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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A split image showing a whole strawberry cupcake and a cross-section of a strawberry cupcake with pink frosting.
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You will love these moist, fluffy strawberry cupcakes made completely from scratch using real, fresh strawberries folded right into the batter. Topped with a silky, flavorful strawberry buttercream frosting, these are the best strawberry cupcakes for any spring or summer celebration.

Ingredients

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  • 1 1/2 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 milk
  • 1/2 cup fresh strawberries, finely diced and patted dry
  • 1/4 cup strawberry puree (from 1/2 cup mashed strawberries)
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon lemon juice (optional, for brightness)

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 this 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. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the finely diced, dry strawberries and the 1/4 cup of strawberry puree until evenly distributed in the batter.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the strawberry buttercream, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree and lemon juice, if using. Beat until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one. Garnish with a fresh strawberry slice if desired.

Notes

  • For the best flavor and texture, make sure your fresh strawberries are very ripe. Pat the diced berries dry with a paper towel before adding them to the batter to prevent excess moisture from affecting the bake.
  • If you want a deeper pink color in your cake, you can add 1-2 drops of red food coloring to the batter.
  • To make the strawberry puree, mash 1/2 cup of fresh strawberries and strain them through a fine-mesh sieve to remove large seeds and excess liquid.

Nutrition

Find it online: https://cookifyme.com/strawberry-cupcakes-recipe-homemade-moist/