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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of one perfectly frosted strawberry cupcake, with two more strawberry cupcakes blurred in the background.
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Make the best strawberry cupcakes from scratch. These moist, fluffy cupcakes are loaded with real fresh strawberries and topped with rich, homemade strawberry buttercream frosting. This is the perfect summer dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 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 buttermilk
  • 1/4 cup strawberry puree (from fresh strawberries)
  • 1 cup fresh strawberries, finely diced
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (optional, for frosting)

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, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and 1/4 cup strawberry puree for the cake.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the 1 cup of finely diced fresh strawberries.
  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 strawberry buttercream, beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree for the frosting. Mix until smooth. Add the almond extract, if using.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a small slice of fresh strawberry if desired.

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries for both the cake batter and the frosting puree.
  • To make strawberry puree, blend fresh or thawed strawberries until smooth, then strain through a fine-mesh sieve to remove seeds.
  • If you want a deeper pink color in your frosting, add a single drop of red food coloring after mixing the buttercream.

Nutrition

Find it online: https://epicureempire.com/strawberry-cupcakes-recipe-homemade-moist/