Strawberry Cupcakes with Strawberry Meringue Buttercream
These soft, sweet strawberry cupcakes packed with fresh chopped strawberries are topped with a silky smooth meringue buttercream loaded with fresh strawberry flavor. During peak strawberry season, these cupcakes are an absolute must!
When I first made these strawberry cupcakes, my husband proclaimed that this was the best cupcake I had ever made. That’s saying quite a bit, considering that the likes of chocolate salted caramel cupcakes, chocolate & peanut butter cupcakes, margarita cupcakes, and many more have graced my kitchen.
So what makes this cupcake so amazing? Two very important elements: An incredibly moist and light cake loaded with tons of chopped fresh strawberries and a strawberry Swiss meringue buttercream that is absolutely to die for!
Fresh, Frozen, or Freeze-Dried Strawberries?
When it comes to making strawberry cupcakes, there are a number of ways to get that delightfully sweet strawberry flavor into your cupcakes. Each different option provides a delightfully sweet addition; if you are thinking about adding strawberries to your baking, here are a few things to keep in mind with each one.
- Fresh strawberries: I deeply believe when a recipe calls for fresh, fresh is best. It adds a better texture and appearance to the finished product.
- Frozen strawberries: These work best when a dessert is going to be baked. You may need to adjust the baking time by increasing a few minutes since they will add additional moisture.
- Freeze-dried strawberries: These are most often used to add a pink color and a strawberry flavor without adding additional moisture to a recipe. More often than not, when you are adding freeze-dried strawberries you will need to pulse them into a fine powder.
For this recipe, I use fresh strawberries. Especially when they are in season, there is truly no better option.
How to Make Strawberry Cupcakes
Ingredients You Will Need
- Cake Flour: Cake flour helps give the cupcakes a tender, fluffy finish.
- Baking Powder + Baking Soda: Gives the cupcakes rise while they bake.
- Butter: I use unsalted butter at room temperature in these cupcakes.
- Sugar: Sweetens the batter.
- Vanilla: Added flavor!
- Eggs + Egg white: Adds a little structure and form to the cupcakes as they bake.
- Whole Milk: Adds flavor and tenderness to the cupcake batter.
- Strawberries: Fresh strawberries that have been washed and finely chopped add sweet juiciness to each bite.
Make the Strawberry Cupcakes
I love the reversed creaming method, which results in unbelievably moist and tender cupcakes.
We start by preheating the oven and preparing a standard muffin tin with paper liners, then get into mixing the batter:
- Sift the dry ingredients: I like using a fine-mesh sieve for sifting.
- Mix in butter, milk & vanilla: The mixture will end up looking crumbly and thick.
- Add in remaining milk, eggs, and sour cream: The batter will be luscious and creamy. Avoid overmixing; small little lumps are okay!
- Fold in strawberries: Remove the bowl from the mixer and gently fold in the chopped strawberries by hand.
- Bake the cupcakes: Divide the batter evenly among the lined cups. Bake until golden and a cake tester inserted in the center comes out clean, 20 to 25 minutes.
- Cool the cupcakes: Transfer the pans to wire cooling racks and let cool for 15 minutes. After 15 minutes, turn out the cupcakes onto the rack and let them cool completely before frosting.
Strawberry Meringue Buttercream
This strawberry meringue buttercream is fluffy, has a light-as-air texture, isn’t overly sweet, and completely melts in your mouth. Adding pureed fresh strawberries makes it the perfect complement to the strawberry-studded cake beneath. To whip up this buttercream frosting, you will need the following:
- Strawberries: Fresh pureed strawberries give the frosting a delicate pink color and all the sweet strawberry flavor.
- Eggs Whites: Lightly cooked and whipped with sugar, these egg whites give the frosting a silky smooth finish.
- Sugar: Sweetens the frosting and helps whip the egg whites to soft peaks.
- Butter: Adds flavor and structure to the buttercream.
- Vanilla + Salt: Lots of flavor!
Now that you have the ingredients, let’s whip up some frosting!
- Prepare the strawberries: Puree the strawberries in a food processor or blender then set aside.
- Dissolve sugar in the eggs: Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Whisk the egg mixture: Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing the speed to medium-high, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bow), about 10 minutes.
- Add the butter: Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time. Mix well after each addition.
- Flavor with strawberry puree: Add the strawberry puree and beat until combined and silky smooth. Stir the frosting with a rubber spatula until the frosting is smooth.
Troubleshooting the Strawberry Swiss Meringue Buttercream
I want to warn you that when you add the fresh strawberry puree to the buttercream mixture, it WILL look curdled (see the photo above). Just keep beating and be patient; it will transform into a gorgeous, silky smooth frosting.
If you still run into some problems, these are some of the most common issues people encounter when making Swiss meringue buttercream; let’s learn how to fix them:
- No stiff peaks – In this case, prevention is the best medicine. When separating your eggs, be sure that not a single drop of egg yolk gets into your whites, or no matter how hard or how long you mix them, you just will not be able to achieve stiff peaks. If you’re sure that’s not the reason, pop the bowl in the refrigerator for 10 minutes and then try again. Usually, a cool-down can help.
- Frosting runny or won’t thicken – This is always due to heat. Either the meringue was still too warm, the butter became too warm while sitting out, or the ambient temperature in your kitchen is on the warm side. To remedy this, place the bowl in the refrigerator for 15 to 20 minutes, then whip again for 3 to 4 minutes and it should become thick and luscious. Return to the refrigerator and whip again if necessary.
- Frosting “breaks” or becomes curdled – To fix this, place the mixing bowl back over a saucepan of simmering water until you see the edges begin to melt. Place it back on the mixer with the whisk attachment, start on low speed, then gradually increase to medium-high and whip for 3 to 4 minutes. Repeat as necessary.
Decorate the Cupcakes
If you are planning to frost the cupcakes the same day you make the frosting, keep the frosting at room temperature. To frost the cupcakes:
- Use an offset spatula to frost the top.
- Fill a piping bag fitted with an Ateco #828 Open Star tip. Starting in the center, swirl around to frost the base, then move the tip inward and swirl a smaller layer, continuing up until the desired height.
Alternate Frostings
If you are looking for additional frosting options here are a few other frostings that would pair deliciously with these strawberry cupcakes!
- Strawberry Frosting from my Neapolitan Cake
- Cream Cheese Frosting
- Chocolate Frosting
- 7 Minute Frosting
Storing, Freezing, Making Ahead
- Storing unfrosted cupcakes: Store unfrosted cupcakes for up to 1 day in an airtight container.
- Storing frosted cupcakes: Frosted cupcakes can also be stored for up to 1 day on the counter in an airtight container. They also can be stored for up to 3 days in the refrigerator in an airtight container.
- Freezing: Freeze cupcakes for up to 2 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Making ahead: Since they do not last longer than 3 days I would recommend freezing the cupcakes if you plan to make them in advance.
Adjusting the recipe
- For Mini Strawberry Cupcakes: This recipe will make 24 mini cupcakes. Divide the batter between the wells of a mini muffin pan. Bake for 9-14 minutes. Check for doneness at 9 minutes by inserting a toothpick in the center. Add time as needed until cooked through.
