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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcakes cut in half showing the moist crumb with strawberry pieces and pink frosting.
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Create moist, fluffy strawberry cupcakes from scratch, loaded with fresh berry flavor and topped with rich strawberry buttercream frosting. These are perfect for spring and summer celebrations.

Ingredients

Scale
  • 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
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, pureed and strained)
  • 1 cup finely chopped fresh strawberries
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (thicker than batter 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, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer 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, combine the milk and the 1/2 cup of strawberry puree.
  6. Alternate adding the dry ingredients and the wet strawberry-milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Gently fold in the 1 cup of finely chopped fresh strawberries using a spatula.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. 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.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth.
  11. Beat in the 1/4 cup of strawberry puree, vanilla extract, and salt until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a fresh strawberry slice if desired.

Notes

  • For the best flavor, use ripe, sweet fresh strawberries for both the batter and the frosting.
  • If you are planning your weekly food schedule, this recipe pairs well with simple meal planning for light summer dinners.
  • To get a thicker puree for the frosting, simmer the strawberries slightly and then strain them to remove excess liquid.

Nutrition

Find it online: https://blissbatter.com/strawberry-cupcakes/