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Intense Strawberry Oil-Soluble Extract Cupcakes with Strawberry Buttercream
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Strawberry
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
22 minutes
These cupcakes showcase the power of oil-soluble strawberry extract by embedding bright, stable strawberry flavor into a moist vanilla-buttermilk cupcake, then finishing with a silky strawberry buttercream that holds its aroma and doesn’t weep. The process involves whisking dry ingredients, creaming butter and sugar, alternating wet and dry additions, baking the cupcakes, cooling completely, and then making the buttercream with oil-soluble extract. Finally, you pipe or spread the frosting and optionally top with a strawberry slice or sprinkle. Because the strawberry extract is oil-soluble, it blends smoothly in buttercream without adding extra moisture — great for keeping frosting texture stable.
Ingredients
Cupcake batter
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160 g (1⅓ cups) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp fine salt
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115 g (½ cup) unsalted butter, softened
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150 g (¾ cup) granulated sugar
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1 large egg, room temperature
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120 ml (½ cup) buttermilk (or milk + ½ tbsp vinegar)
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1 tsp vanilla extract
Strawberry Buttercream (oil-soluble extract version)
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225 g (1 cup) unsalted butter, softened
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300–360 g (2½ to 3 cups) powdered sugar, sifted
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2–3 tbsp heavy cream or milk (adjust consistency)
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½ tsp fine salt
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¾ to 1 tsp oil-soluble strawberry flavoring extract (taste and adjust)
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Optional: 1 tbsp strawberry jam (for extra depth & color)
Garnish (optional)
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6 fresh strawberries, halved
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A few freeze-dried strawberry crumbs
Directions
Prep & preheat
Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin pan with liners.Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until uniformly blended.Cream butter + sugar
In a larger mixing bowl, beat softened butter and sugar on medium speed until light and fluffy (3–4 minutes).Add egg & vanilla
Add the egg, then vanilla extract, mixing until fully incorporated. Scrape down the bowl sides as needed.Alternate dry & buttermilk
With mixer on low, add one-third of the dry mixture, then half the buttermilk, then another third dry, then rest of buttermilk, then final dry. Stop mixing when just combined — avoid overmixing.Fill & bake
Divide batter evenly into cupcake liners (about 2⁄3 full). Bake for 18–22 minutes or until tops spring back and a toothpick inserted comes out clean. Let cupcakes rest 5 minutes, then transfer to a wire rack to cool completely.Make the buttercream
Beat butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar (1 cup at a time) on low, then medium speed. Add heavy cream or milk to reach piping consistency. Mix in salt. Then with mixer on low, add ¾ tsp oil-soluble strawberry extract. Taste; if you want more strawberry punch, add up to ¼ tsp more. (Be cautious — oil extracts are strong.) If using jam, gently beat it in now. Chill briefly if buttercream is too soft.Frost & decorate
Once cupcakes are fully cooled, pipe or spread the strawberry buttercream on each. Garnish with fresh strawberry halves or crumbs. Let them rest 10–20 minutes for the buttercream to settle before serving.Serve & store
Serve at room temperature for best texture. Store leftover cupcakes in a covered container in the fridge (especially if garnished with fresh fruit). Bring back to room temp before eating.
Recipe Note
10 FAQs About These Strawberry Extract Cupcakes
Q: Why use oil-soluble strawberry extract instead of fresh strawberries?
A: Oil-soluble extract delivers concentrated aroma with minimal moisture, giving stable flavor in fat-based systems like buttercream and preventing thinning.
Q: Can I substitute a different flavor extract (like water-based) here?
A: You could, but water-based extracts might thin your buttercream and not integrate as cleanly. Oil-soluble extracts are optimal in this formula.
Q: How much oil-soluble strawberry extract is too much?
A: Over about 1⅛ tsp per buttercream batch can risk a slightly bitter or overly perfumed note — always taste as you go.
Q: Can I bake these as a 9-inch cake instead of cupcakes?
A: Yes — bake in a 9-inch round pan at 350 °F for ~25–30 min (check doneness), but adjust volume and cooling accordingly.
Q: Do I need to refrigerate cupcakes?
A: Because of buttercream and optional fruit garnish, refrigeration is safer. Return to room temp before serving for best texture.
Q: Can I freeze cupcakes?
A: Yes — freeze unfrosted cupcakes wrapped tightly. Thaw, then frost fresh. You can also freeze frosted cupcakes briefly but expect slight moisture changes.
Q: Will the oil-soluble extract affect color?
A: Not significantly — extracts are flavor, not strong pigments. Use gel coloring if you desire more pink hue.
Q: Can I use this buttercream on cakes too?
A: Absolutely — it works well for layer cakes, cake decorating, filling, and piping.
Q: Can I omit the jam in the buttercream?
A: Yes — jam is optional and only adds slight fruit depth and color; extract gives the primary aroma.
Q: Cupcake Recipes Made with Oil Soluble Strawberry Flavoring
A: Cupcake recipes made with oil soluble strawberry flavoring create rich, vibrant treats bursting with real strawberry aroma and taste, as the oil soluble extract blends smoothly into butter-based batters and frostings for a naturally sweet, fruity flavor in every bite.