Print

Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a 350-calorie strawberry cupcake with a bite taken out, revealing pink frosting and strawberry pieces in the cake.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake the best homemade strawberry cupcakes, moist and fluffy, loaded with real fresh strawberries. Top these treats with a rich, homemade strawberry buttercream frosting for a perfect summer dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, pureed)
  • 1 cup fresh strawberries, finely diced
  • For the Frosting: 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the milk and strawberry puree together.
  6. Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the strawberry puree, until you reach a smooth, spreadable consistency. Add vanilla and salt, and beat until light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a fresh strawberry slice if desired.

Notes

  • For the best strawberry flavor, use fresh, ripe strawberries for both the puree and the diced pieces.
  • If you want a more intense pink color, add 1-2 drops of red gel food coloring to the frosting.
  • To make the strawberry puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds.

Nutrition

Find it online: https://tasteportfolio.com/strawberry-cupcakes-easy-fresh-homemade/