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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A halved strawberry cupcake showing the moist interior with strawberry pieces, next to a whole fresh strawberry and another frosted cupcake.
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Bake moist, fluffy cupcakes using fresh strawberries in the batter and top them with a rich, homemade strawberry buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, finely diced and patted dry
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (from mashed strawberries) (for frosting)
  • 1 teaspoon lemon juice (for frosting)

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, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the finely diced, dry strawberries.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the strawberry puree and lemon juice. Beat until the frosting is light and fluffy. Add more powdered sugar for a stiffer consistency or more puree for a softer one.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake.

Notes

  • Patting the diced strawberries dry before adding them to the batter helps prevent the cupcakes from becoming too wet.
  • For a more intense strawberry flavor in the frosting, reduce the milk in the batter slightly and use the reserved strawberry puree for the frosting.
  • If you want a pinker frosting, add a single drop of red food coloring after mixing.

Nutrition

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