- To Make into a Strawberry Cake: Double the recipe (see recipe notes) and bake in a 9×13-inch pan at 350 for 28 to 32 minutes. You can also divide the batter between two 9-inch cake pans. Begin checking for doneness around 18 minutes.
Sweet Strawberry Recipes to Try Next
- Strawberry Cheesecake Bars
- Easy Homemade Strawberry Shortcake Recipe
- Strawberry Pretzel Salad
- Roasted Strawberry and Buttermilk Ice Cream
- Strawberry Mirror Cake
If you make these Strawberry Cupcakes and love them, remember to stop back and give the recipe a 5-star rating – it helps others find the recipe! ❤️️
Strawberry Cupcakes with Strawberry Meringue Buttercream
These soft and sweet strawberry cupcakes are studded with fresh chopped strawberry and topped with a silky smooth strawberry meringue buttercream.
Ingredients
For the Cupcakes:
- 1½ cups (343.75 g) cake flour
- ¾ cup (450 g) granulated sugar
- ½ teaspoon (1 tablespoon) baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon (1 teaspoon) salt
- ½ cup (227 g) unsalted butter, cubed and at room temperature
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ½ cup (244 ml) whole milk, room temperature and divided
- 3 tablespoons sour cream, room temperature
- 1 (3) egg, at room temperature
- 1 egg white, at room temperature
- ¾ cup (288 g) finely chopped fresh strawberries
For the Strawberry Meringue Buttercream:
- 8 ounces (216 g) fresh strawberries, rinsed, hulled and coarsely chopped
- 5 (4) egg whites
- 1¼ cups (250 g) granulated sugar
- 1½ cups (340.5 g) unsalted butter, cut into tablespoons, at room temperature
- Pinch salt
- 2 teaspoons vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners.
- Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside.
- Beat the dry ingredients on low speed for 15 seconds to combine.
- Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix!
- Using a rubber spatula, gently fold in the chopped strawberries.
- Divide the batter evenly between muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely.
- Make the Strawberry Meringue Buttercream: Place the strawberries in a food processor and puree until smooth.
- Place the egg whites in a heatproof mixing bowl (the bowl of your stand mixer would be ideal, but another heatproof bowl will work). Fill a medium saucepan with 1 to 2 inches of water and place over medium-low heat for a slow simmer.
- Add the sugar and whisk together. Place the bowl over the saucepan and whisk constantly until the sugar is completely dissolved and the mixture reaches 160 degrees F on an instant-read thermometer. This can take anywhere from a few minutes up to 10 minutes.
- Remove the bowl from the saucepan and place on your stand mixer fitted with a whisk attachment (you can also use a hand mixer if that’s all you have). Whip on medium-high speed until stiff, glossy peaks form, about 10 to 15 minutes. (If you have stiff peaks but your bowl or the meringue is still warm to the touch, place the bowl in the refrigerator for 10 minutes or so to cool down before you add the butter.)
- Switch to the paddle attachment and beat on medium-low speed while adding the butter one piece at a time, waiting for each piece to fully incorporate before adding the next.
- Once all of the butter has been incorporated, add the vanilla extract and salt. Beat for 30 seconds, stop and scrape down the sides and bottom. With the mixer running, add the strawberry puree and continue to beat until incorporated and silky smooth. The frosting may separate and look curdled, but KEEP BEATING! It will come back together. Once it has all reincorporated, increase the speed to medium high and beat until light and fluffy.
- Pipe or slather the frosting on the top of the cupcakes.
Notes
- Equipment: Standard muffin tin / paper liners
- Doubling Recipe: If you plan to double this recipe, use ⅓ cup sour cream and 3 whole eggs, and double all of the remaining ingredients.
- Mini Cupcakes: This recipe will make 24 mini cupcakes. Use a mini muffin pan and bake at 350 degrees F for 9 to 14 minutes.
- 9×13-inch Cake: This can be baked in a 9×13-inch pan. Bake at 350 degrees for 28 to 32 minutes.
- Layer Cake: Divide the batter between two 9-inch cake pans and bake at 350 degrees for 18 to 22 minutes.
- Storing unfrosted cupcakes: Store unfrosted cupcakes for up to 1 day in an airtight container.
- Storing frosted cupcakes: Frosted cupcakes can also be stored for up to 1 day on the counter in an airtight container. They also can be stored for up to 3 days in the refrigerator in an airtight container.
- Freezing: Freeze cupcakes for up to 2 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Making ahead: Since they do not last longer than 3 days I would recommend freezing the cupcakes if you plan to make them in advance.
- Base cupcake recipe adapted from Sally’s Baking Addiction.
Calories: 260kcal, Carbohydrates: 31g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 51mg, Sodium: 87mg, Potassium: 97mg, Sugar: 21g, Vitamin A: 450IU, Vitamin C: 8.7mg, Calcium: 33mg, Iron: 0.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
Does frosting part of the recipe make enough for a 3 tiered layer cake if I’m just frosting the sides and top and making a dam between layers?
would like to make these for Easter but the measurements are confusing me.
i have been following you and your family since your first born. and i just want to send my love, prayers and thoughts to you, your family and your son that he may recover from this awful, awful illness. thoughts and prayers. liz
Love love the icing. Light and fluffy! Not too sweet. I made a 3 layer cake – tripled the cake recipe and doubled the icing. Could have done 1.5x the icing recipe. Highly recommend. It was a hit
Can you reheat after you have added the butter and strawberries? Mine was stuff, and looked great until I added my strawberries, now it looks curdled. Any advice. Currently making for my husband’s birthday tomorrow.
I’m planning on making rainbow cupcakes with just the strawberry frosting. How would you adjust this recipe for 24 cupcakes to frost?
A winner in my book! Both the cupcakes and frosting came out without a hitch. I did add some ground up, freeze dried strawberries to both the cupcake and frosting, just to boost the pink color. I frosted the cupcakes and popped them in the freezer and pulled them out a few weeks later on the day of our party. I let them mostly defrost, popped on a fresh strawberry and waited for our guests. Rave reviews all around!! Anything I can make ahead of time, freeze and present – is the only way I roll. It makes a party so much less stressful so I am very grateful to have come across your most delicious cupcake recipe!!
Can I use the cake flour substitute (all purpose flour +cornflour) for this recipe please? I have checked everywhere and there’s no cakeflour where I live
I’ve made this recipe so many times! I love that it’s a beautifully pink cake for my girls’ birthdays, without food coloring! The frosting is amazing. Things have obviously changed in the recipe since I made it last, which have made it much more confusing, and caused a catastrophic problem that had me remaking the entire cake. For some reason, there are totally different amounts in parentheses in the recipe. 1 or 3 eggs? 1/2 tsp or 1 tbsp baking powder?! Thankfully, I ignored the numbers in parentheses so that wasn’t the problem. In the recipe notes under the recipe, it says the recipe will make two 9″ layers. Buried deep within the wordy bloggy part above the recipe (does anyone actually read all of that ever?), it says that it will make two 8″ layers IF YOU DOUBLE THE RECIPE. After making 1.5 batches for three layers and ending up with three pancakes, I had to totally remake the recipe at 2am for my daughter’s birthday party the next day.
Anyway, I love this recipe, and have probably made it as both cupcakes and cakes at least 8 times. I just forgot how many batches I made in the past for a 3-layer cake, and unfortunately the information in the recipe was very confusing.
