Ingredients
Equipment
Method
Strawberry Cupcakes
- Prepare the Oven and Tins: Preheat the oven to 350°F and line two 12-count cupcake tins with paper liners; set them aside.
- Make the Strawberry Purée: Blend the fresh strawberries with 1 tablespoon of water in a high-powered blender until you have approximately 1¼ cups of strawberry purée.
- Reduce the Purée: Transfer the strawberry purée to a microwave-safe bowl and microwave for 45 seconds, then stir. Continue microwaving in 30-second increments, stirring between each interval, until the purée has reduced to approximately ½ to ¾ cup.
- Cool the Purée: Set the reduced strawberry purée aside and allow it to cool completely before adding it to the cupcake batter.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt, then set the mixture aside.
- Cream the Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed for 60 seconds.
- Add the Strawberry Mixture: Add the cooled strawberry purée and Greek yogurt to the butter mixture, then mix until combined.
- Incorporate the Eggs: Add the room-temperature eggs and mix well until incorporated.
- Fold in the Flour: Add the prepared flour mixture and fold it into the wet ingredients until just incorporated. Do not overmix, as overmixing can result in chewy rather than light and fluffy cupcakes.
- Fill the Liners: Divide the batter among the prepared cupcake molds, filling each approximately ¾ full.
- Bake the Cupcakes: Bake at 350°F for 16 minutes, or until a toothpick inserted into a cupcake comes out clean or with moist crumbs.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely before frosting.
Strawberry Lime Buttercream
- Combine the Frosting Ingredients: Place the powdered sugar, room-temperature butter, strawberry cream liqueur, lime zest, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment.
- Mix the Buttercream: Begin mixing on the lowest speed to combine the ingredients, then increase to medium speed for 1 minute before raising the mixer to high speed.
- Whip the Frosting: Continue mixing on high speed for at least 3 minutes to develop a smooth, fluffy buttercream.
- Adjust the Consistency: Check the frosting consistency and add the lime juice as needed to thin it to the desired consistency.
- Finish Whipping: Once the consistency is right, continue whipping the buttercream for 2 more minutes.
Assemble and Decorate
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the strawberry lime buttercream.
- Add the Garnishes: If desired, decorate each cupcake with a whole fresh strawberry and garnish with thinly sliced lime wheels.
Notes
- Use fresh strawberries for the best natural strawberry flavor and color in the cupcakes.
- The strawberry purée must be cooled completely before it is mixed into the batter.
- Reduce the purée from about 1¼ cups to ½–¾ cup to concentrate its flavor.
- Greek yogurt can be replaced with sour cream, as noted in the original recipe.
- Avoid overmixing once the flour is added; mix only until the dry ingredients are incorporated.
- Fill each cupcake liner about ¾ full for the intended yield of 15 cupcakes.
- Check the cupcakes at 16 minutes with a toothpick; they are ready when it comes out clean or with moist crumbs.
- Allow the cupcakes to cool completely before frosting so the buttercream stays in place.
- The strawberry cream liqueur is optional, so the frosting can be made without it.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- If storing beyond the first day, check the fresh strawberry and lime garnishes for signs of mold before serving.