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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of amazing strawberry cupcakes, one cut in half showing the pink flecks in the cake, topped with pink frosting and a strawberry slice.
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You will love these moist, fluffy strawberry cupcakes made from scratch, loaded with real fresh strawberries and topped with a rich strawberry buttercream frosting. This is the best homemade strawberry cupcakes recipe for any spring or summer celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (from about 1 cup fresh strawberries, pureed)
  • 1 cup fresh strawberries, finely diced
  • 1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 cup strawberry jam (optional, for filling)
  • 1/4 cup fresh strawberries, mashed (for garnish)

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, whisk together the milk and the 1/2 cup strawberry puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  8. Divide the batter evenly among the prepared cupcake liners, 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. Prepare the Strawberry Buttercream: In a large bowl, beat the 1 1/2 cups softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree. Beat until smooth and fluffy. Add more powdered sugar if the frosting is too soft.
  11. Once cupcakes are completely cool, you may optionally use a small knife or apple corer to remove a small plug from the center of each cupcake and fill it with a small amount of strawberry jam.
  12. Pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a small piece of fresh strawberry or a sprinkle of strawberry crunch if desired.

Notes

  • For the best flavor, use ripe, fresh strawberries in the batter.
  • If you want a deeper pink color in the cake, you can add a drop of red food coloring when mixing the wet ingredients.
  • To make the frosting extra silky, ensure your butter is perfectly softened, not melted.

Nutrition

Find it online: https://afripaket.com/strawberry-cupcakes-recipe-moist-fluffy/