Thanks for the awesome recipe! It has been my staple for most of my girls’ birthday parties for the past several years!
The cupcakes turned out, but I’m 45 minutes deep into this frosting and it’s still the texture of a gazpacho soup. Huge waste of time. I should have read more of the comments!
I made these for my son’s 1st birthday party last month, and they were SO good! I followed the directions and didn’t have any issues with the meringue coming together like some have described. I would definitely make these again! Thank you, Michelle, for yet another fabulous recipe!
These cupcakes are scrumptious!! That my word for better than delicious! They make you want to close your eyes and wiggle your shoulders! My sister and brother-in-law think I am a cupcake genius after tasting these cupcakes!!
The icing could make anything taste good! Lol. Wish the recipe didn’t make so much icing so I wouldn’t be tempted to eat it! Almost think I could have doubled the cupcakes and still had enough icing because I put A LOT on the 15 cupcakes I had. Had at least 2 cups left over. Will make again!
I have used brown eyes baker’s original strawberry cupcakes adopted from Martha Stewart. I noticed this recipe calls for sour cream and only cake flour.
Has anyone compared the original recipe from this one? My family loves the original recipe and I haven’t tried this new version. Just wondering what’s the difference?
I made these cupcakes and received rave reviews! They tasted even better the next day! Fresh strawberries is the way to go!
My kids like sweet strawberries with chocolate, so could you make one for a cupcake with a strawberry protein bar on top. that will taste good. I hope so!
I have been making these for years and they are truly delicious. My family loves them. I have also dipped these in a chocolate ganache, chocolate covered strawberry cupcakes. You will thank me later for that tip.
Waoh! Nice Recipe. I’ll definitely try this, Thanks for sharing this.
It is very good recipe! And this video is very good! I can easy cook this. Thank you!
They were incredible! I didn’t make any adjustments at all… they came out like clouds. They were so good, I didn’t even think they needed frosting!
Oh my word. I made these cupcakes for my daughter’s 5th birthday and holy cow. They were incredible! I didn’t make any adjustments at all… they came out like clouds. They were so good, I didn’t even think they needed frosting! The texture was perfect, light and airy…they melted in your mouth without being dense or too muffin-like. I would make these again in a heartbeat! The only change I would make next time is maybe cut down the sugar a bit…the recipe was so good that it didn’t need that much. It was so good as is. I highly recommend!!
*I did not make this frosting… I didn’t have the time and the whole “heating egg whites” kind of scared me… LOL! So I used this frosting and it was amazing!!!! https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/
I originally made these in September of 2012, and I thought that I had reviewed them, but I cannot find it. What I remember is that the cupcakes were a hit, but I thought that they would be better with in-season fruit. I planned to make them again in June. Fast-forward 7 years (!), and I decided to make them again because my mother still remembers them. I decided to make the recipe as a cake for my mother and daughter’s combined birthday party, and it turned out great. The cake made 3, 9″ layers. The frosting was enough for between the layers and to cover the cake.
I remember that when I make the cupcakes, I had thought that the texture was more like a muffin than a cake, so I was very careful to not overmix the batter. I had all my ingredients ready, and I followed the directions exactly. The cake is not light an airy, more dense and buttery, but I feel like it works with the frosting.
Oh, and the frosting! I totally expected to have to fix the Swiss Buttercream Meringue, but it actually came together without a hitch. As far as in-season strawberries? I think the California or Mexican strawberries that we get now are fine.
Michelle
I am confused by these directions.
“Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.”
On one hand you say “but not dry” then you say to continue until fluffy and glossy. If that is correct. How do I avoid beating until dry but still get to glossy and fluffy?
Also, have you ever used the meringue powder in place of egg whites and if so, is the taste or texture different when frosting is completed?
What about the powder for meringue cookies sny taste ir texture differences?
Appreciate anyone knowing these answers providing feedback.
Thank you
Can you freeze these cakes then ice later? 350 for how long?
Thanks
I usually love browneyedbaker and the site is frequently a go-to for our family. However, today I tried this meringue buttercream. I regularly make swiss meringue buttercream and these directions are not clear for the process. Had I not already known how to get the buttercream to that silky deliciousness, following this recipe would have failed me. Also, once the buttercream got to the right consistency, I added the strawberries and it turned the whole thing to a goopy mess. I’m waiting now for it to harden up in the fridge enough that I will hopefully be able to use it and not have to throw it away. Maybe straining the strawberries or cooking them down would be better so you add less moisture?? Thanks for the great site, I’m disappointed this one didn’t turn out.
I had this happen too. But it’s pretty cold here and I had been mixing awhile- my butter was too cold, I took a cup of it out and microwaved it for 15-20 sec. then streamed it in while mixing with whisk attachment. Within a minute or two fluffy and delicious!
My sister gave a ton of stawberries and asked to make strawberry shortcake. However I felt like there was something better! Siri sent me to your recipe! I’m excited to bake this morning! Thank you for sharing your talent! ❤️
Does the ingredients have to be room temperature?
Really nice i eat this.
I made these and they are wonderful!! The swiss buttercream is the best I ever had…not overly sweet and they are fluffy as I like it but certainly not low fat, lol. The strawberry buttercream is labor intense but worth every bit of effort. I do want to point out that I read somewhere that if your icing separates/curdles, you simply keep beating and it comes together into the luscious, fluffy icing it’s supposed to be and I sure needed that advise because mine separated. Also, you should use real butter…margarine is a whole nother animal and has water and even if it worked in this recipe, it would be a shame not to have that lovely butter flavor. Thank you for this wonderful baking site!
I made the strawberry meringue buttercream to frost a vanilla cake (my daughter’s birthday cake request). The frosting is delicious. Very fluffy and light, not overly sweet & had great strawberry flavor. The whole family loved it. Thank you for the recipe. It was yummy & the directions were clear and easy to follow.
I want to make a strawberry cake. How do you think the strawberry cupcake recipes would hold up as a cake?
I haven’t tried it, so I couldn’t say for sure. If you’re making it for a function, I would do a trial run first.
These are amazing!! I’ve been using your recipes for years now, and they never fail me. I was tasked with making strawberry cupcakes for a 6 years olds birthday party and these were a big hit. The kids loved them, the men loved them, and even people who said they always go for chocolate (which was an option) loved them. I will definitely be using this recipe again.
I would like to make a layer cake with this recipe, is the recipe large enough?
Hi Jessie, Yes this should be enough for a layer cake, enjoy!
This is very nice. I eat this cake.
yeh this is very nice. I eat this.
I have made these cupcakes they are wonderful. I need a cake for tomorrow have you made this in regular 13×9 cake pan? If so any adjustments and do you think the recipe for the frosting will be enough to frost the cake being that it’s just one layer and I will be piping a border on it too? Thanks for any tips.
Hi Sonia, I have not made it in a 9×13 pan, but I think it will work. The frosting recipe should be plenty!
Some recipes require SMB water/sugar be cooked until 160 degrees and others just until you feel no crystals. I thought you had to reach 160 for safety sake. Could you comment on this for clarity.
Thanks
Hi Pam, I have not seen one call for a particular temperature but if you’re worried about the raw egg, then yes, I would heat it until it reaches 160 degrees (or you could use pasteurized eggs).
