Print

Ultimate Moist Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake with a bite taken out, showing pink strawberry cake and bright pink frosting topped with freeze-dried strawberry pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fluffy strawberry cupcakes from scratch using fresh strawberries. This recipe includes instructions for a rich strawberry buttercream frosting, perfect for summer parties or celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1 cup finely chopped fresh strawberries
  • For the Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1 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 large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Mix in the 1/2 cup of strawberry puree until the batter is smooth and pink. Do not overmix.
  5. Gently fold in the 1 cup of chopped fresh strawberries using a spatula.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree, beating until smooth.
  10. Mix in the vanilla extract and a pinch of salt. Beat on high speed for 2 minutes until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one. Garnish with a small piece of fresh strawberry if desired.

Notes

  • For the best flavor, use fresh, ripe strawberries for both the puree and the chopped pieces in the batter.
  • To make strawberry puree, blend fresh or thawed frozen strawberries until smooth, then strain through a fine-mesh sieve to remove seeds.
  • If you want a brighter pink color without artificial dyes, use a slightly more concentrated strawberry puree.

Nutrition

Find it online: https://tastethisplate.com/strawberry-cupcakes-moist-from-scratch-recipe/