right? The perfect dessert or sweet snack in between – easy to transport and easy to make in many different versions actually. One simple recipe for the cakes and the buttercream plus some additional ingredients to adapt the cupcakes to your liking and suddenly the options for your sweet dessert are endless ;P
For these cupcakes here I used one of my thoroughly tested and easy-to-make cupcake recipes as a base. Fluffy result guaranteed. The buttercream is a simple American buttercream, also very easy to do. I normally prefer Swiss Meringue or German buttercream because they are not as sweet, but if you need your sweet fix quickly the American buttercream is your best option.
The small cakes, the strawberry filling with the vanilla liqueur, the buttercream on top – a great combination. If you are baking for/with children you might want to replace the vanilla liquor with some plain (non-alcoholic) vanilla extract. The result is equally delicious but less boozy ;P
If you want to take it to the extreme with the strawberries you can also add some small diced strawberries to the batter. That would make them triple Strawberry Cupcakes ;) I’m not a big fan of baked strawberries tbh – that’s why they normally do not end up in my batter. But that is just a preference ;)
Here are a few more “basic” cupcake recipes. I think you can never have enough of them…
INGREDIENTS / ZUTATEN
For the batter:
1/2 cup (120g) butter, at room temperature
1 cup (200g) sugar (or xylitol*)
1 large egg
2 large egg whites
1 tsp. vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (120ml) buttermilk
For the buttercream:
1 cup (230g) butter, at room temperature
2 1/2 – 2 3/4 cups (330-360g) confectioners’ sugar
1 cup (240ml) strawberry puree
1/2 tsp. vanilla extract
For the filling:
5-8 strawberries, diced
1 tsp. sugar (or xylitol*)
1 tbsp. vanilla liquor (e.g. Licor 43*)
For the decoration (optional):
12 small strawberries
Für die Cupcakes:
120g weiche Butter
200g Zucker (oder Xylit*)
1 Ei (L)
2 Eiweiß (L)
1 TL Vanille Extrakt
220g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
120ml Buttermilch
Für die Buttercreme:
230g weiche Butter
330-360g Puderzucker
240ml Erdbeerpüree
1/2 TL Vanille Extrakt
Für die Füllung:
5-8 Erdbeeren, gewürfelt
1 TL Zucker (oder Xylit*)
1 EL Vanille Likör (z.B. Licor 43*)
Für die Dekoration (optional):
12 kleinere Erdbeeren
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the butter and sugar until very light and fluffy. Add the egg and mix until well combined. Add the egg whites one after another and mix until well combined. Add the vanilla extract and stir in. Mix the flour with baking powder, baking soda, and salt and add alternating with the buttermilk in 2-3 batches to the bowl – mix each time until just combined. “Sir Mix-a-Lot” I know ;P Divide the batter between the paper liners and bake for about 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. For the buttercream clean some strawberries and then puree them – you need about 1 cup (240ml) of strawberry puree. Add to a small saucepan and slowly heat up while stirring constantly. Let simmer over medium heat until the puree has thickened and you are left with 3-4 tablespoons of a thicker strawberry puree. This takes about 10-15 minutes. Let cool down completely.
4. Dice the strawberries for the filling, add them to a bowl together with sugar and vanilla liquor and let them marinate for several minutes.
5. As soon as the strawberry puree has cooled down you can continue with the buttercream. Add the butter to a large bowl and mix until light and fluffy. Add about half of the confectioners’ sugar and mix until well combined. Add the strawberry puree and vanilla extract and mix in. Add more confectioners’ sugar and mix on high to get a nice and fluffy strawberry buttercream.
6. Core the cupcakes with a knife or cupcake corer*. Place diced strawberries (including any liquids from the marinating process) in those holes. Fill the buttercream into a piping bag with a star tip and decorate the cupcakes with it. Make sure you cover the diced strawberries completely. To finish the cupcakes you can place a small strawberry on top of each cupcake (optional).
2. Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen. Das Ei dazugeben und gut verrühren. Die Eiweiße einzeln zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Mehl, Backpulver, Natron und Salz vermischen und abwechselnd mit der Buttermilch in 2-3 Portionen dazugeben und jeweils nur kurz verrühren. Den Teig auf die Papierförmchen aufteilen und dann für etwa 20-24 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Küchlein erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
3. Für die Buttercreme einige Erdbeeren säubern und dann pürieren – es werden etwa 240ml (1 Cup) Erdbeerpüree benötigt. In einen kleinen Topf geben und bei mittlerer Hitzezufuhr unter ständigem Rühren langsam einkochen – am Ende sollten etwa 3-4 EL dickflüssiges Püree übrig bleiben. Dauert etwa 10-15 Minuten. Komplett abkühlen lassen.
