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Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake with pink frosting, showing a bite taken out to reveal the moist cake and strawberry pieces.
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Make moist, fluffy strawberry cupcakes loaded with fresh strawberries and top them with a creamy, homemade strawberry buttercream frosting. This recipe uses real fruit for intense flavor.

Ingredients

Scale
  • 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 milk
  • 1/2 cup fresh strawberries, finely chopped
  • 1/4 cup strawberry puree (from 1/4 cup extra chopped strawberries blended)
  • 1 3/4 cups powdered sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon lemon juice (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, 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. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the finely chopped fresh strawberries and the 1/4 cup of strawberry puree.
  7. Divide the batter evenly among the 12 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 combined, then increase speed to medium-high.
  10. Add the 1/4 cup of strawberry puree and lemon juice (if using) to the frosting. Beat until the frosting is light, fluffy, and smooth. Add more powdered sugar if the frosting is too thin.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a small piece of fresh strawberry, if desired.

Notes

  • For extra flavor, you can macerate the chopped strawberries with a teaspoon of sugar for 10 minutes before folding them into the batter.
  • If you are looking for quick meal planning ideas to fit around your baking, consider using meal delivery companies for weeknight dinners.
  • To achieve a very pink color without artificial dyes, use a slightly more concentrated strawberry puree in the batter and frosting.

Nutrition

Find it online: https://delicerecipe.com/strawberry-cupcakes-fresh-homemade-buttercream/