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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake cut in half showing moist cake and pink frosting, topped with fresh strawberry slices.
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Bake the best homemade strawberry cupcakes bursting with real fruit flavor. This recipe delivers moist, fluffy cake and a silky strawberry buttercream frosting perfect for summer parties or any sweet occasion.

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 buttermilk
  • 1/2 cup finely diced fresh strawberries, patted dry
  • 1/4 cup strawberry puree (from 1/2 cup mashed strawberries)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon strawberry extract (optional)
  • 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 strawberry puree.
  6. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only 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 strawberry buttercream: Beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and strawberry extract, if using. 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 one. Garnish with a slice of fresh strawberry.

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries. Mash half of your required strawberries for the puree and dice the other half finely for the batter.
  • Patting the diced strawberries dry before adding them to the batter helps prevent the cupcakes from becoming too wet.
  • If you want a deeper pink color in your frosting, add a single drop of red or pink food coloring.

Nutrition

Find it online: https://savoryskies.com/strawberry-cupcakes-recipe-moist-homemade/