Description
Soft and fluffy strawberry cupcakes made with fresh chopped strawberries and topped with a creamy strawberry buttercream frosting. Naturally fruity, beautifully pink, and perfect for birthdays, spring gatherings, or whenever you want a cheerful homemade dessert.
Ingredients
Scale
- 1 and 1 half cups all purpose flour
- 1 and 1 half teaspoons baking powder
- 1 quarter teaspoon salt
- 1 half cup unsalted butter, softened
- 3 quarters cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 half cup whole milk
- 1 cup fresh strawberries, finely chopped
- 1 cup unsalted butter, softened (for frosting)
- 3 and 1 half cups powdered sugar
- 1 third cup strawberry puree, reduced slightly
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350 degrees F and line a 12 cup muffin pan with cupcake liners.
- In a bowl whisk together flour, baking powder, and salt.
- In a separate bowl cream butter and sugar until light and fluffy, then beat in eggs one at a time followed by vanilla extract.
- Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
- Gently fold in the finely chopped strawberries.
- Fill cupcake liners about two thirds full with batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat butter until creamy, then gradually add powdered sugar.
- Mix in the reduced strawberry puree and vanilla extract, then whip until light and fluffy.
- Pipe or spread frosting onto completely cooled cupcakes and serve.
Notes
- Pat chopped strawberries dry before folding into the batter to avoid excess moisture.
- Reduce the strawberry puree before adding to frosting to keep it thick and flavorful.
- Store frosted cupcakes in the refrigerator for up to 3 days in an airtight container.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 34g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: strawberry cupcakes, strawberry buttercream, fresh strawberry dessert, homemade cupcakes, spring baking