Double Strawberry Bliss Cupcakes

Written by Published on in Cupcakes, Desserts
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This recipe is for strawberry lovers like me, who can’t resist the juicy, sweet burst of flavor that strawberries bring to any baked goods. I love adding strawberries to recipes, enhancing their taste and creating a delightful experience for everyone at the table. If you are a strawberry lover, this recipe is perfect for you, showcasing these delicious berries in all their glory. Additionally, the recipe uses less sugar, making it suitable for people who don’t enjoy overly sweet desserts, ensuring that the natural sweetness of the strawberries shines through beautifully. You can easily try this at home and serve it at your parties to impress your guests. I assure you that your kids, family, and friends will love it as much as I do; they’ll be asking for seconds and wanting to know your secret! With the vibrant color and fresh aroma, this delightful dish will become a staple in your kitchen, perfect for all seasons.

Double Strawberry Bliss Cupcakes

Double Strawberry Bliss Cupcakes

Recipe by YummieJoyTreats

This recipe features fresh strawberry cupcakes made with real strawberries and coconut milk, resulting in a moist, flavorful treat. The cupcakes are topped with homemade strawberry frosting made with fresh strawberry purée, resulting in a vibrant, fruity dessert perfect for parties or special occasions. The recipe yields about two dozen cupcakes and emphasizes authentic strawberry flavor in both the cake and the frosting.

Course: DessertCuisine: AmericanDifficulty: Easy
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Prep time

30

minutes
Baking time

22

minutes
Cooling time

5

Yield

24 Cupcakes

Ingredients

  • For the Strawberry Cupcakes:

  • ¾ cup unsalted butter at room temperature

  • 350 g sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 300 g all purpose flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup coconut milk (from can)

  • ¼ cup strawberry puree

  • 1 cup chopped fresh strawberries (hulled and washed)

  • For the strawberry buttercream:

  • ¾ cup strawberry purée (reduced)

  • 1 cup plus 2 tablespoons unsalted butter at room temp

  • ½ teaspoon salt

  • ½ teaspoon vanilla

  • 420 g powdered sugar; sifted

Instructions

  • Make the Strawberry Cupcakes:
  • Preheat the oven to 350°F. Line two muffin tins with cupcake liners.
  • Make the strawberry puree by blending the strawberries until smooth. You should have about 1 cup of puree. Set aside ¼ cup for the cupcakes and ¾ cup for the strawberry buttercream.
  • Chop 1 cup of fresh, ripe strawberries by hand or pulse them briefly in a food processor.
  • In a large bowl, use a stand mixer fitted with the paddle attachment to cream the butter and sugar together until well combined.
  • Add the eggs one at a time, mixing until each egg is fully incorporated. Then mix in the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Add the flour mixture to the wet mixture in three batches. Between batches, add half of the coconut milk and strawberry puree.
  • Mix until the wet and dry ingredients are fully combined before adding the next batch.
  • Scrape down the sides of the bowl as needed. The batter should turn a pale pink color.
  • Fold in the chopped strawberries.
  • Spoon the batter evenly into the 24 lined cups, filling each about ⅔ full. Bake for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Make the Strawberry buttercream:
  • Pour ¾ cup of strawberry puree into a saucepan and place it over medium heat.
  • Simmer the puree for 8 to 10 minutes, whisking often, until it thickens and reduces by about half to just over ¼ cup.
  • Scrape the reduced puree into a container and refrigerate it for about 20 minutes, or until completely cold.
  • Beat the butter and salt together until light and fluffy, then scrape down the sides of the bowl.
  • Add the vanilla and beat again. Mix in 170g of powdered sugar until fully combined.
  • Add 2 to 3 tablespoons of the chilled reduced puree and 113g of powdered sugar. Beat until combined.
  • Add the remaining reduced puree and mix until incorporated.
  • Add the remaining powdered sugar and mix until smooth.
  • Mix on low speed for 15 to 30 seconds, then increase the mixer to the highest speed and beat for about 5 minutes.
  • Stop once or twice to scrape the bowl and paddle as needed. The buttercream is ready when it looks lighter in color, creamy, smooth, and fluffy.
  • Frost the cooled cupcakes and serve.

Equipment

  • Baking cups
  • Blender
  • Cupcake pans
  • Ice cream scoop
  • Measuring cups and spoons
  • Mixer bowl cover
  • Mixing bowls
  • Spatula or spoon
  • Stand mixer

Notes

  • Use canned full-fat coconut milk, not coconut cream. This helps bring out the strawberry flavor and makes the cupcakes taste rich and delicious.

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