Strawberry cupcakes recipe for valentine’s day

Succumb to the charm of these irresistible strawberry cupcakes, crowned with a luscious, velvety swiss meringue buttercream.

Ideal for romantic celebrations like Valentine’s Day or a decadent moment of indulgence, these delightful confections harmonize the bright, juicy flavor of strawberries with the gentle sweetness of airy frosting.

This simple yet sophisticated recipe promises to enchant your palate and leave your guests in awe.

Strawberry Valentine's cupcakes
Strawberry Valentine’s cupcakes

Strawberry cupcakes with swiss meringue buttercream frosting

Let me share with you a recipe that I hold dear—strawberry cupcakes that are soft, melt-in-your-mouth perfection.

Each bite is bursting with fresh strawberries in every delightful layer: diced strawberries folded into the vanilla cupcake base, swirled into the silky swiss meringue buttercream, and nestled in the filling.

It’s like savoring the essence of spring in every bite.

These cupcakes are more than just a dessert; they’re a moment of pure joy.

The juicy strawberry pieces in the batter create an incredible tenderness, making each cupcake irresistibly moist and flavorful.

And that buttercream? Oh, it’s a dreamy, cloud-like frosting with vibrant flecks of strawberries, perfectly balanced to complement the sweetness of the cake.

Whether you’re baking for a special occasion or simply treating yourself, these cupcakes are a celebration of all things strawberry.

Light, fluffy, and packed with the fresh taste of ripe fruit, they’ll sweep you away to a world where every day feels like spring.

Trust me, you’ll want to make these again and again!

Strawberry cupcakes with swiss meringue buttercream frosting
Strawberry cupcakes with swiss meringue buttercream frosting

Ingredients for Strawberry and Meringue Buttercream Cupcakes

For the Cupcake Base:

175 g all-purpose flour + 35 g cake flour : A combination of flours ensures the perfect texture. All-purpose flour provides structure, while the finely sifted cake flour adds incredible lightness. Avoid using only cake flour, as the cupcakes may lack proper support.

1/2 tbsp baking powder : Use a measured amount of baking powder rather than relying on self-rising flour. Brands differ in their baking powder content, which can alter your results.

A pinch of salt : Even a small amount of salt enhances flavor balance, bringing out the sweetness and depth in the cupcake base.

113 g unsalted butter, softened : Room-temperature butter ensures it blends seamlessly, creating a smooth, tender crumb.

253 g powdered sugar : Opt for powdered sugar for a finer texture and better incorporation. Granulated or icing sugar won’t achieve the same results.

1 tsp vanilla extract : Adds a warm, aromatic note that complements the strawberries beautifully.

1 fresh egg, at room temperature : Room-temperature eggs mix better and help achieve a consistent batter.

100 ml milk, at room temperature : Ideal for a soft, moist texture. You can substitute with buttermilk for an even richer crumb.

140 g fresh strawberries, finely chopped : Juicy, fresh strawberries are the star ingredient, adding bursts of fruity flavor and natural sweetness throughout.

Fresh strawberries
Fresh strawberries

For the strawberry Swiss meringue Buttercream :

112 g fresh strawberries, puréed : Fresh strawberries are blended into a smooth, vibrant purée, lending a natural fruitiness and a beautiful pink hue to the buttercream.

2 egg whites : These form the base of the meringue, providing a light and airy structure. Don’t discard the yolks—use them for other recipes like mayonnaise or desserts such as helenettes.

140 g powdered sugar : Powdered sugar dissolves quickly and smoothly into the meringue, ensuring a silky, stable buttercream texture.

170 g unsalted butter, at room temperature : Softened but still slightly firm, cubed butter is essential for achieving a creamy and smooth buttercream consistency. Avoid overly soft butter to maintain structure.

swiss meringue buttercream
swiss meringue buttercream

How to Make Strawberry Cupcakes for Valentine’s Day ?

For the Cupcakes:

Preheat the oven: Set your oven to 180°C (350°F) and let it fully preheat. This ensures even baking.

Prepare the cupcake pan: Line a 12-well cupcake pan with paper liners to prevent sticking and make cleanup easier.

Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and a pinch of salt. This step ensures an even distribution of leavening and seasoning.