Hi Michelle! Do you think this frosting would be good on your angel food cake? If so, do you think I’d need to double the recipe? Thanks :)
Hi Cassie, I think it would be delicious! If you want to frost the entire cake (and not just the top), I’d double it just to be safe!
OMG these look amazing! I think I’m going to have to try these. I was thinking about trying something different than chocolate, vanilla or lemon.
it become favourite dish of my daughter and she always ask me to make it for her. thanks for such a spelended dish
The frosting recipe is too wet. Adding the stated amount of pureed strawberries adds too much water which causes the separation.
I made this frosting 3 times over the past week. The first batch was actually a double batch (and a test) and I only had enough pureed strawberries for 1. Even this reduced amount of puree caused the butter to curdle, so I added some powdered sugar to “dry out” the mix. This helped, but I fear it made the frosting too sweet (no worries, I’m sure the kids loved it). It did not occur to me that less strawberry would be better, even though half the amount is enough to make a great strawberry flavor.
For the second batch, I used the stated amount of strawberries, and could not get the frosting to come together even with extra powdered sugar, heating, more whipping/beating, etc. Just too wet.
The 3rd batch was an attempt to replace the 2nd batch as I did need it for a cupcake order. I search for other recipes for this type of buttercream and came across several that seemed to be identical except for switching to the paddle attachment when adding the butter. I tried Martha Stewart’s recipe, adding the puree slowly, and while it was a bit improved, once I added the last bit of puree, the frosting fell apart. I added more powdered sugar and it came back together, albeit not as smooth as a frosting without added water.
I am convinced the additional water from the berries is what has caused these failures. If you agree and have had the same experience would you consider decreasing the stated amount of pureed strawberries, changing the puree to a jam or reduction, and/or adding a warning that too much puree will cause separation due to the extra water? I use local and/or organic ingredients when I bake (as much as possible), so when recipes don’t work or are incomplete and the ingredients are wasted, it is really expensive in terms of money AND time AND confidence.
I used your recipe because your blog is familiar to me and I follow you on social media, so I mean this to be as constructive a criticism as I possibly can.
Hi Angela, I’m sorry that this frosting didn’t work out for you. I still have not had an issue with it breaking and not coming back together. There was a helpful tip a couple of comments above about heating a portion of the frosting and then whipping.
Strawberry is a wonderful fruit and it gives a great flavor to desserts. Cupcake is a sweet that both children and adults love. Strawberry cupcake will win everyone’s heart.
These cupcakes are my go to, ive made them a bunch of times now and have a few pointers for those who are having issues with the frosting “curdling” when you add the strawberries, i wept the first time it happened and threw out an entire batch and started again only to have it happen for a second time….at midnight I was not going to try again.. a quick internet search let me to a blog post that said when this happens to take a cup or so of the frosting out, microwave it for 15-20 seconds and put the warm melted frosting back in and whip.. it works every time and it comes together within a couple of minutes without fail every time!! Here is a link to the site for other swiss meringue issues
How to fix Swiss Meringue Buttercream Frosting
http://www.thebrewerandthebaker.com/archives/7640
Happy baking!!
Thanks for the great tip!!
yeah i use this recipt and very delicious
its my favourite too. thanks for your comment
These cupcakes look awesome! My sister requested a strawberry cake for her birthday. Do you think I could make it into a cake using a 9 inch round pan ? If so, at what temperature?
Hi Shaz, I haven’t tried converting this to a cake, but you would need to make a two-layer cake given the amount of ingredients. If you only want a single 9-inch layer, then I would suggest cutting the recipe in half.
This recipe fills a half-sheet pan generously. I think that’s probably about 3 layers?
On another note, just to let some of your readers know, when I made the buttercream and added the butter, it all turned into a melted butter looking mess. I thought, “oh no, I did something wrong” but I just kept letting it beat anyway and it did come together! After adding the puree it seemed to separate again but again I just kept beating and it turned out AMAZING! ?
https://goo.gl/hWZwUW
I made this today and it was FANTASTIC. Best cupcake recipe ever! Only change I made was I halved the amount of strawberries for the frosting because I didn’t have enough. The frosting did not turn out watery for me, but I did have to blend it for over 20 minutes. Still turned out great! Definitely reminiscent of my favorite Baked & Wired strawberry cupcakes. Thanks for the great recipe!
I really wish I had read the comments on this recipe prior to making it. I too had major difficulties with the frosting never coming together and I consider myself a very good baker. I would never try it again. A huge wast of time and ingredients for a very unappealing frosting (actually more of a glaze) for 2 dozen cupcakes I made for a friends party. I really think you should make a statement about the frosting at the beginning of your recipe. I have made several of your recipes and they have all turned out great, but this one was unfortunately a fiasco.
I just made these and they were such a hit! Thank you so much Michelle ☺️
http://kateandherbakes.co.uk/strawberry-cupcakes-with-vanilla-icing/
i love strawberry flavor. i definitely make it at my home. thanks to share.
Woow, I got recipe now going to make it.
On another note, just to let some of your readers know, when I made the buttercream and added the butter, it all turned into a melted butter looking mess. I thought, “oh no, I did something wrong” but I just kept letting it beat anyway and it did come together! After adding the puree it seemed to separate again but again I just kept beating and it turned out AMAZING! :)
Hello, I made these cupcakes yesterday and they were delicious! I had leftover cupcakes and frosting so I put the frosting covered in the fridge. When I attempted to re-beat it again (after letting it come to room temp), it turned into a cottage cheese-looking, strawberry mess! I know your recipe notes it can be whipped back up again but HOW?! Thanks!
Hi Juli, I’m sorry you had trouble with the frosting! Per the notes above, I just let it come to room temperature, which I know you said you did, then beat on low until smooth and creamy. I’m wondering if some extra moisture came out of the strawberries while in the fridge and made it a little soupier?
I discovered this recipe a couple years ago when my then 7 year-old niece requested strawberry cupcakes for her birthday and they have been a hit with adults and children alike! Thank you! (You should have seen how surprised my sister-in-law was when I showed up with fresh strawberries and not a box of strawberry cake mix!) I now have a son who is turning one next month, but he much prefers blueberries to strawberries. Will this recipe work as well with blueberries substituted in the cake and the frosting?
Hi Jenny, I haven’t tried this with another type of berry – let me know how the blueberry version turns out!
I’m searching for a super easy cake recipe to make with my little sister this weekend because I’m quite clumsy and some ingredients are hard to find in my town, thank you for sharing!! Ah, can I make this without electric mixer? :D
Unfortunately, this recipe (especially the frosting) would be near impossible to make without an electric mixer :(
While the cupcakes are lovely, something is horribly wrong with the swiss buttercream frosting. 3 hours and I still can’t get this fixed! Good grief, what a time suck. I’m an accomplished cook, but this frosting is for the birds. I have tried every fix there is with no success. I suppose I’ll have to toss the frosting and move on to something else.
Hi There! Can these be made into a cake? Would you alter the recipe in any way? I wanted to serve this same recipe (35-40 people) but make an actual cake.
Hi Alexis, This will make a two-layer 9-inch cake, you’ll just need to increase the baking time a bit.
