Description
Make moist, fluffy strawberry cupcakes using fresh strawberries in both the cake batter and the rich buttercream frosting. This recipe delivers intense berry flavor.
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 buttermilk
- 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, blended)
- 1 cup fresh strawberries, finely diced
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1/4 cup fresh strawberry puree (for frosting)
- 1 teaspoon lemon juice (for frosting)
- Pinch of salt (for frosting)
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, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate small bowl, mix the buttermilk and the 1/2 cup of strawberry puree.
- Alternate adding the dry ingredients and the wet mixture to the butter 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 22 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 frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Beat until light and fluffy. Add a pinch of salt.
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one.
Notes
- For the best strawberry flavor, use ripe, fresh strawberries for both the cake and the frosting.
- If you do not have buttermilk, mix 1/2 cup of whole milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- To make the frosting puree, blend fresh strawberries until smooth, then measure out the required amount.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 1
- Protein: 4
- Cholesterol: 65