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The Best Fluffy Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Two strawberry cupcakes on a white plate, one cut in half showing the moist cake filled with strawberry pieces.
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You get moist, fluffy cupcakes loaded with fresh strawberries, topped with a homemade strawberry buttercream frosting. This recipe delivers real berry flavor for your spring and summer baking.

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 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from fresh strawberries)
  • 1 cup fresh strawberries, finely chopped
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra fresh strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together 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. Mix in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and 1/4 cup strawberry puree.
  6. Alternate adding the dry ingredients and the buttermilk 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 finely chopped fresh strawberries using a spatula.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. 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.
  10. For the strawberry buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 1/4 cup strawberry puree, vanilla extract, and a pinch of 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 soft.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with a slice of fresh strawberry.

Notes

  • To make the strawberry puree, blend fresh or thawed frozen strawberries until completely smooth, then strain through a fine-mesh sieve to remove seeds for the smoothest frosting.
  • For extra flavor, you can gently fold 1 tablespoon of freeze-dried strawberry powder into the dry ingredients.
  • If you want a stronger strawberry color in the cake, add one drop of red food coloring when mixing the wet ingredients.

Nutrition

Find it online: https://kitchenslang.com/strawberry-cupcakes-recipe/