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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A close-up of a single, delicious strawberry cupcake topped with swirled pink frosting and fresh strawberry pieces.
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Make moist, fluffy strawberry cupcakes from scratch, loaded with real fresh strawberries and topped with rich strawberry buttercream frosting. This recipe delivers maximum berry flavor for any spring or summer occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

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 powder, and salt for the cake.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until just combined.
  4. In a separate small bowl, whisk together the milk and 1/2 cup strawberry puree.
  5. Pour half of the wet mixture into the dry ingredients and mix on low speed until just incorporated. Add the remaining wet mixture and mix until the batter is smooth. Do not overmix.
  6. Gently fold in the finely diced fresh strawberries using a spatula.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and vanilla extract. Beat until light and fluffy. Add a pinch of salt.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake. Garnish with a fresh strawberry slice if desired.

Notes

  • For the best flavor, use ripe, fresh strawberries for both the batter and the puree.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries until smooth, then measure out the required amount.
  • If you want a deeper pink color without artificial dye, add a few drops of red food coloring to the frosting.

Nutrition

Find it online: https://dishicious.com/strawberry-cupcakes-recipe-homemade-moist/