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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Three perfectly baked strawberry cupcakes topped with swirls of pink frosting and a fresh strawberry slice.
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You will love these moist, fluffy strawberry cupcakes made completely from scratch, loaded with real, fresh strawberries in the batter and topped with a silky strawberry buttercream frosting. This is the best fresh strawberry cupcakes recipe for your spring and summer gatherings.

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
  • 1/4 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
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (optional, for flavor depth)
  • 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, mix the milk and 1/4 cup of strawberry puree together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  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 strawberry buttercream frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree. Mix until smooth and creamy. Add the almond extract and a pinch of salt, beating until light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a slice of fresh strawberry before serving.

Notes

  • For the best flavor, use ripe, fresh strawberries in the batter. If your diced strawberries are very wet, gently pat them dry before folding them in.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries until smooth, then strain through a fine-mesh sieve to remove seeds for the smoothest frosting.
  • If you prefer a cream cheese frosting, substitute 4 ounces of softened cream cheese with half of the butter in the frosting recipe.

Nutrition

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