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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of two vibrant strawberry cupcakes with thick pink frosting speckled with strawberry pieces.
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Bake moist, fluffy strawberry cupcakes using fresh strawberries in the batter, topped with a rich strawberry buttercream frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, pureed and strained)
  • 1 cup finely diced fresh strawberries
  • For Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (thickened)
  • 1 teaspoon vanilla extract
  • Pinch of salt

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, cream the softened butter and granulated sugar together until light and fluffy.
  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 milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the 1/2 cup of strawberry puree and the diced fresh strawberries. Do not overmix.
  7. Divide the batter evenly among the 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 frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Add the thickened strawberry puree, vanilla extract, and salt. Beat on medium-high speed 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 onto each one.

Notes

  • To get thick strawberry puree for the frosting, simmer 1 cup of mashed strawberries until reduced by half, then strain and cool completely.
  • For extra moisture, you can substitute 1/4 cup of the milk with buttermilk.
  • If you want a stronger pink color, add a drop of red food coloring to the frosting.

Nutrition

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