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Very Strawberry Cupcakes

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  • Prep Time: 50
  • Cook Time: 20
  • Total Time: 90
  • Yield: 12 1x



For the cupckes

  • 1/3 cup (75g) butter, softened
  • 1 1/8 cup (230g) sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 1/4 cup (160g) all-purpose flour
  • 1 tsp. baking powder
  • 1/3 cup (85ml) milk
  • approx. 1 cup (120g) fresh strawberries, chopped

For the strawberry buttercream

  • 5 egg whites
  • 1 cup (220g) butter, softened
  • 1 cup (200g) sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup (100g) coarsely chopped fresh strawberries

For decoration (optional)

  • sliced strawberries


  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 paper liners. In a medium bowl sift together flour, baking powder and salt. Set aside. Wash the strawberries, dry and chop into small pieces.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy – up to 4-5 Minutes. Add the egg and vanilla extract and beat until incorporated. Add the flour mix in three parts, alternating with the milk. Beat until combined after each addition. Gently fold in the chopped strawberries.
  3. Divide the batter evenly among the prepared liners – each should be about two-thirds full. Bake for 20 minutes or until the cupcakes are golden brown and a toothpick inserted into the centers comes out clean. Take out of the oven and let cool on a wire rack for about 5 minutes before you take the cupcakes out of the pan. Let cool completely on the rack.
  4. For the buttercream add egg whites and sugar into a large, clean and heat proof bowl. Place on a pot with simmering water to heat up the mixture. Whisk the egg whites and sugar constantly and bring it to a temperature of 160°F (71°C). If you don’t have a thermometer, rub some of the mixture between your finger to test – if the sugar is dissolved completely, you’re done. Remove from heat and whip the mixture in a food processor until it’s white, fluffy and cool (this can take up to 10 minutes). Add the butter slowly in small pieces and continue beating. Don’t worry if the buttercream looks curdled or soupy, it’s easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it’s too hot, just put it in the fridge for a few minutes and whip. Add vanilla extract. If you want a buttercream with bigger strawberrie pieces, fold in the strawberries carefully. If you aim for a smooth (and more pink) buttercream, throw the strawberries into the bowl and whip it with the food processor until smooth.
  5. Fill buttercream into a piping bag with a large round tip or a star tip (with bigger strawberry pieces I would reccomend the round tip, otherwise the pieces can get stuck). Pipe onto cupcakes and decorate with sliced strawberries (optional). Store in fridge until serving.


  • Enjoy baking!