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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake cut in half showing the moist cake and pink frosting, topped with a fresh strawberry slice.
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Bake the best strawberry cupcakes from scratch! These moist, fluffy treats are loaded with real, fresh strawberries in the batter and topped with a silky, homemade strawberry buttercream frosting. A perfect summer dessert.

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 buttermilk
  • 1/2 cup fresh strawberries, finely diced and patted dry
  • 1/4 cup strawberry puree (from 1/4 cup mashed fresh strawberries)
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (optional, 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 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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the finely diced fresh strawberries and the 1/4 cup strawberry puree until evenly distributed.
  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. While the cupcakes cool, prepare the frosting: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until smooth.
  10. Beat in the 1/4 cup strawberry puree and almond extract (if using) until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one. Garnish with a slice of fresh strawberry.

Notes

  • For the best flavor, use ripe, fresh strawberries in the batter. Pat them dry after dicing to prevent adding excess moisture that could affect the cake structure.
  • To make the strawberry puree, mash fresh strawberries and press them through a fine-mesh sieve to remove seeds.
  • If you want a deeper pink color in your frosting, add one drop of red food coloring along with the puree.

Nutrition

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