And also what if I don’t have a paddle attachment?
I assume then you have two beaters? That’s fine, you just wouldn’t want to use a whisk attachment or dough hook.
Do you have measurements for this recipe to yield 12 cupcakes? For some reason every time I cut a recipe in half it doesn’t seem to come out right. Any suggestions? And what are your thoughts on using buttermilk instead or regular milk?
Hi Rachel, I have halved this recipe and didn’t have an issue. I would not substitute buttermilk, as the acidity reacts with the leaveners, so I would leave it as regular milk so as not to have to make additional adjustments.
What would be the cooking time if I wanted to make it a cake instead of cupcakes?
Hi Lavon, I have not attempted this as a cake, so unfortunately I don’t have an exact baking time.
Hi! can i substitute frozen strawberries or jam instead?
Hi Beth, I think frozen strawberries would impart too much water, same for the jam. This is definitely a recipe that is best made in season with fresh ingredients.
Wish I’d read through these comments before I made the frosting because I would’ve saved myself the panic attack I had when I added the strawberry puree. But I kept blending and I’m glad I did because they were scrumptious. I took them to book club and they raved. I asked if they were “GOOD!!” or just “good” because it took a little effort to make them and they insisted they were definitely worth the trouble. Thanks for another delicious recipe!
I just made these for my Mom for Mother’s Day and she loved them. I almost thought the icing was ruined because it did look separated after adding the strawberry purée. I was able to save it by putting in the fridge for 25 minutes and then whisking in the mixer until it was a better consistency. I was still afraid it was too liquid but when I piped them on they held the shape. The icing is definitely very different from classic buttercream – very light and fluffy. It was really fun to try and turned out great in the end. This will not be the last time I try Swiss meringue buttercream. I also liked that this recipe did not call for jello like many other strawberry cake recipes. Thanks so much!!
Hi, I was quite pleased when I made these cupcakes a week before Easter. We ate a few frosted cupcakes and then I froze the remaining frosting separately from the baked cupcakes. I let the frosting defrost in the refrigerator overnight and then your directions said to let it come to room temperature before beating with the paddle attachment. I left the container on the counter for 3 hours to come to room temp. and then put it in the bowl of the stand mixer and began to beat on low. It became a liquid mess that could not be put on the cupcakes. Help? I want to make these again but almost never have the time to make dessert the same day or 1-2 days before a party. don’t want another failure. Thank you!
Hi Toni, How long did you beat it? Meringue buttercream does separate but then comes back together.
Thank you for responding, Michelle. I beat it at low for about 10 minutes and did not see a difference once it became more liquid. I thought it was lost and stopped. I put it back in the refrigerator. Do you think I should try again? Low on the KA seems like stirring. When directions say “beat” I always think more like a “4” or “5” on the KA. unless directions say “high.” But because your directions did say “low” I beat it at “2.” How long would you keep working it and would you tell me what number you think is “low?”
Hi Toni, I do typically refer to 2 as low, as well. I would try again, on medium speed (5) and see if that works.
Wa-hoo! Thank you so much for this recipe! My husband requested strawberry cupcakes for Easter this year, and I have had a really hard time finding a recipe that didn’t use a cake mix or Jell-O. I’m so excited to make these and I know my husband will be happy too!
Hi michelle. Just want to ask what will be the
Best substitute for whole milk? Thank you sooo much
Hi Mitch, I don’t recommend substituting something else for the whole milk.
The cupcakes are fantastic, but the buttercream didn’t turn out so well. I’m not sure what happened, as I followed instructions to a tee. I had to throw it out because it was way too runny. I even tried adding sifted powdered sugar to thicken it up. No such luck.
In the recipe you note that the strawberry cupcakes can stay in an airtight container for 1 day. The coconut cake recipe, which also has a meringue buttercream frosting, says the cake can stay at room temperature in an airtight container for 3 days. Why is there a difference? They both look delicious! I would like to make one of the two and then travel to a family Easter gathering. Trying to decide which will hold up the best. Thank you!
Hi Ann, The strawberry puree in this buttercream makes it a little softer than the one on the coconut cake, which is why it won’t last as long.
Thanks for the quick response Michelle. However, the recipe does not say the egg whites should be folded in the batter. It says to beat eggs with the mixture one at a time. At what point should this be done particular because the flour mixture will be incorporated (beaten) and the essence folding the egg whites in will be lost.
Hi Jel, I mispoke, I got this mixed up with another recipe. The only thing I can think of is if the strawberries were water-heavy and caused the batter to collapse. If your oven temperature was correct (using an oven thermometer) and you did not make any changes to the ingredients or technique, there’s no reason the cupcakes should have collapsed.
Hi Michelle,
I just made these cupcakes. About 15 minutes into baking, the cupcakes fell quite miserably. I did not open the oven door and my oven temperature was right. Even worse, the edges of the cupcake formed crusts. Any idea what could have gone wrong? I waited for them to cool a bit and ate one…..tasted sooo good :-) but they still looked so miserably sad :-{ HELP PLEASE!!!
They certainly did not come out looking like yours….I am so jealous:-(
Hi Jel, A couple of things – make sure that your baking powder was fresh. Also, be sure that the egg whites were whipped to stiff peaks, and that they were folded in very gently. If you stir them in too roughly, it can deflate the batter.
Okay, I made these (and several other) cupcakes for V-day. When it came time to make the frosting, I followed the directions exactly, however, after putting the butter in with the meringue, it all turned to this yucky, cottage cheese-looking mess! I just kept whipping away in the kitchen aid mixer and added some powdered sugar. It did eventually firm up and sort of come together but the taste doesn’t seem that wonderful to me! What did I do wrong? Help!
Hi Juli, That cottage cheese texture can happen when making a meringue buttercream, however it will come together as you continue to mix. I can’t speak to the flavor, though, if it was something you didn’t particularly like.
Dear Michelle,
I just made these tonight and they tasted amazing! However, the problem I had was that my cupcakes would shrink after I take them out of the oven. Not really shrink, but rather, they would flatten on the top. Do you have any inkling as to why that happened to my cupcakes? I am sure I did something wrong but I can’t figure it out. Please help if you have any clue! :)
Thank you!
Hi Adele, I’m so glad you enjoyed these! Sometimes the tops of cupcakes can sink a bit if they aren’t fully cooked in the middle. However, depending on the amount of baking soda or powder in a particular recipe, some cupcakes will bake up high with a domed top, and others will bake up a little flatter. You can see in the photos that mine are closer to flat than domed on top.
Whenever I make buttercreams with fruit purees I have an issue with the liquid seperating from my buttercream or my buttercream will look like curdled milk. I haven’t tried using a swiss buttercream type yet mine is usually just the butter powdered sugar and vanilla before I add the purée. I’m just curious if you have an idea what may be causing this issue? Is it better to cook the purée until it is a jam like consistency?
Hi Robert, If you’re having a curdling issue, you may want to thicken the puree as you mentioned, or add in some more powdered sugar to thicken the mixture. You might also try replacing some of the butter with the puree.
hi! im just curious about dc cupcakes. im wondering what kind of buttercream they use for their cupcakes? meringue based or american buttercream? whats make their cupcakes so popular? haha. because i live far so i’m very curious about their cupcakess
Hi Nia, I’m not certain what type of frosting they use, or why they’re so popular. I found the cupcakes to be overrated!
