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The Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake cut in half showing moist cake and pink strawberry frosting.
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Bake these moist, fluffy strawberry cupcakes loaded with real fresh strawberries and top them with a silky, homemade strawberry buttercream frosting. This recipe delivers a sweet burst of summer flavor perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1 cup finely diced fresh strawberries
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Fresh strawberry slices 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 strawberry puree together.
  6. Alternate adding the dry ingredients and the milk 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 softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the strawberry puree and vanilla extract. Beat until smooth and fluffy. Add a pinch of salt.
  11. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with fresh strawberry slices if desired.

Notes

  • For the best flavor, use ripe, fresh strawberries in both the cake and the frosting.
  • To make strawberry puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds.
  • If you are planning your weekly meals, this recipe pairs well with light, fresh side dishes often featured in meal planning guides.
  • For an extra layer of flavor, consider using a sous-vide precision cooker to gently infuse strawberries for a filling, though this recipe focuses on incorporating them directly into the batter.
  • Follow Sophia’s Kitchen on Pinterest for more baking inspiration.

Nutrition

Find it online: https://kitchenuser.net/strawberry-cupcakes-fresh-buttercream-recipe/