Print

Ultimate Moist Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of moist strawberry cupcakes with fluffy pink strawberry frosting; one has a bite taken out.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the best strawberry cupcakes from scratch. These moist, fluffy treats use real fresh strawberries in the batter and are topped with rich, silky strawberry buttercream frosting for guaranteed, foolproof results.

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 whole milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, pureed and strained)
  • 1/2 cup fresh strawberries, finely diced
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree
  • 1/2 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. Mix in the vanilla extract.
  5. In a small bowl, combine the milk and the 1/2 cup of strawberry puree.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries using a spatula.
  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 frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  11. Beat in the 1/4 cup of strawberry puree, vanilla extract, and a pinch of salt until the frosting is smooth and creamy. Add more powdered sugar if the frosting is too thin.
  12. Once the cupcakes are completely cool, pipe or spread the homemade strawberry buttercream frosting onto each cupcake.

Notes

  • For the best strawberry flavor, use ripe, fresh strawberries for both the puree and the diced pieces.
  • To make the puree, blend fresh strawberries until smooth, then press the mixture through a fine-mesh sieve to remove seeds and excess liquid. This prevents a soggy cake.
  • If you want a deeper pink color without artificial dye, add a drop of red food coloring to the frosting.

Nutrition

Find it online: https://rosatasty.com/strawberry-cupcakes-moist-fresh-with-buttercream/