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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of a delicious strawberry cupcake topped with pink strawberry frosting and a fresh strawberry slice.
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Bake moist, fluffy strawberry cupcakes using fresh pureed strawberries in the batter and top them with a rich strawberry buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberry puree (from about 6 large strawberries, pureed and strained)
  • 1/2 cup buttermilk
  • 1 cup fresh strawberries, finely diced (for batter)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree (for frosting)
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Extra 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 aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the 1/2 cup of strawberry puree.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the 1 cup of finely diced fresh strawberries.
  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 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Add a pinch of salt. Beat until the frosting is light and fluffy. Add more powdered sugar for a stiffer frosting or more puree for a softer one.
  10. 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 puree, blend fresh strawberries until smooth, then press the mixture through a fine-mesh sieve to remove seeds before measuring.
  • For extra moisture, you can substitute 1/4 cup of the buttermilk with sour cream.
  • If you prefer a cream cheese frosting, substitute half the butter in the frosting recipe with 4 ounces of softened cream cheese.

Nutrition

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