Strawberry Cupcakes with a French Strawberry Buttercream

As the vibrant hues of spring emerge, so does the beloved strawberry season! There’s something enchanting about the sweet aroma and luscious taste of ripe strawberries that captivates our senses and inspires culinary creativity. Today, I’m thrilled to share a recipe that celebrates the essence of strawberry season: Strawberry Cupcakes with French Strawberry Buttercream. Whether you’re hosting a springtime soirée or simply craving a delightful treat, these cupcakes are sure to delight your taste buds and evoke the joy of the season.

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Why Strawberries? Strawberries aren’t just a delicious addition to your favorite recipes; they’re also packed with nutrients and antioxidants that offer a myriad of health benefits. From supporting heart health to boosting immunity and promoting glowing skin, strawberries are a powerhouse of wellness. Plus, their vibrant red hue adds a pop of color and flavor to any dish, making them a versatile ingredient for both sweet and savory creations.

Recipe: Strawberry Cupcakes with French Strawberry Buttercream

Servings: 13 cupcakes

Ingredients:

Cupcakes:

• 1 1/2 cups cake flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1/4 cup unsalted butter, room temperature
• 1 large egg, room temperature (or 2 large egg whites for whiter cupcakes)
• 1 teaspoon pure vanilla extract
• 2 teaspoons vanilla bean paste
• 1/2 cup sour cream
• 1 cup Texas Roots Strawberries, chopped
• 1/3 cup whole milk, room temperature

Buttercream:

• 1 cup granulated sugar
• 1/4 hot strawberry puree (1/4 Texas Roots Strawberries chopped + 1 tablespoon chopped basil cooked until combined)
• 2 large eggs, room temperature
• 1 cup unsalted butter, room temperature
• 2 teaspoons vanilla bean paste
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions:

Cupcakes:

1. Preheat the oven to 350°F (175°C) and line 13 muffin tins with cupcake liners.
2. In a medium bowl, whisk together the cake flour, baking powder, salt, and granulated sugar until evenly distributed.
3. Add the oil and butter to the dry ingredients and beat together until combined. Add the egg, vanilla extract, and vanilla bean paste, and mix until fully integrated.
4. Add the sour cream and mix on low speed while streaming in the milk. Scrape the edges of the bowl and mix just until the cupcake batter is smooth.
5. Fold in the chopped strawberries until evenly distributed.
6. Fill each cupcake liner about 2/3-3/4 full.
7. Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and let cool in the cupcake pan for 10 minutes, then transfer to a cooling rack. Allow the cupcakes to cool completely before frosting.

Buttercream:

1. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed.
2. Lower the mixer to medium speed and slowly drizzle in the hot strawberry puree while the eggs are whipping.
3. Turn the mixer back up to high speed and whip for 5-10 minutes until the mixture is very pale, fluffy, and cool to the touch.
4. Lower the mixer to medium speed and add the butter, 2 tablespoons at a time, mixing until each chunk is fully combined and the buttercream is smooth and creamy.
5. Scrape the sides and bottom of the bowl, add the vanilla bean paste, vanilla extract, and salt, then turn the mixer up to high speed for 1-2 minutes.
6. Once the cupcakes have cooled, use a slotted spoon to frost them with the buttercream. Top each cupcake with a fresh Texas Roots Strawberry before serving. Enjoy!

Additional Tips and Tricks:

• For an extra burst of flavor, consider adding a splash of freshly squeezed lemon juice to the cupcake batter. The acidity of the lemon enhances the natural sweetness of the strawberries and adds a subtle tanginess to the cupcakes.
• If you’re short on time, you can prepare the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Simply frost them with the French Strawberry Buttercream right before serving for maximum freshness and flavor.
• To achieve a picture-perfect presentation, adorn each cupcake with a fresh Texas Roots Strawberry just before serving. Not only does it add a delightful visual appeal, but it also offers a juicy burst of flavor with every bite.

Why French Strawberry Buttercream? French Strawberry Buttercream elevates these cupcakes to gourmet status with its velvety texture and delicate flavor. Unlike traditional buttercream, which is often overly sweet, French Strawberry Buttercream boasts a subtle sweetness and a hint of tanginess from the fresh strawberry puree. It’s the perfect complement to the tender crumb of the cupcakes, creating a harmonious balance of flavors and textures that will leave you craving more.

Health Benefits of Strawberries: (Insert brief paragraph about the health benefits of strawberries, incorporating relevant keywords such as “antioxidants,” “heart health,” “immune support,” and “nutrient-rich.”)

Conclusion: As strawberry season unfolds, seize the opportunity to indulge in the abundance of nature’s bounty with these delectable Strawberry Cupcakes with French Strawberry Buttercream. Whether enjoyed as a decadent dessert or a sweet afternoon treat, these cupcakes capture the essence of springtime bliss in every bite. So gather your freshest strawberries, preheat your oven, and embark on a culinary journey that celebrates the joy of the season. Your taste buds will thank you!