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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a bitten strawberry cupcakes showing the moist cake and bright pink filling/frosting.
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Make moist, fluffy strawberry cupcakes from scratch, loaded with real fresh strawberries, and top them with rich strawberry buttercream frosting. This recipe delivers pure summer sweetness.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup strawberry puree (from about 1 cup fresh strawberries, blended)
  • 1/2 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 teaspoon lemon juice (for frosting)
  • Pinch of salt (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 large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. In a separate small bowl, mix the milk and 1/2 cup strawberry puree. Gradually add this wet mixture to the batter, mixing on low speed until smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of finely chopped fresh strawberries using a spatula.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the strawberry buttercream, beat the 1 cup of softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Beat until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry.

Notes

  • For the best flavor, use ripe, sweet fresh strawberries in the batter.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries and strain them through a fine-mesh sieve to remove seeds.
  • If your frosting is too thin, add powdered sugar one tablespoon at a time. If it is too thick, add a few drops of milk.

Nutrition

Find it online: https://cravybite.link/strawberry-cupcakes-ultimate-fresh-recipe/