Cream the butter, sugar, and vanilla: In a stand mixer fitted with the whisk attachment, beat the softened butter, sugar, and vanilla extract on medium-high speed. Whip for 3–4 minutes until the mixture is pale, light, and fluffy. This creates an airy base for your cupcakes.

Incorporate the eggs: Add the eggs and the additional egg white one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure the ingredients are evenly incorporated.

Alternate wet and dry ingredients: Reduce the mixer speed to low-medium. Gradually add the dry flour mixture in two additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Fold in the strawberries: Using a rubber spatula, gently fold in the finely chopped strawberries. This ensures the batter stays light and the strawberries are evenly distributed.

Fill the cupcake pan: Spoon the batter into the prepared liners, filling each one about 3/4 full to allow room for the cupcakes to rise.

Bake the cupcakes: Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean.

Cool the cupcakes: Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Strawberry cupcakes for Vaelntine's Day
Strawberry cupcakes for Vaelntine’s Day

For the Frosting:

Prepare the egg whites and sugar: Place the egg whites and sugar into the mixing bowl. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. This creates a double-boiler effect, gently heating the mixture.

Dissolve the sugar: Stir the mixture constantly as it heats. Continue until the sugar has fully dissolved. To test, rub a bit of the mixture between your fingers—if it feels grainy, it’s not ready yet.

Whisk the egg whites: Once the sugar has dissolved, transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 10 minutes, or until stiff peaks form and the mixture has cooled to room temperature (the bowl should feel cool to the touch).

Incorporate the butter: Reduce the mixer speed to medium-low. Begin adding the softened butter, 2 tablespoons at a time. Wait until the butter is fully incorporated before adding more. This process should be gradual to ensure smoothness.

Continue mixing: If the mixture appears to “curdle” or separate, don’t worry! Continue beating, and it will come together into a smooth, silky frosting.

Add strawberry purée: Once the butter is fully incorporated, scrape down the sides of the bowl. Add the strawberry purée and continue beating until fully combined. The frosting may curdle again, but this is normal—just keep mixing until it becomes smooth.

Pipe the frosting: Transfer the finished frosting to a piping bag fitted with a star tip. Pipe the buttercream generously onto your cooled cupcakes.

Garnish (optional): For an extra touch, decorate the cupcakes with fresh strawberry slices or other toppings of your choice.

Strawberry Filled Cupcakes
Strawberry Filled Cupcakes

how to store this strawberry cupcakes with swiss meringue buttercream frosting ?

To keep your strawberry cupcakes with Swiss meringue buttercream frosting fresh, follow these storage tips:

Room Temperature: If you’re planning to serve the cupcakes within 1–2 days, you can store them at room temperature. Place the cupcakes in an airtight container to prevent them from drying out. Keep them in a cool, dry place away from direct sunlight or heat sources.

Refrigeration: For longer storage (up to 4–5 days), refrigerate the cupcakes. Swiss meringue buttercream holds up well in the fridge.

To store, place the cupcakes in an airtight container to protect the frosting from absorbing any odors. Before serving, allow the cupcakes to come to room temperature for the best flavor and texture.

Freezing (for longer storage): If you’d like to store the cupcakes for a longer period (up to 3 months), you can freeze them.

  • First, freeze the cupcakes without the frosting for about 1–2 hours on a baking sheet until they’re firm.
  • Once frozen, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container.
  • You can also freeze cupcakes with the frosting, but the texture of the buttercream may change slightly after thawing.
  • To serve, let the cupcakes thaw at room temperature for several hours before enjoying.
Strawberry cupcakes with Swiss meringue buttercream frosting
Strawberry cupcakes with Swiss meringue buttercream frosting

Can we make this cupcakes in advence ?

Yes, you can absolutely prepare these strawberry cupcakes in advance! Here’s how you can plan ahead and make sure they stay fresh:

1. Cupcakes:

  • Baking Ahead: You can bake the cupcakes 1-2 days in advance and store them at room temperature in an airtight container. Make sure they are completely cooled before storing to prevent moisture buildup.
  • Freezing Cupcakes: If you want to prepare them well ahead of time (up to 3 months), bake the cupcakes, allow them to cool completely, and freeze them without frosting. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When ready to serve, thaw the cupcakes at room temperature for a few hours before frosting.

