How to make fresh fruit buttercream frostingMaking fresh fruit butter cream is really easy, as long as you follow a few simple rules:
- Chop the berries finely by hand. Pureeing with a blender or food processor over processes berries and creates a mixture that’s too liquidy. For best results, chop by hand.
- Strain the fruit! Add the chopped fruit to a strainer over a bowl and let the excess liquid drain out while you prepare the rest of the recipe (while the cupcakes bake).
- Start with cooler (not cold) butter. Making frosting with butter that’s a little colder than normal will help the frosting not to turn to liquid when you add the chopped fruit.
- Add a little at a time. Don’t dump in all the fruit at once. Add it little by little to make sure it incorporates well.
- Add some food colouring, but only if necessary! If you’re not happy with the colour of the frosting after adding the fruit, simply add a few drops of food colouring to intensify the colour (totally optional!).
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The base for this easy cupcakes recipe is Chef Anna Olson’s Fluffy Vanilla Cupcakes, but I’ve made it my own and strawberry-ified it! It’s a great basic cupcake recipe and paired with delicious homemade strawberry frosting it turns out perfectly every time!
Looking for more easy cupcakes recipes? Bake up some Dairy-Free Coconut Lime Cupcakes or a batch of delicious Peppermint Chocolate Cupcakes!
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Recipe VideoWatch the video below to see exactly how I make this summer recipe. You can find more delicious recipe videos on my YouTube channel
Strawberry Cupcakes with Strawberry Buttercream
For the cupcakes:
- 18 cupcake liners of your choice
- 3/4 cup unsalted butter softened to room temperature
- 1 1/2 cup white sugar
- 5 large eggs
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup whole milk
- 1/2 tsp vanilla extract
- 18 teaspoons strawberry jam one teaspoon for each cupcake
For the frosting:
- 2/3 cup unsalted butter softened to slightly cooler than room temperature
- 4 cups powdered or icing sugar
- 2 tsp whole milk
- 1/2 cup chopped fresh strawberries
- 2 1/2 cups powdered or icing sugar
- 1 pinch sea salt
- food colouring optional
- 18 fresh strawberries washed and dried
- Preheat oven to 350 degrees Fahrenheit and line cupcake or muffin tins with 18 paper liners of your choice.
- Next, start preparing the cupcake batter by adding the butter and white sugar to the bowl of a stand mixer. Beat the ingredients together on medium-high speed for several minutes, until the mixture becomes light, fluffy and pale in colour.
- Beat in each of the 5 eggs, one at a time, on medium speed, stopping between each addition to scrape down the sides and the bottom of the bowl to make sure everything is incorporated evenly.
- Measure the flour, baking powder and sea salt into a separate bowl and set it aside.
- Measure out the milk and add the vanilla to it.
- Add the dry ingredients and wet ingredients alternately, starting and ending with the dry ingredients. Add the ingredients on the lowest speed and be careful not to over mix...only let the mixer run until the ingredients are just combined. Add the last addition of dry ingredients by hand with a rubber spatula just to prevent over mixing, which leads to a tough and dense crumb.
- Divide the batter evenly between the 18 paper liners, filling each about 3/4 full. Measure out one teaspoon of strawberry jam onto the top of each well of batter. Using a butter knife, cut into the jam and swirl it around in the top half of the batter.
- Place pans in the oven and bake at 350 for 18-20 minutes. Remove pan from oven and wait 2 minutes, then remove the cupcakes from the pan and let them cool completely on a wire rack.
- While you're waiting for the cupcakes to cool you can begin to prepare the frosting.
For the Frosting:
- Chop 5 or 6 strawberries as finely as you can. You'll need to add 1/2 cup chopped fresh strawberries to the frosting, but once they've been chopped, add the strawberries to a strainer over a bowl to let the excess liquid drain out of them while you prepare the rest of the frosting.
- Add the butter and 4 cups of icing sugar to the bowl of your stand mixer, along with the milk. It's a good idea for the butter to be just slightly cooler than room temperature for this frosting because of the high water-content in the strawberries. Beat the butter, icing sugar and milk on high speed until you end up with a stiff buttercream frosting. You'll probably have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Measure out 1/2 cup of the drained strawberries and add them to the stiff frosting. Beat them in on medium speed, scraping down the sides of the bowl to make sure everything is evenly incorporated.
- At this point, your frosting may be too soft to pipe, so add as much of the remaining 2 1/2 cups of icing sugar as you need to create a frosting that's of piping consistency (this means it will hold its shape when piped on top of a cupcake). Add the remaining icing sugar 1/2 cup at a time, and don't forget to add in the pinch of salt too (this tones down the sweetness of the frosting just a bit).
- If you're not happy with the colour of the frosting after adding the strawberries, simply stir in a touch of red food colouring (I don't always do this...the cupcakes pictured in this blog post are made without food colouring).
- Once the frosting is prepared and the cupcakes have cooled completely to room temperature, you can go ahead and frost the cupcakes however you like! Because this frosting is so fluffy and soft, I chose to pipe the frosting on each cupcake in a circular motion using a medium plain round tip. If you prefer the look of a star tip or any other style, go ahead and use that. It's up to you!
- Finish off each cupcake by nestling a fresh, ripe strawberry into the top of the frosting.