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Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of a single, perfectly baked strawberry cupcake topped with swirled pink strawberry frosting.
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Make moist, fluffy strawberry cupcakes loaded with fresh berries and top them with rich, homemade strawberry buttercream frosting. This recipe is perfect for summer parties or any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1 cup finely chopped fresh strawberries
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup strawberry puree
  • 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, 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, combine the milk and strawberry puree.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped fresh strawberries using a spatula.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 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 frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
  11. Add the strawberry puree, vanilla extract, and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add a tablespoon of milk if the frosting is too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with a fresh strawberry slice if desired.

Notes

  • For the best flavor, use ripe, fresh strawberries for both the cake batter and the frosting puree.
  • To make the strawberry puree, blend fresh strawberries until smooth and then measure out the required amount. You can strain it for a smoother frosting, but leaving some pulp adds flavor.
  • If you are planning your weekly meals, consider pairing these with a light salad for a balanced meal, similar to how you might approach a structured meal planning system.

Nutrition

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