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Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of amazing strawberry cupcakes cut in half showing pink frosting and fruit pieces inside the cake.
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Make moist, fluffy strawberry cupcakes loaded with real strawberries and top them with silky strawberry buttercream frosting. This recipe is perfect for summer gatherings or any occasion needing a sweet, fruity treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup pureed fresh strawberries (strained)
  • 1 cup finely chopped fresh strawberries
  • For Frosting: 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1/2 teaspoon strawberry extract (optional)
  • Pinch of salt

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. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
  6. Gently fold in the strained strawberry puree and the chopped fresh strawberries. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, 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 sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high.
  10. Add the strawberry puree and optional extract and salt. Beat until the frosting is light and fluffy, about 3 to 5 minutes. 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 fresh strawberry slice if desired.

Notes

  • For the best flavor and moistest cake, use fresh, ripe strawberries.
  • To strain the puree, blend the strawberries and press the mixture through a fine-mesh sieve to remove excess liquid and seeds.
  • If you want a more intense pink color without artificial dyes, add a drop of natural red food coloring to the frosting.

Nutrition

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