4. Die Erdbeeren für die Füllung würfeln und in einer Schüssel mit Zucker und Vanille Likör vermischen – einige Minuten ziehen lassen.
5. Wenn das Erdbeerpüree abgekühlt ist, mit der Buttercreme weitermachen und dafür die Butter in einer großen Schüssel hell und luftig aufschlagen. Etwa die Hälfte des Puderzuckers dazugeben und gut unterrühren, dann das Erdbeerpüree und den Vanille Extrakt dazugeben und unterrühren. Nach und nach noch mehr Puderzucker dazugeben und auf höchster Stufe aufschlagen, bis eine helle und luftige Buttercreme entstanden ist.
6. In jeden Cupcake eine kleine Vertiefung schneiden (mit einem Messer oder Cupcake Corer*) und gewürfelte Erdbeeren einfüllen (inkl. Flüssigkeit, die sich beim Marinieren angesammelt hat). Die Buttercreme in einen Spritzbeutel mit Sterntülle einfüllen und dann die Cupcakes damit dekorieren – die Erdbeeren sollten komplett bedeckt sein. Zum Schluss jeden Cupcake mit einer kleinen Erdbeere dekorieren (optional).
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
PrintVery Strawberry Cupcakes 2.0
- Prep Time: 01:00
- Cook Time: 00:24
- Total Time: 01:25
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: America
- Diet: Vegetarian
Description
A simple and delicious snack in summer: Strawberry Cupcakes with Strawberry Filling and Strawberry Buttercream. Strawberry Overload in the most positive way ;)
Ingredients
For the batter:
1/2 cup (120g) butter, at room temperature
1 cup (200g) sugar (or xylitol*)
1 large egg
2 large egg whites
1 tsp. vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (120ml) buttermilk
For the buttercream:
1 cup (230g) butter, at room temperature
2 1/2 – 2 3/4 cups (330-360g) confectioners’ sugar
1 cup (240ml) strawberry puree
1/2 tsp. vanilla extract
For the filling:
5–8 strawberries, diced
1 tsp. sugar (or xylitol*)
1 tbsp. vanilla liquor (e.g. Licor 43*)
For the decoration (optional):
12 small strawberries
Instructions
1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners and set aside.
2. In a large bowl mix the butter and sugar until very light and fluffy. Add the egg and mix until well combined. Add the egg whites one after another and mix until well combined. Add the vanilla extract and stir in. Mix the flour with baking powder, baking soda, and salt and add alternating with the buttermilk in 2-3 batches to the bowl – mix each time until just combined. “Sir Mix-a-Lot” I know ;P Divide the batter between the paper liners and bake for about 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. For the buttercream clean some strawberries and then puree them – you need about 1 cup (240ml) of strawberry puree. Add to a small saucepan and slowly heat up while stirring constantly. Let simmer over medium heat until the puree has thickened and you are left with 3-4 tablespoons of a thicker strawberry puree. This takes about 10-15 minutes. Let cool down completely.
4. Dice the strawberries for the filling, add them to a bowl together with sugar and vanilla liquor and let them marinate for several minutes.
5. As soon as the strawberry puree has cooled down you can continue with the buttercream. Add the butter to a large bowl and mix until light and fluffy. Add about half of the confectioners’ sugar and mix until well combined. Add the strawberry puree and vanilla extract and mix in. Add more confectioners’ sugar and mix on high to get a nice and fluffy strawberry buttercream.
6. Core the cupcakes with a knife or cupcake corer*. Place diced strawberries (including any liquids from the marinating process) in those holes. Fill the buttercream into a piping bag with a star tip and decorate the cupcakes with it. Make sure you cover the diced strawberries completely. To finish the cupcakes you can place a small strawberry on top of each cupcake (optional).
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
♡ die sehen fantastisch aus! Da läuft einem sofort das Wasser im Mund zusammen :) und was für tolle Fotos ♡ Die werden auf alle Fälle bald ausprobiert :)
Liebste Grüße Lisa
Danke Lisa!
Sind auf jeden Fall sehr lecker – vor allem die Erdbeere Buttercreme ;)))
LG
Marc