Intense Strawberry Oil-Soluble Extract Cupcakes with Strawberry Buttercream

Intense Strawberry Oil-Soluble Extract Cupcakes with Strawberry Buttercream

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

22 minutes

Category

Oil Soluble Strawberry

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

    • 160 g (1⅓ cups) all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp fine salt
    • 115 g (½ cup) unsalted butter, softened
    • 150 g (¾ cup) granulated sugar
    • 1 large egg, room temperature
    • 120 ml (½ cup) buttermilk (or milk + ½ tbsp vinegar)
    • 1 tsp vanilla extract

    Strawberry Buttercream (oil-soluble extract version)

    • 225 g (1 cup) unsalted butter, softened
    • 300–360 g (2½ to 3 cups) powdered sugar, sifted
    • 2–3 tbsp heavy cream or milk (adjust consistency)
    • ½ tsp fine salt
    • ¾ to 1 tsp oil-soluble strawberry flavoring extract (taste and adjust)
    • Optional: 1 tbsp strawberry jam (for extra depth & color)

    Garnish (optional)

    • 6 fresh strawberries, halved
    • A few freeze-dried strawberry crumbs

    Directions

    1. Prep & preheat
      Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin pan with liners.

    2. Mix dry ingredients
      In a medium bowl, whisk together flour, baking powder, baking soda, and salt until uniformly blended.

    3. Cream butter + sugar
      In a larger mixing bowl, beat softened butter and sugar on medium speed until light and fluffy (3–4 minutes).

    4. Add egg & vanilla
      Add the egg, then vanilla extract, mixing until fully incorporated. Scrape down the bowl sides as needed.

    5. 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.

    6. 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.

    7. 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.

    8. 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.

    9. 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.