These did not work for me at all. The flavor was good, but the texture was way off. They took forever to bake (40 minutes) and fell flat. It seemed like there was too much moisture in the batter. The first pan fell when I checked them for doneness and rotated the pan 20 minutes into baking. To try to prevent this when baking the second dozen, I stayed out of the kitchen to avoid vibrations, I waited 30 minutes before checking for doneness, And I did not rotate the pan. They still fell. Perhaps this was caused by me using formerly frozen strawberries? I didn’t try the frosting because the cakes were too bad to serve. I did, however, eat quite a few in order to drown my sorrows. They did taste lovely after all.
Hi Mary, I’m sorry that these did not work out for you. It very well may have been due to frozen berries. They generally have a higher water content when thawed than fresh fruit, so that could cause the excess moisture, requiring them to be baked longer and to be dense and fall.
I’ve tried the “Sprinkles” strawberry cupcakes and made their recipe it was so disappointing. I just made a batch of these and I have to say that 34 is just not enough! I used fresh strawberries from the farmers market which made them taste incredible. thank you so much for this recipe!
I made the vanilla cupcake recipe and then added the strawberry meringue buttercream to go on top. The Strawberry Meringue Buttercream was a total flop. It was extremly runny. I had to add 2 lbs of powdered sugar to get it thick enough to put on top and even then the icing was not thick enough to stand on itself. Biggest waste of time and money
AMAZING!!! The key, for me, to making the meringue buttercream was adding the strawberry puree very slowly. It’s hard to believe that the buttercream is so light and stable at the same time. I must agree with your Chief Culinary Consultant – best cupcake EVER!
I was also wondering if i could use a hand mixer for the frosting. I don’t own a stand mixer yet.
Hi Yusra, I have not tried making a meringue buttercream with a hand mixer. It might be difficult since you need to use the whisk attachment on the stand mixer. If your hand mixer has a whisk attachment, definitely use that. Let me know how it goes.
Thanks Michelle! I will let you know how it goes. :-)
Hi! I like your recipe a lot but I don;t buy cake flour and i was wondering if i could just use regular flour?
Hi Yusra, I would not use regular flour, but you can “make” your own cake flour with the quick substitution found on this page: https://www.browneyedbaker.com/substitutions/
I just made these tonight, and they are SOOOOOO good! It was the first time I’ve made a Swiss meringue butter-cream and it came out great. The strawberry puree in the frosting was just…yum!
Perfect Strawberry cupcakes for this time of year! Love them! I had feature u in the post of Top 7 Lovely Cake Recipes, Enjoy a Sweet Moment! on AllFreshRecipes. Pay close attention to ur more delish recipes!
I was making the frosting and it looked great but up until I added strawberries. As soon as the strawberries hit the frosting it just curdled. What did I do wrong?
I loved the cupcakes btw. I used buttermilk instead of milk and I liked the results. Thanks!
Hi Lisandra, It will curdle up a bit after you add the strawberries, but as you continue to mix it will smooth back out. The frosting won’t be terribly thick and might look too “slippery” to use, but that’s exactly how it should be!
I just made these last night and was dissappointed…they were good but I was definitely expecting a moister, cakier cupcakes with more strawberry flavor. That being said, I took them into work and everyone really enjoyed them..so I think I was just disappointed since it didn’t meet up with my expectations. I loved the frosting though, and definitely plan on making it with other cupcakes…I had no problems with it, but I was distracted and not watching it which probably helped since the trick to it seems to be patience..!
Hi Michelle
How do I scale it down to 12 cupcakes, add the total number of ingredients, then divide it by 35%.
Hi Jackie, You could do that, but it would waste a lot of batter! Scaling recipes is difficult and doesn’t always produce the same results, but I would start by scaling the ingredients, instead of mixing the full batter and only using part of it.
Would this work with like mini-cupcake sizes? If so, would I just change the baking time?
Hi Kate, I think so! Yes, reduce the baking time but keep the temperature the same.
Thanks for your quick reply, Michelle! Definitely making these again!
These cupcakes were delicious! My sisters said they taste better than entenmann’s :) I was wondering what tip you used to frost your cupcake? (Was it a 1M)? Thank you for such a wonderful recipe!
Hi Yvonne, I’m so glad you enjoyed the cupcakes! Yes, I did use a Wilton 1M to decorate them.
I am making these now. Cupcakes turned out perfectly…but, the frosting is liquidy. Any ideas on what to do to fluff them up. I am at the point of adding the strawberries. I beat the frosting for 10 minutes as suggested, then added the butter, but it never set back up. HELP! Bringing these to a party tonight!!!
Hi Jeanette, Meringue buttercream can take some time to come together. I have also found that once it’s “done” it still gives the impression that it’s a little too slippery to use as frosting. I’ve found that to be misleading, though, as it’s actually the perfect consistency.
These are by far and away the best cupcakes I have ever made. Ever. The recipe is so beautiful I just have to ask: have you tried duplicating its success with other fruits? I’m thinking about substituting peaches for the strawberries and giving that a try. Or maybe mango. Oh man the possibilities are overwhelming.
Hi Kia, I haven’t tried these with other fruits, but I’m sure it would be fabulous. Love the mango idea!
I made theses cupcakes and the bread part was delicious! My only problem was with the icing. I made it 3x and it never worked. The icing was perfect until I added the strawberry purée. It turned into a mess after tat point. I even tried placing it the refrigerator and beating it again nothing worked. Do you have any advice?
Hi Michelle just wanted to thank you for this scrumptious recipe I ate 8 or 10 cupcakes at once and still want to eat more.they were so tempting even without the buttercream coz I went out of strawberries but love them sooooo much thanks again:)
Made these beauties for my nieces 24th birthday and they were a huge hit. Although my meringue buttercream did curdle :( Awe shucks!! I usually always read comments and reviews to see what others have to say about a recipe but this time I didn’t. And I should have. Didn’t stop from using the frosting though, it was so full of yumminess, sprinkled them with pink sugar crystal they were gorgeous! Next time I’ll keep the beat going.
I tried out this recipe a few months ago right from Martha’s website and for some reason my frosting turned to liquid. : ( it was very sad- I made it work by adding confec. sugar but I think it took away from the yummyness of the strawberry flavor. I have made Meringue Buttercreams many times before and never had an issue. Any ideas on why this might have happened or what I can do to prevent it again? Thanks!
Hi Jessica, Meringue buttercreams can be finicky beasts. I have found twice where I thought a meringue buttercream was too “loose” only to start piping or frosting with it, to find that it was in fact the perfect consistency. It’s hard to get used to after making a lot of “American” buttercreams (butter and powdered sugar). I would just urge you to practice and get a feel for the textures. Many times meringue buttercream can look as though it’s “broken” but if you keep beating, it will come together again.
I just made the icing today and it is the best. If I wasn’t fixing this for my daughter’s picnic this weekend, this icing would be gone. Just fyi, the mixture does seperate as others have stated once you start to add the strawberry puree. Just keep working it, it will become thick and fluffy. Can’t wait to make the cupcakes for this weekend.
