Strawberry Cupcakes with Swiss Meringue Buttercream

Strawberry Cupcakes with Swiss Meringue Buttercream

Hi Friends!!!

Happy Thanksgiving y’ll !!

Strawberry Cupcakes with Swiss Meringue Buttercream

Is this Strawberry Cupcake recipe taking you by surprise? I admit it seems like an odd one out with all the Thanksgiving recipes. But then I felt like I had my share of looking at Thanksgiving recipes. Something refreshing was definitely welcome.

These Strawberry Cupcakes are truly amazing and they are filled with Strawberry flavor. I paired them with the fluffiest and my favorite Swiss Meringue Buttercream. Best Combo Ever.

Strawberry Cupcakes with Swiss Meringue Buttercream

Here are some pointers for Cupcakes. These are general pointers that you can use anytime you are making cupcakes.

For an extra fluffy cupcake, separate your eggs. Add the yolks in to the batter and beat the egg whites separately. Fold the egg whites in with the finished batter for the ultimate fluffy cupcake.

Strawberry Cupcakes with Swiss Meringue Buttercream

How do you know your cupcakes are done?

  • Make sure to not open the oven door in between your set time. Opening the oven door lets the cool air in and fluctuates the temperature. This causes the cupcakes to collapse.
  • Gently tap the top off the cupcakes. If they feel springy and bounce back, they are done. If they jiggle, it means that the centers are not yet baked through.
  • Another test that I always use is the toothpick test and stick a tooth pick into the center. If it comes out clean, your cupcakes are done.

Strawberry Cupcakes with Swiss Meringue Buttercream

As much as possible, bake the Cupcakes in the center of the oven. It feels like a silly suggestion but how many times in a hurry, you didn’t pay attention to where your Cupcake mold was placed.

When you take the cupcakes out of the oven, let them rest for about 5 minutes until they are slightly warm to touch. After 5 minutes remove the cupcakes and let them cool on a wire rack.

Strawberry Cupcakes with Swiss Meringue Buttercream

Store cooled, frosted cupcakes in an airtight container to keep them from drying out.

Strawberry Cupcakes with Swiss Meringue Buttercream

If you are not using them next day, wrap each cupcake in a plastic wrap tightly and refrigerate or freeze.

If you have a party and you lot of food stored in the fridge, you want to keep your cupcakes, smelling arrrhh like Cupcakes and not like Daal, wrap them individually and then store in the plastic container.

Strawberry Cupcakes with Swiss Meringue Buttercream

If you like this recipe, you might also want to try Cookies and Cream Cupcakes

or Pistachio Cranberry Cake

For the Strawberry cupcakes, if desired, you could also add about half cup of chopped Strawberries in the batter.

If at any point while making the frosting you feel, you want to give up and the recipe is not working, try putting the entire bowl in the refrigerator for 5 minutes. After than whip for another 5 minutes and this trick always works.

Strawberry Cupcakes with Swiss Meringue Buttercream

  • 8 large Strawberries
  • 1 1/4 Cup Cake Flour (I used Swans)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 Cup Butter (Unsalted)
  • 1 Cup Sugar
  • 1/4 Cup Milk
  • 1 Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract
  • For the Frosting
  • 3/4 Cup Sugar
  • 2 Egg Whites
  • 3/4 Cup Butter (Unsalted)
  • 5 Dried Strawberries
  • 2 to 3 Tbsp. Powdered Sugar
  1. For the Cupcakes

  2. Preheat oven to 350 degrees

  3. Line a 12 placing Cupcake pan and set aside

  4. Wash and dry the Strawberries. Place them in a blender and puree. Set aside.

  5. In an Electric mixer, beat Butter and Sugar until well mixed and fluffy on a medium high speed. Scrape the bowl and make sure nothing is sticking to the sides of the bowl.

  6. Add Egg, Egg Whites and Vanilla Extract and mix well at a medium speed. Again scrape well.

  7. Mix Milk and Strawberry Puree in a bowl and in a separate bowl mix Cake Flour, Baking Powder and Salt.

  8. Working a in 3 separate batches, add flour mixture and Milk mixture alternately into the Mixer bowl. Run the mixer at low when adding and then at medium while mixing. Scrape the bowl in between couple of times.

  9. Once all incorporated, pour the mixture into the cupcake pan and bake for 22 to 24 minutes.

  10. Remove from oven and let cool.

  11. For Swiss Meringue Frosting

  12. In a glass bowl, mix Egg whites and Sugar and set aside

  13. Fill a large pan with about 2 inches of water and keep on medium heat. The glass bowl should be able to fit on top of this pan but not touch the water.

  14. When the water starts to simmer, put the glass bowl in the pan on the heat and with a silicon whisk, whisk the mixture constantly to make sure the Eggs don’t scramble. In about 12 to 15 minutes, the Sugar will dissolve. If you whisk too much, the process will take longer. 

  15. Remove the Glass bowl from the pan, pour the mixture in the Stand Mixer bowl

  16. Using whisk attachment, whisk at medium high speed until soft peaks form. About 10 minutes.

  17. While whisking, cut the Butter in small pieces.

  18. After Egg white mixture is ready, add Butter slowly piece by piece, making sure each one is incorporating correctly.

  19. Add the Strawberry powder and continue whisking.

  20. At one point you will feel the recipe is not working but keep going at medium high speed until the mixture whips up to a desired consistency

  21. Place the mixture in a piping bag and frost the cakes as desired

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