Hamdi Saidani Pioneer Woman Strawberry Cupcakes charming style are bursting with fresh strawberry flavor and topped with a luscious strawberry buttercream frosting. They’re perfect for any occasion, from a casual picnic to a special celebration. This recipe makes approximately 24 cupcakes and takes about 1 hour to prepare and bake.
More Strawberry Desserts Recipe:
💗 Why You’ll Love This Pioneer Woman Strawberry Cupcakes Recipe:
- Intense Strawberry Flavor: Real strawberries are used in both the cupcakes and the frosting for a truly authentic taste.
- Moist and Tender Cake: The cupcakes are incredibly moist and tender, thanks to the addition of buttermilk.
- Beautiful and Festive: The vibrant pink color and fresh strawberry garnish make these cupcakes visually stunning.
- Easy to Follow Recipe: The recipe is straightforward and easy to follow, even for beginner bakers.
- Perfect for Any Occasion: These cupcakes are perfect for birthdays, holidays, potlucks, or just a sweet treat.
❓ What Is Pioneer Woman Strawberry Cupcakes Recipe?
Pioneer Woman Strawberry Cupcakes are a delicious and visually appealing dessert featuring moist strawberry-infused cupcakes topped with a creamy strawberry buttercream frosting. They are a celebration of fresh, seasonal flavors and a testament to Ree Drummond’s approachable baking style.
🍓 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
- 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
🧁 Instructions:
- Preheat oven to 350°F (175°C). Line cupcake pans with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix.
- Stir in the strawberry puree. Fill each cupcake liner about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy.
- Stir in the strawberry puree, vanilla extract, and salt. Beat until combined. Frost the cooled cupcakes with the strawberry buttercream frosting. Garnish with fresh strawberry slices.
💭 Recipe Tips:
- Room Temperature Ingredients: Use room temperature ingredients for the best results. This helps ensure everything mixes together evenly and creates a better texture.
- Don’t Overmix: Overmixing the batter will develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
- Cool Completely: Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Adjust Puree: Adjust the amount of strawberry puree in the frosting to achieve your desired consistency and flavor.
- Intensify Flavor: For a more intense strawberry flavor, you can add a few drops of strawberry extract to the batter and frosting.
🍧 What To Serve With Strawberry Cupcakes?
Serve strawberry cupcakes with a glass of cold milk, a scoop of Strawberry Ice Cream, or fresh berries and Strawberry Lemonade, Strawberry Frosé, or a light sparkling wine also complement their sweet, summery flavors.
🎚 How To Store Leftovers Strawberry Cupcakes?
- Refrigerator: Store leftovers strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Store leftovers strawberry cupcakes in an airtight container in the freezer for up to 2 months. Thaw at room temperature before frosting. You can also freeze frosted cupcakes, but the frosting’s texture might change slightly after thawing.
🥵 How To Reheat Leftovers Strawberry Cupcakes?
In The Microwave (if unfrosted): If you need to warm an unfrosted cupcake, microwave it for a few seconds be careful not to overheat it.
FAQ’S
Can I use frozen strawberries instead of fresh strawberries in these strawberry cupcakes?
Yes, you can use frozen strawberries when making strawberry cupcakes. Make sure they are fully thawed and well-drained before pureeing them. Excess water will affect the strawberry cupcake batter consistency.
Can I use a different type of milk instead of buttermilk in the strawberry cupcake batter?
You can substitute regular milk or even a plant-based milk alternative in your strawberry cupcakes, but the texture of the strawberry cupcakes may be slightly different. Buttermilk adds a tang and tenderness that’s characteristic of many cake recipes.
Can I make the strawberry buttercream frosting for my strawberry cupcakes ahead of time?
Yes, you can make the strawberry buttercream frosting for your strawberry cupcakes ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip it with a hand mixer or stand mixer before using to frost your strawberry cupcakes.
Can I use a different type of frosting on these strawberry cupcakes?
Absolutely! These strawberry cupcakes would also be delicious with a cream cheese frosting, a vanilla buttercream frosting, or even a stabilized whipped cream. Think about what flavors complement strawberry cupcakes best!
Can I make these strawberry cupcakes gluten-free?
Yes, you can make these strawberry cupcakes gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour. 1 Look for a blend that already contains xanthan gum.
Can I make these strawberry cupcakes without the frosting?
Yes, these strawberry cupcakes are delicious on their own without the frosting. They’d be great with a dusting of powdered sugar.
Try More Strawberry Desserts Recipe:
Nutrition Facts
Serving Size: 1 serving
- Calories: 418 kcal
- Carbohydrates: 56g
- Protein: 3g
- Fat: 21g
- Saturated Fat: 13g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 78mg
- Sodium: 135mg
- Potassium: 61mg
- Fiber: 1g
- Sugar: 43g
- Vitamin A: 664IU
- Vitamin C: 6mg
- Calcium: 44mg
- Iron: 1mg
Pioneer Woman Strawberry Cupcakes
Description
Pioneer Woman Strawberry Cupcakes charming style are bursting with fresh strawberry flavor and topped with a luscious strawberry buttercream frosting. They’re perfect for any occasion, from a casual picnic to a special celebration. This recipe makes approximately 24 cupcakes and takes about 1 hour to prepare and bake.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pans with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix.
- Stir in the strawberry puree. Fill each cupcake liner about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy.
- Stir in the strawberry puree, vanilla extract, and salt. Beat until combined. Frost the cooled cupcakes with the strawberry buttercream frosting. Garnish with fresh strawberry slices.
Notes
- Room Temperature Ingredients: Use room temperature ingredients for the best results. This helps ensure everything mixes together evenly and creates a better texture.
Don’t Overmix: Overmixing the batter will develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
Cool Completely: Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Adjust Puree: Adjust the amount of strawberry puree in the frosting to achieve your desired consistency and flavor.
Intensify Flavor: For a more intense strawberry flavor, you can add a few drops of strawberry extract to the batter and frosting.
