Description
Bake these ultimate fresh strawberry cupcakes from scratch. They are moist, fluffy, and packed with real strawberry flavor in both the cake and the rich strawberry buttercream frosting. This recipe is perfect for spring celebrations or any time you want a truly delicious homemade dessert.
Ingredients
Scale
- 1 cup fresh strawberries, finely diced
- 1 3/4 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 whole milk
- 1/4 cup strawberry puree (from 1/4 cup mashed fresh strawberries)
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 1/4 cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Fresh strawberries, sliced (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the milk and the 1/4 cup strawberry puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the finely diced fresh strawberries.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- 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.
- To make the strawberry buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and vanilla extract. Beat until the frosting is light and creamy. Add a pinch of salt to balance the sweetness.
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with a slice of fresh strawberry.
Notes
- For the best flavor, use ripe, fresh strawberries in the batter.
- To make the strawberry puree, mash 1/4 cup of fresh strawberries with a fork and strain through a fine-mesh sieve if you prefer a smoother texture.
- If you want a deeper pink color, add one drop of red food coloring to the frosting mixture.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 65