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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of a vanilla strawberry cupcake topped with pink frosting and a fresh strawberry slice.
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Capture the taste of summer with these moist, fluffy strawberry cupcakes made entirely from scratch, loaded with real fresh strawberries and topped with a rich strawberry buttercream frosting. This recipe brings back the best berry memories.

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 buttermilk
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, blended)
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon lemon juice (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, 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 buttermilk and the 1/4 cup of strawberry puree.
  6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the 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 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.
  10. To make the frosting, beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Beat until smooth and fluffy. Add a pinch of salt.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a slice of fresh strawberry.

Notes

  • For the best strawberry flavor in the cake, ensure your strawberry puree is thick; you can gently simmer the puree for a few minutes to reduce excess liquid before measuring.
  • If you prefer a cream cheese frosting, substitute half the butter in the frosting recipe with 4 ounces of softened cream cheese.
  • To achieve the fluffiest texture, make sure your eggs and buttermilk are at room temperature before mixing.

Nutrition

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