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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A single, delicious strawberry cupcake topped with pink frosting and a fresh strawberry slice.
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Make the best homemade strawberry cupcakes bursting with real fresh strawberry flavor in the cake and topped with a silky strawberry buttercream frosting. These are moist, fluffy, and perfect for spring celebrations.

Ingredients

Scale
  • 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 buttermilk
  • 1/2 cup fresh strawberries, finely diced and patted dry
  • 1/4 cup strawberry puree (from 1/4 cup mashed fresh strawberries)
  • 1 1/2 cups powdered sugar, sifted (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 tablespoons strawberry puree (for frosting)
  • 1 teaspoon lemon juice (for frosting)
  • Fresh strawberries, sliced (for garnish)

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. In a small bowl, stir the 1/4 cup strawberry puree into the buttermilk.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced, dried fresh strawberries.
  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. To make the strawberry buttercream frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 2 tablespoons of strawberry puree and the lemon juice to the frosting. Beat on medium-high speed until the frosting is light and fluffy, adding more powdered sugar if needed for stiffness.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry.

Notes

  • To get the best flavor, use ripe, fresh strawberries for both the batter and the frosting.
  • Pat the diced strawberries dry before folding them into the batter to prevent adding excess moisture that can make the cupcakes sink.
  • For a vibrant pink color in the frosting, use a highly concentrated strawberry reduction instead of just puree.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-cupcakes-recipe-homemade-fresh/