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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of delicious strawberry cupcakes with pink strawberry frosting and diced strawberries on top, cooling on a wire rack.
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You will bake the best, moistest strawberry cupcakes packed with real, fresh strawberries and top them with a silky, flavorful homemade strawberry buttercream frosting. This recipe is perfect for spring celebrations or any time you want a truly fruity dessert.

Ingredients

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  • 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 strawberry puree (from about 1 cup fresh strawberries, blended)
  • 1/2 cup fresh strawberries, finely diced
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1/2 teaspoon almond extract (optional, for flavor depth)
  • Pinch of salt
  • Fresh strawberries, 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 this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. In a small bowl, stir the 1/2 cup strawberry puree into the milk.
  6. Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Gently fold in the 1/2 cup of 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 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 frosting: Beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree, mixing on low speed until incorporated.
  11. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the almond extract and salt, mixing briefly to combine. If the frosting is too thin, add more powdered sugar, one tablespoon at a time.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry before serving.

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries for both the puree and the diced pieces.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries until smooth, then strain through a fine-mesh sieve to remove seeds if you prefer a smoother texture.
  • If you want extra intense strawberry flavor in the cake, you can substitute a small amount of the milk with strawberry liqueur.

Nutrition

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