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Moist Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A single, delicious strawberry cupcake with pink frosting and a fresh strawberry slice on top.
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Make moist homemade strawberry cupcakes from scratch using fresh berries. This recipe features a fluffy berry treat topped with rich strawberry buttercream frosting, perfect for summer or spring celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup fresh strawberries, finely chopped and drained
  • 1/4 cup strawberry puree (from extra strawberries)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh strawberries, sliced (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, cream together the softened butter and 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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the finely chopped, drained fresh strawberries and the 1/4 cup of strawberry puree into the batter.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
  10. Add the 1/4 cup of strawberry puree, vanilla extract, and salt to the frosting. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with a slice of fresh strawberry.

Notes

  • To get the best flavor, use fresh, ripe strawberries for both the batter and the frosting.
  • If you prefer a stronger pink color, add one drop of red food coloring to the frosting mixture.
  • For extra moisture, you can substitute 1/4 cup of the buttermilk with plain Greek yogurt.

Nutrition

Find it online: https://mdlatdmm.com/strawberry-cupcakes-recipe/