Print

Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Three delicious strawberry cupcakes topped with swirls of pink strawberry frosting sitting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love these moist, fluffy strawberry cupcakes loaded with real, fresh strawberries and topped with a silky strawberry buttercream frosting. This from scratch recipe delivers pure summer sweetness.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup finely diced fresh strawberries, patted dry
  • 1/2 cup strawberry puree (from about 1 cup fresh strawberries)
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Pink food coloring

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 soda, and salt.
  3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the finely diced fresh strawberries and the 1/2 cup strawberry puree until evenly distributed.
  6. Divide the batter evenly among the prepared 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 softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  9. Beat in the 1/4 cup strawberry puree, vanilla extract, and a pinch of salt. If the frosting seems too soft, add a little more powdered sugar. If you want a deeper pink color, add a drop of food coloring. Beat on high speed for 2 minutes until light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a fresh strawberry slice if desired. Give yourself some kudos for making these from scratch strawberry cupcakes!

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries. If you use frozen, thaw them completely and squeeze out all excess liquid before dicing.
  • To make the strawberry puree, blend fresh or thawed strawberries until smooth, then strain through a fine-mesh sieve to remove seeds.
  • If you prefer a cream cheese frosting, substitute 4 ounces of softened cream cheese with half of the butter in the frosting recipe.

Nutrition

Find it online: https://kitchnkudos.com/strawberry-cupcakes-recipe-from-scratch/