Description
Make the best homemade strawberry cupcakes bursting with real fresh strawberry flavor in both the cake and the frosting. These moist, fluffy berry treats are perfect for spring parties or any sweet occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, pureed and strained)
- 1/2 cup fresh strawberries, finely diced
- 1 cup powdered sugar, sifted (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/4 cup strawberry puree (for frosting)
- 1/4 teaspoon almond extract (optional, for frosting)
- Pinch of salt (for frosting)
- Fresh strawberries, sliced, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and the 1/2 cup of strawberry puree.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Gently fold in the 1/2 cup of finely diced fresh strawberries using a spatula.
- Divide the batter evenly among the 12 cupcake liners, 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.
- Prepare the Strawberry Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree, mixing until smooth.
- Beat in the almond extract and a pinch of salt. If the frosting is too thin, add a little more powdered sugar; if too thick, add a few drops of milk or more puree.
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry before serving.
Notes
- For the best flavor, use ripe, sweet fresh strawberries in the batter.
- To get a smooth puree, blend the strawberries and then press the mixture through a fine-mesh sieve to remove large seeds.
- If you prefer a cream cheese frosting, substitute 4 ounces of softened cream cheese for half of the butter in the frosting recipe.
- These are excellent summer cupcake recipes perfect for parties.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 65