Description
Strawberry Cupcakes with Buttercream are moist, fluffy cupcakes infused with fresh strawberries and topped with a smooth, creamy buttercream frosting with natural strawberry flavor. Perfect for any occasion, these cupcakes combine fresh flavor, light texture, and rich frosting for a truly delightful treat.
Ingredients
Scale
Cupcake Ingredients
- 1 cup fresh strawberries, washed, hulled, and finely chopped (plus some pureed)
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- ½ cup unsalted butter, softened
- 2 to 2 ½ cups powdered sugar, sifted
- Pinch of salt
- 1 to 2 tablespoons pureed strawberries or strawberry extract (for color and flavor)
Instructions
- Prep the Strawberries: Wash, hull, and finely chop fresh strawberries. To achieve a smoother texture in the cupcakes, puree half of the berries and set aside.
- Make the Cupcake Batter: Cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract. Alternate adding the dry ingredients (all-purpose flour, baking powder, salt) and the milk, mixing gently just until combined.
- Incorporate Strawberries: Gently fold in the chopped and pureed strawberries into the batter, being careful not to overmix to maintain a tender cupcake texture.
- Bake the Cupcakes: Divide the batter evenly into lined muffin tins. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Buttercream Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and salt, mixing well. Stir in pureed strawberries or strawberry extract to achieve a natural pink color and subtle strawberry flavor.
- Frost and Decorate: Once cupcakes are fully cooled, pipe or spread the buttercream generously on top. Decorate with fresh strawberry slices or sprinkles as desired.
Notes
- Use room temperature butter, eggs, and milk for a smooth, well-mixed batter.
- Fold strawberries gently into batter to keep cupcakes light and airy.
- Adjust strawberry purée amount to avoid making batter too wet or soggy.
- If buttercream becomes too soft, chill it in the refrigerator for 10 minutes before frosting.
- Always use ripe, fresh strawberries for best flavor and color.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: strawberry cupcakes, buttercream frosting, fresh strawberry dessert, moist cupcakes, homemade cupcakes