Easy Strawberry Cupcakes with Strawberry Frosting
These delicious strawberry cupcakes deliver all the soft, tender texture you want in a strawberry cake, with a sweet & rich strawberry flavor that doesn’t depend on real strawberries or a fresh strawberry puree. Thanks to strawberry milk, you can make these beauties even outside of strawberry season and still get those intense strawberry flavors in every bite. The strawberry cupcake itself is light and moist, and the strawberry ermine frosting is silky-smooth and super easy to pipe.
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These cupcakes are perfect for Valentine’s Day, baby showers, or any celebration that calls for a fruity or pink dessert! And if you’re feeling extra? Add a fun filling like strawberry jam or lemon curd to make these the perfect strawberry cupcakes with your own twist.
Looking for more strawberry desserts? Try this strawberry tres leches cake, this triple strawberry cake made with just fresh strawberries or this strawberry cheesecake ice cream!
Key Ingredients
Strawberry milk. Extracting strawberry flavor from fresh strawberries can be tedious & extracts often have an overly “artificial” taste. On the other hand, freeze-dried strawberries (at the quantity needed for this recipe) can be expensive and tends to have a tart flavor. Enter strawberry milk – I used a naturally flavored milk for the best taste.
Eggs. Whole eggs are separated and the egg whites whipped. The whipped egg whites help with leavening and give the cupcakes a spongier texture.
Flour. Cake flour is used in the cupcakes. Since it has a lower percentage of gluten it results in softer cupcakes and a more tender cake crumb. All-purpose flour would yield dense cupcakes but is used in the ermine frosting as it absorbs liquid well and gives the frosting a sturdy, pipeable structure.
Oil. Oil is a liquid at room temperature so it makes the cupcakes super moist! Use a neutral-flavored oil to prevent masking the strawberry flavor. I use grapeseed oil or canola oil most of the time.
Granulated sugar.Adds obvious sweetness but also to potentiates the strawberry flavor. Avoid using brown sugar as this can weigh down the bright strawberry flavor.
Butter. Used in the ermine frosting. Opt for unsalted butter so that you can control the salt content.
Tips for the Best Strawberry Cupcakes
Use an oven thermometer. Baking temperature is crucial when it comes to the outcome of baked goods. For cupcakes, I generally bake at a higher temperature for gentle doming. If the oven temperature is too low the cupcakes won’t rise enough. On the other hand, if the oven temperature is too high they may rise too fast which could actually cause them to sink once removed from the oven. Too high a temperature can also dry out the strawberry cupcakes
If you opt for imperial measurements spoon the flour into the measuring cups. This prevents you from adding too much flour which can happen when flour is packed tightly into the measuring cups if its scooped directly from its container.
Beat the batter for a full 2 minutes. Unlike many of my other cake recipes that suggest only mixing until combined, it’s important to mix this batter for an extended period. The method used for these cupcakes is similar to the reverse creaming method (also known as the biscuit method). Adding the fat to the dry ingredients coats the flour and inhibits excessive gluten development. Beating for 2 minutes once the rest of the wet ingredients are added gives us control on how much gluten develops. This way the strawberry cupcakes have enough stability to rise and hold together after baking.
Use room temperature ingredients. Cold ingredients can prevent the batter from the batter from properly emulsifying resulting in a dense cake.
Use frosting immediately or re-beat before piping. Ermine frosting sets relatively quickly which can make it difficult to pipe. For best results pipe the buttercream immediately after making or simply beat it again on high speed for about 2 minutes until it spreads smoothly.
Make the Strawberry Cupcakes
Step 1. Preheat oven to 375°F
Step 2. Set aside 2 tablespoons of the granulated sugar. This will be used to help stabilize the egg whites when whipped.
Step 3. In a large bowl, add all the rest of the granulated sugar, the cake flour, baking powder and salt to a mixing bowl and stir to combine.
Step 4. Add the strawberry milk, oil, egg yolks, vanilla extract and food coloring (if using) to the flour mixture and beat on medium speed for 2 full minutes.
The extended mixing time is important for the gluten to develop. This cake batter has a higher ratio of fat to flour. Mixing for a full 2 minutes allows you to control how much gluten the cupcakes have. It also ensures that there is enough gluten so the cupcake doesn’t sink during baking or fall apart when picked up.
Step 5. In a separate medium bowl add the egg whites and whip on high speed until frothy. Once the egg whites are frothy, gradually sprinkle in the 2 tablespoons of sugar set aside earlier while continuing to whip on high speed. Whip until the egg white reach soft peaks. Soft peaks are more easily incorporated into the batter than firm peaks.
Step 6. Gently fold the whipped egg whites into the strawberry cupcake batter until completely incorporated. Be sure to use gentle motions to avoid deflating the whipped egg whites.
Step 7. Pour the cupcake batter into a cupcake pan prepared with cupcake liners. Fill them about 80% of the way.
Step 8. Bake for 12-15 minutes at 375 °F or until the cupcakes springs back when pressed lightly.
Step 9. Make the frosting while the cupcakes cool. The cupcakes should be completely cool before adding the ermine frosting.
Make the Strawberry Ermine Frosting
Step 1. Add the sugar, all-purpose flour & milk to a saucepan and whisk to remove any clumps. Whisk continuously over medium heat until the mixture is smooth and has a glue-like consistency.
Step 2. Transfer the roux base to a heat-resistant bowl and cover with lid or plastic wrap. Refrigerate until completely cooled. You can place it in the freezer to speed up the process but be sure to set a timer so you don’t forget it!
