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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Three delicious strawberry cupcakes topped with pink frosting and fresh strawberry slices, ready to eat.
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You will love these moist, fluffy strawberry cupcakes made entirely from scratch using real, fresh strawberries. Topped with a rich strawberry buttercream frosting, this is the best homemade strawberry cupcakes recipe for any spring or summer celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely chopped and gently patted dry
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, blended)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/2 teaspoon almond extract (optional, for frosting)
  • 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 large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, cream together the 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the finely chopped, dry fresh strawberries and the 1/4 cup strawberry puree for the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. 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.
  8. To make the strawberry buttercream frosting, beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  9. Beat in the 1/4 cup strawberry puree, almond extract (if using), and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin, or a teaspoon of milk if it is too stiff.
  10. 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, use ripe, in-season fresh strawberries in both the batter and the frosting.
  • To make the strawberry puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds for a silkier texture in the frosting.
  • If you want extra pink color in your cupcakes, add a drop or two of pink food coloring to the batter.

Nutrition

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