Description
Bake moist, fluffy strawberry cupcakes from scratch using fresh strawberries in the batter and top them with rich strawberry buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, finely pureed (about 4 large berries)
- 1 1/2 cups fresh strawberries, finely diced
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1/4 cup fresh strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the buttermilk and the 1/2 cup of strawberry puree.
- Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the finely diced fresh strawberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 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.
- To make the frosting, beat the 1/2 cup of softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree and vanilla extract. Beat until light and fluffy. Add a pinch of salt.
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each cupcake.
Notes
- For the best flavor, use ripe, fresh strawberries for both the batter and the puree.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- To achieve a very pink frosting, you can add a drop of red food coloring, but the natural puree provides a good color.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45
- Sodium: 180
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 75