2. Meringue Buttercream:

  • Making Ahead: Swiss meringue buttercream can also be made in advance. Prepare the buttercream and store it in an airtight container in the refrigerator for up to 3 days.
  • Reheating Buttercream: If the buttercream becomes too stiff after refrigerating, simply let it sit at room temperature for about 30 minutes. Then, rewhip it for a few minutes to restore its smooth and fluffy texture.
  • Freezing Buttercream: If you’d like to prepare the buttercream weeks in advance, you can freeze it for up to 3 months. When ready to use, thaw it overnight in the fridge and then rewhip it.

3. Assembling:

  • It’s best to frost the cupcakes right before serving, especially if you’re adding fresh strawberries as a garnish. This ensures that the frosting stays fresh and the strawberries remain vibrant and juicy.

Other desserts to try

Strawberry cupcakes for valentine’s day

the best Strawberry cupcakes for valentine’s day

Try these irresistible strawberry cupcakes for valentinse's day, they are crowned with a luscious, velvety swiss meringue buttercream.
Prep Time 20 minutes
Cook Time 12 minutes
Course desserts
Cuisine easy cuisine
Servings 15 cupcakes
Calories 220 kcal

Ingredients
  

For the Cupcakes:

  • 157 g all-purpose flour
  • 35 g cake flour
  • 1/2 tablespoon baking powder
  • A pinch of salt
  • 113 g unsalted butter at room temperature
  • 253 g sugar I use only 150 g for a slightly less sweet version
  • 1 teaspoon vanilla extract
  • 1 large egg or 2 small eggs + 1 egg white, at room temperature
  • 100 ml milk at room temperature
  • 140 g fresh strawberries finely chopped

For the Strawberry Meringue Buttercream:

  • 112 g fresh strawberries puréed
  • 2 large egg whites
  • 140 g sugar
  • 170 g unsalted butter at room temperature, diced
  • Fresh strawberries for decoration

Instructions
 

For the Cupcakes:

  • Set your oven to 180°C (350°F) and let it fully preheat. This ensures even baking.
  • Line a 12-well cupcake pan with paper liners to prevent sticking and make cleanup easier.
  • In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and a pinch of salt. This step ensures an even distribution of leavening and seasoning.
  • In a stand mixer fitted with the whisk attachment, beat the softened butter, sugar, and vanilla extract on medium-high speed. Whip for 3–4 minutes until the mixture is pale, light, and fluffy. This creates an airy base for your cupcakes.
  • Add the eggs and the additional egg white one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure the ingredients are evenly incorporated.
  • Reduce the mixer speed to low-medium. Gradually add the dry flour mixture in two additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  • Using a rubber spatula, gently fold in the finely chopped strawberries. This ensures the batter stays light and the strawberries are evenly distributed.
  • Spoon the batter into the prepared liners, filling each one about 3/4 full to allow room for the cupcakes to rise.
  • Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes. Then transfer them to a wire rack to cool completely before frosting.

For the Frosting:

  • Place the egg whites and sugar into the mixing bowl. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. This creates a double-boiler effect, gently heating the mixture.
  • Stir the mixture constantly as it heats. Continue until the sugar has fully dissolved. To test, rub a bit of the mixture between your fingers—if it feels grainy, it’s not ready yet.
  • Once the sugar has dissolved, transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 10 minutes, or until stiff peaks form and the mixture has cooled to room temperature (the bowl should feel cool to the touch).
  • Reduce the mixer speed to medium-low. Begin adding the softened butter, 2 tablespoons at a time. Wait until the butter is fully incorporated before adding more. This process should be gradual to ensure smoothness.
  • If the mixture appears to “curdle” or separate, don’t worry! Continue beating, and it will come together into a smooth, silky frosting.
  • Once the butter is fully incorporated, scrape down the sides of the bowl. Add the strawberry purée and continue beating until fully combined. The frosting may curdle again, but this is normal—just keep mixing until it becomes smooth.
  • Transfer the finished frosting to a piping bag fitted with a star tip. Pipe the buttercream generously onto your cooled cupcakes.
  • For an extra touch, decorate the cupcakes with fresh strawberry slices or other toppings of your choice.
Keyword strwaberry cupcakes recipe, valentine’s day recipe

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