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Ultimate Moist Fresh Strawberry Cupcakes with Homemade Buttercream

Close-up of a moist strawberry cupcake topped with a generous swirl of pink strawberry frosting.
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Bake the best strawberry cupcakes from scratch. These moist, fluffy treats use real fresh strawberries in the batter and are topped with rich, silky strawberry buttercream frosting. Get guaranteed, foolproof results for your next party or summer dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1/2 cup fresh strawberries, finely diced
  • For the Frosting: 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree
  • 1/2 teaspoon vanilla extract
  • 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 the softened butter and granulated sugar together until light and fluffy.
  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 the 1/2 cup of fresh strawberry puree.
  6. Alternate adding the dry ingredients and the wet strawberry-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.
  8. Divide the batter evenly among the prepared 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 smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high.
  11. Beat in the 1/4 cup strawberry puree, vanilla extract, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if needed for stiffness.
  12. Once the cupcakes are completely cool, pipe or spread the homemade strawberry buttercream frosting onto each one.

Notes

  • For the best flavor and moisture, use fresh, ripe strawberries for both the puree and the diced pieces.
  • To make the puree, blend fresh strawberries until smooth and measure out the required amount.
  • If you want a deeper pink color for the frosting, add one drop of red food coloring after mixing in the puree.

Nutrition

Find it online: https://cookincorner.com/moist-strawberry-cupcakes-from-scratch-recipe/