Hi,
This may be a dumb question, but do I need 2 cups of entire strawberries or should they fill 2 cups after they have been finely chopped?
Thanks,
Cindy
Hi Cindy, They should fill the 2 cups after being finely chopped.
LOVE this cake recipe. My cupcakes came out beautifully. The Meringue buttercream is so different than anything Ive tried before. I had a little problem with it once I added the last of the butter and strawberries. But after reading the reviews here I continued to whisk it and it did turn out. Its still really, really different and Im not sure how I feel about it. BUT I will be taking it out and sharing and getting some feedback. BUT the cakes were beautiful.
I tried yours and I was really disapointed. We tried everything, starting from adding powder sugar to refrigating it. It seems like the picture is fake and I really hated the frosting recipe. Do you try this recipe yourself? I was so disappointed! I don’t think I am gonna use this site anymore. I was hoping to be able to trust this site, but I lost my faith >:(
Yes, I made this recipe myself and the photo is real, not fake, taken in my kitchen.
My frosting wasn’t thick enough. Any tips?
I totally agree.
Meringue buttercream frostings don’t get super thick like traditional powdered sugar-based buttercreams. They have more a silky smooth texture.
My daughter said these were the best I have ever made. Thank you for the great recipe!
Just tried making this recipe last night but the frosting didn’t work out well. The strawberry purée separated from the meringue and it wasn’t very fluffy and fell in on itself when it was pipped on to the cupcake. What did I do wrong??
Hi Susan, Meringue buttercream does separate when you first begin mixing it; it just takes some patience and perseverance to keep at it until it comes back together again. This particular frosting won’t get “fluffy” like a butter and powdered sugar buttercream, though.
These cupcakes taste DELICIOUS!! If you want the full review of how they turned out and the small difficulties you might face, check out the post I just put up on my blog; http://scarvesandcookiedough.blogspot.com/2012/11/cupcakes.html
Can I use strawberry jam or strawberry preserve instead of fresh strawberries for the cupcake recipe and the swiss meringue buttercream?
Hi Aimee, I would definitely not use it in the actual cupcake, as the texture would be completely different. You could try the preserves for the frosting, though.
These cupcakes look mouthwatering and I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.
Hi Michelle,
I’m so sad right now as I’ve just had an epic frosting fail! I thought this was going well until I added the strawberry. I made the strawberries into puree as instructed. I did everything else step by step but the strawberry puree just curdled once it hit the frosting and now it looks terrible, there is absolutely no saving it. I had hoped to present these cupcakes for my co-worker’s birthday today, now I will be empty handed and I’m late for work! Where did I go wrong, I don’t understand? Any thoughts??
Hi Mieke, I’m sorry that you had some problems with your buttercream. Did you continue beating even after it curdled? Curdling is a common stage when making meringue buttercream; the trick is to keep mixing, and it eventually comes back together again.
Hi, thanks so much for your reply, Michelle. I did try pumping up the volume on my Kitchenaid and gave it a good burst of higher speed beating for a minute or so… perhaps I didn’t persevere long enough? I chucked it pretty soon after that and then rushed off to work with a major frowny face (haha). I will have to give this another try. I really want to make this frosting (more than I want to make the cake), as it just looks so devine and I want to try it for myself!
These look perfect for a summer party!
Buy Here Pay Here
hi ive made this cupcake twice and its amazing!! but they seem to be more of like a muffin, what can i do to make it more moist?
Hi Lizbeth, I’m glad you’ve enjoyed the cupcakes! Make sure that you don’t overmix the batter or overbake the cupcakes. It could also have something to do with how juicy your strawberries are (the more in-season the more plump and juicy, vs. drier berries).
Update: made the recipe with frozen strawberries (thawed). I used one package for the cake and one package for the frosting, and it turned out fine. This was my first time making a swiss meringue buttercream, and I have mixed feelings about it. When I tasted the buttercream on its own, I didn‘t care for it. It tasted more buttery than sweet to me, and I like sweet frostings. Paired with the cake, though, it was pretty good. I have another recipe that I am making today that calls for a swiss meringue buttercream, so I‘ll see if it grows on me.
I made these substituting buttermilk for the whole milk. They were fantastic!
However, I could not make the frosting come out right. It was way too thin and gritty. The next batch I substituted with a whipped cream frosting thats made with cream cheese so it doesn’t melt away. The frosting uses no butter or shortening , just cream cheese, a little bit of powdered sugar, some vanilla and heavey whipped cream. Delicious! I wonder if you can substitute another fruit like peaches or even mangos for the strawberries?
Hi Martha, I think mangoes would be great. Of course, any other type of berry would work too!
Hi, these cupcakes
Look fabulous especially the buttercream. Just wondered if you knew the uk equivalent to cups either grms or ounces? And is all purpose flour same as plain flour here or self raising? Many thanks
Hi Laura-Anne, I don’t know the conversions off the top of my head, but this weight chart should help with the ounces: http://www.kingarthurflour.com/recipe/master-weight-chart.html. All-purpose flour is definitely different than self raising flour. I assume it would be similar to plain flour, but I have never used plain flour. If that’s your general, all-around flour, then that’s what I would use.
Hello, do you think this would work with raspberries? This sounds great but I’d like to make use of the very short raspberry season around here… thank you! Sounds delish!! Re the amount it makes, yeah that annoys me too but I’m getting a new upright freezer delivered tomorrow and it has a vented tray hanging beneath one of the glass ones which they said was for pizza but I’ll be using it to flash freeze baked goods. Can’t wait!!!!!!! Cause you know, otherwise I’d be forced to eat all 34 by myself…
Hi Heather, I don’t see why you couldn’t use raspberries in place of strawberries for this. Enjoy! And have fun with that new freezer, I’m jealous!
I am making these tomorrow evening to take to work for “Cupcake Wednesday”! I have been dying to make them since the recipe was posted (like almost everything else you post, hehe!). I really hope the icing comes out right! Oh and I actually am thrilled that it makes so many in 1 batch, more to share and no doubling the recipe like I had to do with the last ones I made, which were also to delish! :-)
Oh My!!!! All I cam say is Yum!
I just made these and all I can say is WOW! They are so delicious. Light and sweet, not overly dense and rich. Perfect for summertime :) The buttercream was a lot of work, but totally worth it.
I love your recipes. I tried the strawberry meringue buttercream and everything went wrong. My meringue would not get the peaks you were talking about. I wisked for 20 minutes. I finally added the strawberry puree to see what would happened and it got worse. Please help.
Hi Erica, I’m wondering if perhaps there was just a little bit of yolk that got into your egg whites? If anything other than egg white gets in that bowl, it could keep it from ever getting peaks. This is a great post by Rosie over at Sweetapolita about making Swiss meringue – she has a completely step-by-step with photos that might be helpful: http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
Hi Michelle,
I this was my first time making this frosting. Everything went well until I added the purée. The frosting became very liquidy I put it in the freezer hoping that it will thicken. What did I do wrong and can I fix it!!!! Thanks for your help
Hi Eryka, The meringue frosting can be tricky the first couple of times around because of its tendency to separate. Mine did too once I added the puree, but just keep really mixing and stirring and it will come back together.
