Recipe: Tasty Strawberry cupcakes with strawberry buttercream

Strawberry cupcakes with strawberry buttercream. The strawberry buttercream frosting is where I had a lot of fun. I created wonderful strawberry buttercream candies for Sally's Candy Addiction Cookbook (out this September) and used what I learned from creating that recipe to produce today's flavorful- and totally girly!- creamy strawberry buttercream frosting. Whisk together flour, baking powder, and salt.

It makes it even more delightful! If you like these amazing strawberry cupcakes with strawberry buttercream, then you'll love some of my other strawberry desserts. Also, don't forget to check out the KitchenAid cook for a cure site to get inspiration and to learn more about the cause. You can cook Strawberry cupcakes with strawberry buttercream using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Strawberry cupcakes with strawberry buttercream

1. Prepare of Cupcakes.
2. You need 1 1/2 cups of all purpose flour.
3. Prepare 1 teaspoon of baking powder.
4. It's 1/4 teaspoon of salt.
5. You need 1/2 of becel olive oil margarine @ room temperature.
6. Prepare 1 cup of white sugar.
7. It's 1 of egg.
8. Prepare 2 of egg whites.
9. You need 2 teaspoons of vanilla extract.
10. You need 1/4 cup of original almond milk.
11. Prepare 1 cup of finely chopped strawberries.
12. Prepare of Frosting.
13. Prepare 12 tablespoon of becel olive oil margarine.
14. You need 2 cups of powdered sugar.
15. Prepare 1/2 cup of frozen strawberries.
16. You need 1/4 teaspoon of vanilla extract.

Also, KitchenAid has kits for anyone who wants to host a Cook for the Cure party - or turn any get together into a Cook for the Cure. These Strawberry Buttercream Cupcakes were first on the list. Because they are made with a boxed cake mix, but burst with strawberry flavor by adding in a box of strawberry jello and some chopped frozen strawberries. This makes for a super moist cupcake.

Strawberry cupcakes with strawberry buttercream step by step

1. Pre-heat oven at 350F.
2. Mix sifted dry ingredients except sugar.
3. With a electric mixer on medium beat butter until light, slowly add sugar, on slow- add eggs, vanilla extract and milk.
4. Fold chopped strawberries.
5. Bake 18-20 mins, let cool.
6. For the frosting - using food processor or ninja blender puree frozen strawberries.
7. Beat butter until light and fluffy then gradually add sugar, add vanilla extract lastly add puréed strawberries - adjust according to taste or color..
8. Let it cool in the fridge for half an hour or until cupcakes are completely cold. Pipe then add half fresh strawberry for decoration.

To make buttercream bursting with flavor and tinged a natural light pink, I simply swapped the milk I would normally use in my buttercream for fresh strawberry puree. You can add a drop or two of food coloring if you'd like an even bolder pink color, but I personally like seeing the darker flecks of strawberry in the light pink frosting. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size. They are incredibly soft and fluffy, and full of fresh fruit flavor. I can't believe it's the middle of May already.