Pioneer Woman Strawberry Cupcakes

This Pioneer Woman Strawberry Cupcakes recipe is a moist and fluffy dessert that uses fresh strawberry puree and buttermilk. It’s a classic, foolproof recipe, perfect for birthday parties, spring gatherings, or anytime you want homemade strawberry cupcakes with strawberry buttercream.

Pioneer Woman Strawberry Cupcakes Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 cup fresh strawberries, pureed

For the Strawberry Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh strawberry puree
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh strawberries, sliced

How To Make Pioneer Woman Strawberry Cupcakes

1. Preheat and prepare pans: Preheat oven to 350°F (175°C) and line cupcake pans with liners.
2. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
3. Add eggs and vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
6. Add strawberry puree: Stir in the strawberry puree gently.
7. Fill and bake: Fill cupcake liners two-thirds full and bake for 18–22 minutes, until a toothpick comes out clean.
8. Cool completely: Let cupcakes cool in the pan briefly, then transfer to a wire rack to cool fully.
9. Make the frosting: Beat softened butter until creamy. Gradually add powdered sugar on low speed, then beat on medium until fluffy.
10. Add flavoring: Mix in strawberry puree, vanilla extract, and salt until smooth.
11. Frost and garnish: Frost cooled cupcakes and top with fresh strawberry slices.

Recipe Tips

• How to make cupcakes extra moist? Use room temperature ingredients and avoid overmixing the batter.
• Can I use frozen strawberries? Yes, thaw and drain them before pureeing to avoid excess moisture.
• How to thicken strawberry frosting? Add more powdered sugar if the frosting is too soft.
• Why did my cupcakes sink in the middle? Overmixing or opening the oven door too early can cause sinking.
• Can I make these ahead of time? Bake the cupcakes a day in advance and frost before serving.

What To Serve With Strawberry Cupcakes

These cupcakes pair well with:

• Vanilla ice cream
• Fresh fruit salad
• Lemonade or iced tea
• Chocolate-covered strawberries
• Coffee or cappuccino

How To Store Strawberry Cupcakes

Refrigerate: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready to serve.

Strawberry Cupcakes Nutrition Facts

• Calories: 418 kcal
• Carbohydrates: 56 g
• Protein: 3 g
• Fat: 21 g
• Saturated Fat: 13 g
• Cholesterol: 78 mg
• Sodium: 135 mg
• Fiber: 1 g
• Sugar: 43 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use strawberry jam instead of fresh puree?
Yes, but reduce the sugar slightly since jam is sweeter.

How do I make strawberry cupcakes more flavorful?
Use ripe strawberries and a small splash of lemon juice to enhance flavor.

Can I make these cupcakes without buttermilk?
Yes, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.

Why is my strawberry buttercream runny?
Too much puree can thin the frosting. Add more powdered sugar to thicken.

Try More Recipes:

• Pioneer Woman Mango Chia Pudding
• Pioneer Woman Mango Popsicles
• Pioneer Woman Mango Panna Cotta