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Strawberry Cupcakes with Strawberry Swiss Buttercream

October 8, 2011
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Before we move on to pumpkin pie and spiced lattes–and I am SO looking forward to spiced lattes–I thought summer deserved one last hurrah.  Imagine the buttery, strawberry-sweetened, creamy texture of the perfect summer strawberry shortcake.  Now plop that memory into a cupcake liner, and you’ve got a good idea of what these babies taste like.

I nabbed this recipe from Martha Stewart a few years back and made it with a different frosting, but I think this buttercream is worth the extra effort.  Check out these glossy egg whites; how could they possibly lead you astray?

Once you dollop that on top of a wonderfully strawberry-filled batter, you’re good to go.

If you want a really soft cupcake, try them with skim milk and be sure to take them out right when they’re done baking.  If you’re looking for that slight buttery crunch that you would get on the bottom of a really good buttermilk biscuit, use whole milk and watch the magical browning occur.  Enjoy!


Strawberry Cupcakes with Strawberry Swiss Buttercream

Slightly adapted from Martha Stewart’s recipe

Warning: these cupcakes are pretty sticky when baked.  You definitely want to use paper liners and might even want to spray the liners before filling them with batter.


3 1/4 c. all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 c. butter, softened

2 1/4 c. granulated sugar

3 whole eggs

1 egg white

1 1/2 tsp. vanilla

1 c. whole milk

2 c. finely chopped strawberries, plus 10 whole strawberries for garnish, if desired


4 egg whites, room temperature

1 1/4 c. granulated sugar

1 1/2 c. butter, softened  (I might use slightly less next time)

1 1/2 c. strawberries, pureed (or mushed up with your hands, if no other option is available to you)


1. Preheat oven to 350ºF.  Line your muffin tins with paper liners.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. In a large bowl, cream the butter with the sugar until it is pale and fluffy.  Add the whole eggs and one white one at a time, beating well after each addition.  With the mixer on low speed, add the sifted dry ingredients in two batches, alternating with the milk and vanilla.  Fold in the chopped strawberries by hand.

4. Fill the liners 3/4 full and bake cupcakes at 350º until they are light golden brown, approximately 18-22 minutes.  Rotate the pan halfway through baking to ensure even baking.

5. Allow cupcakes to cool in the pans for a few minutes, then remove them to wire racks to cool completely.

6. While the cupcakes are cooling, prepare the frosting: combine the 4 egg whites and sugar in a bowl over simmering water, constantly whisking them until they reach 165º F.  Remove them from the heat; starting on low speed and going up to medium-high, whisk the whites until stiff (not dry) peaks form.  Continue mixing until fluffy, glossy, and completely cool (approx. 10 minutes).

7. With a hand mixer or stand mixer on medium-low speed, cream the butter just long enough to prevent clumping (it should already be soft.)  Add the whipped egg whites and combine well.  Add the strawberry puree and fold by hand.

8. If desired, use a large star tip to pipe frosting onto the cupcakes, or use a spatula to dollop frosting on the cupcakes.  Top frosting with upstanding sliced berries.

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