It’s important not to use the roux base until it has cooled completely. Doing this will cause the frosting to be greasy since the butter may melt as it’s added.
Step 3. Once the roux base has cooled, transfer it to the bowl of your stand mixer affixed with a whisk attachment. Whip at medium-high speed for 2-4 minutes to aerate.
Step 4. Change to a paddle attachment and add the unsalted butter 1-2 tablespoons at a time. Add food coloring as desired & beat at high speed until the last chunk has been completely incorporated and frosting is fluffy.
Assembling the Strawberry Cupcakes with the Strawberry Ermine Frosting
Step 1. Transfer the ermine strawberry frosting to a piping bag with your favorite piping tip. Tip: Use a coupler if you want to pipe different patterns onto the cupcakes. This is help you avoid using multiple piping bags or having to empty a piping bag before changing piping tips.
Step 2. If filling your cupcakes, use a cupcake corer to remove a piece from the center of the unfrosted cupcakes. This will serve as a well for any fillings like strawberry jam or preserves, lemon curd or even chocolate fudge. Replace a piece of the cupcake core on top to serve as a “cap” to prevent runnier fillings from oozing out
Step 3. Once the cupcakes have cooled completely, pipe the strawberry frosting on to the cupcakes in the desired shapes. These cupcakes can sit out for up to 2 hours at room temperature. After 2 hours they will need to be refrigerated since the strawberry buttercream frosting contains dairy. Refrigerate in an airtight container for up to 3 days for optimal taste.
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Equipment
- 1 hand mixer more convenient than a stand mixer for this recipe since it requires 2 bowls
Ingredients
For the Strawberry Cupcakes
- 4 oz strawberry milk ½ cup or 112mL or 112g
- 4¼ oz cake flour about 1 cup or 120g
- 4 oz granulated sugar about ½ cup or 113g
- 3 large eggs, separated
- 2 oz neutral-flavored oil ¼ cup or 60mL
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
- red or pink food coloring optional
For the Strawberry Ermine Frosting
- 7 oz strawberry milk
- 7 oz granulated sugar
- 1¾ oz all-purpose flour
- 10 oz unsalted butter 2½ sticks or 285g or 12 TBSP
- red or pink food coloring optional
Topping/Filling Ideas
Instructions
Make the Strawberry Cupcakes
- Preheat oven to 375°F
- Set aside 2 tablespoons of the granulated sugar. This will be used to help stabilize the egg whites later when whipped.
- In a large bowl, add all the rest of the granulated sugar, the cake flour, baking powder and salt to a mixing bowl and stir to combine.
- Add the strawberry milk, oil, egg yolks, vanilla extract and food coloring (if using) to the flour mixture and beat on medium speed for 2 full minutes.
- In a separate medium bowl add the egg whites and whip on high speed until frothy. Once the egg whites are frothy, gradually sprinkle in the 2 tablespoons of sugar set aside earlier while continuing to whip on high speed. Whip until the egg whites reach soft peaks.
- Gently fold in the whipped egg whites into the strawberry cupcake batter until completely incorporated.
- Pour the cupcake batter into a cupcake pan prepared with cupcake liners. Fill them about 80% of the way.
- Bake for 12-15 minutes at 375 °F or until the cupcakes springs back when pressed lightly.
- Make the frosting while the cupcakes cool. The cupcakes should be completely cool before adding the ermine frosting.
Make the Strawberry Ermine Frosting
- Make the roux base. Add the sugar, all-purpose flour & milk to a saucepan and whisk to remove any clumps. Whisk continuously over medium heat until the mixture is smooth and has a glue-like consistency.
- Transfer the roux base to a heat-resistant bowl and cover with lid or plastic wrap. Refrigerate until completely cooled. You can place it in the freezer to speed up the process but be sure to set a timer so you don’t forget it!
- Once the roux base has cooled, transfer it to the bowl of your stand mixer affixed with a whisk attachment. Whip at high speed for 2-4 minutes to aerate.
- Change to a paddle attachment and add the unsalted butter 1-2 tablespoons at a time. Add food coloring as desired & beat at high speed until the last chunk has been completely incorporated and frosting is fluffy.
Assembling the Strawberry Cupcakes with the Strawberry Ermine Frosting
- Transfer the ermine strawberry frosting to a piping bag with your favorite piping tip.
- If filling your cupcakes, use a cupcake corer to remove a piece from the center of the unfrosted cupcakes. This will serve as a well for any fillings like strawberry jam or preserves, lemon curd or even chocolate fudge. Replace a piece of the cupcake core on top to serve as a “cap” to prevent runnier fillings from oozing out
- Once the cupcakes have cooled completely, pipe the strawberry frosting on to the cupcakes in the desired shapes. These cupcakes can sit out for up to 2 hours at room temperature. After 2 hours they will need to be refrigerated since the strawberry buttercream frosting contains dairy. Refrigerate in an airtight container for up to 3 days for optimal taste.
Notes
- Make sure the egg whites are whipped in a clean bowl and with a clean whisk free of any oil. Also ensure there are no egg yolks in the egg whites. Any fat will prevent the egg whites from whipping to full volume.
- Use a coupler if you want to pipe different patterns onto the cupcakes. This is help you avoid using multiple piping bags or having to empty a piping bag before changing piping tips.
- If you opt for imperial measurements spoon the flour into the measuring cups. This prevents you from adding too much flour which can happen when flour is packed tightly into the measuring cups if its scooped directly from its container.
