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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Three freshly baked strawberry cupcakes topped with pink strawberry frosting and diced fresh strawberries.
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You will bake the most moist and fluffy strawberry cupcakes, packed with real, fresh strawberries. Top these delightful treats with a rich, homemade strawberry buttercream frosting for the best summer dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup strawberry puree (from about 6 ounces fresh strawberries, pureed)
  • 1 cup fresh strawberries, finely chopped
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup strawberry puree
  • 1 teaspoon strawberry extract (optional, for intense flavor)
  • Pinch of salt
  • 1/4 cup fresh strawberries, finely diced, for garnish

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, baking soda, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of finely chopped fresh strawberries using a spatula.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the strawberry buttercream, beat the softened butter in a large bowl until creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  11. Add the 1/2 cup strawberry puree and strawberry extract (if using) and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. 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.
  13. Garnish the top of each cupcake with a sprinkle of the finely diced fresh strawberries.

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries for both the puree and the chopped pieces.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries until smooth, then measure out the required amount. You can strain the puree if you prefer a completely seedless frosting.
  • If you want a deeper pink color without adding more liquid, add a drop or two of red food coloring to the frosting.

Nutrition

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