I had the same problem the first time I made the Strawberry Meringue Buttercream and I think the main problem was that I added the puree way too quickly. A slow drizzle works well. I recently had a similar issue with some espresso meringue buttercream I was making. I could tell when I added the liquid (espresso) too quickly it would pull away from the bowl and start to get clumpy so I held off adding any more and let it whip back to the proper consistently, then slowly added more. My first batch of the strawberry meringue buttercream had to be thrown out as I couldn’t get it smooth after a good 30 minutes of whipping it. My second batch was glorious!
best. frosting. ever!
Someone already asked this, but I’ll ask it again. Do you think it would work with frozen strawberries (thawed)? Here in Seoul, fresh strawberries are about $5/lb right now, and the quality isn’t great. I would still like to make them, though.
Hi Andrea, I think that would be fine, just be sure to drain them well so any excess moisture is removed.
I just made these and mine seemed to turn out with more of a muffin density, did I do something wrong?? They’re still quite tasty, just not really what you expect when biting into a cupcake. Good thing this was my test batch before I make these for my brother’s wedding shower.
mine did too, they were less cake-y thank i’d expected. In fact, they didn’t rise as much either and the fresh fruit in the batter sort of gave it that muffin taste too. The frosting was amazing, so I’ll probably do a vanilla cupcake with this frosting on the next round. Still pretty good, though.
Did you ever figure out why your cupcakes turned out dense like a muffin?
I couldn’t agree more with your selections at Baked and Wired… Not only do they have more varieties, but they are also double the size for the same price of that “other” place. Can’t wait to try this recipe!
Holy batman, I may have just tried to lick my computer screen. I’m always in search of the ultimate strawberry cupcake. Perhaps I have finally found it?
You are right! That IS a lot of work for a frosting. Maybe you should just come over and make it for me? ;) Looks so delicious.
Hi Michelle, I stumbled across your blog on google a while back and I have it bookmarked since. I love your blog and your gorgeous food photos. I have tried a couple of your sweet recipes in the past with the most recent one being the dark chocolate cupcakes (but I tried it with mocha buttercream instead of peanut butter). They tasted lovely and I got positive compliments with it. These strawberry cupcakes look divine and utterly mouthwatering!!! This definitely will be on my list to try next in a very near future! A small question: if I leave the frosted cupcakes with Swiss meringue buttercream out at room temp for a day, will the buttercream melt? Thank you for sharing the recipe!
Hi Kat, No, it shouldn’t melt as long as when you say room temperature you mean somewhere in the 70 to 75-degree range. If you don’t have air conditioning, then it’s very possible that they could start to melt.
The photos are just lovely ……yum yum!
I rushed to the supermarket right after seeing your recipe, but strawberry season already ended over here! Would it be possible to use frozen strawberries for this recipe? Any tips? I can’t wait to make these..
Can I use the same recipe to bake a layer cake? If so, how long should I bake?
Hi Amy, It should work, although I have not tried it. I would start checking the cakes around the 20-25 minute mark, but I couldn’t say for sure the exact baking time since I haven’t done it.
I baked up a batch of these today, and they are so yummy! I was a little worried when I added the puréed strawberries to the meringue, because the texture got a little weird for a minute, but with a little elbow grease, it smoothed out. We’ll see what the workers at church say tomorrow, if I can keep my husband away from them until then!
I adore Swiss Meringue Buttercreams! They are always so creamy and not too sweet! Beautiful cupcakes, love the pink!
Looks delicious!
Boy do these ever look delish and so pretty too! I think I’m craving them now.
These look so good! I have always wanted to try a meringue buttercream…a little scared though! You might just get me there!
These cupcakes look delicious! And there is nothing like strawberries in a dessert: it’s fresh and it tastes Summer! Thanks for sharing, definitely a dessert to try!
I’ve made this recipe before and it’s an excellent strawberry cupcake :)
Oh my goodness, that frosting is so pretty! These cupcakes look wonderful!
michelle these are the prettiest little cupcakes i’ve ever seen… fabulous job as always!
xo
http://allykayler.blogspot.ca/
I love all your recipes. I am getting ready to make these today. I know they are going to be delicious, like everything else you make.
This isn’t actually “her” recipe. This is a Martha Stewart recipe. She credits her in the original post. I’m fairly certain it’s almost word for word from the Cupcakes book. I’ve become increasingly disappointed in the lack of original recipes being posted to Brown Eyed Baker. I prefer the recipes she develops herself.
I don’t mind BEB posting others recipes because she always gives the original source and because I know it’s going to be a great recipe since she’s tested it out.
You know, I’ve been wanting to make strawberry cupcakes for the longest time. I think you’ve just given me the little push I needed. These sound heavenly!
This is one of my favorite cupcake recipes too! The frosting is seriously amazing! I echo your complaint about MS’s book – it drives me crazy always having to scale back her recipe so much.
It’s almost like you know I have leftover strawberries in my fridge! These look delicious!!
Lovely! I’m planning on making strawberry daiquiri cupcake at the weekend, I might try your meringue buttercream on top.
I need to try that strawberry meringue buttercream!
I can’t wait to make this for my husband. He loves strawberry cupcakes!
This is the most gorgeous cupcake I have seen all day! Perfect, I love it!
Ok, I am going to have to give in and try this frosting. I have just written it off as too much work, for too long. Cupcakes look delicious!
Wow, these look amazing. I could totally eat all 34! But maybe shouldn’t do so all at once.
Happy 4th to you, too! These cupcakes are adorable…
Yum, I love strawberry cupcakes! Even from a box, it’s one of my favorite flavors. That buttercream looks to die for!
Yum! Strawberry cupcakes sound so good. I love Swiss meringue buttercream but find Italian meringue buttercream is even better. Have you ever tried making it? Happy Fourth :)
I have not done Italian meringue buttercream; needs to be next on my list!
Thanks for posting that, going to bake those up. I can use that wonderful buttercream on so many things. I don’t mind the odd number (34) because looking at the ingredients, I’m guessing that measurement wise, this was the easiest for the average cook to yield. Likely this was done to be able to “bring up” the ingredients like 1 egg white to a reasonable measurement. It would be really hard to 1/2 an egg white if you wanted to only have close to a dozen. This takes the guess work out of modifying things like egg whites which can’t be cut down by a percentage.
this strawberry swiss meringue buttercream is my favorite!! it totally tastes like strawberry ice cream. absolutely delicious!!!
These look so yummy! I’m glad you deviated, I find that those high profile places, usually do not live up to the hype:)
These are simply lovely! Yum!
I LOVE Martha Stewart’s cupcake book! I made these a while ago and also got rave reviews! It did yield a crazy amount though. We both took a dozen to work each, and passed on to neighbors and family!
I have to say I’m crazy about the cupcakes, but I might try to add a little strawberry jam to the icing next time- for that intense flavour?
Love all those strawberries! (And I have the same complaint about Martha and a couple of other books that I have. Who need that many cupcakes lying about and it’s far easier to scale up a recipe than scale it down!)
funny – I was just on Martha’s site tonite perusing her cupcakes and noticed many of her recipes make dozens! Hope there’s a party :)
Seriously these look amazing!
These are beautiful, and look so tasty! I live in the DC area, and looove Baked and Wired. They’re definitely the best cupcakes I’ve tried here!
These look yummy! Happy Independence Day to you too!