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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

A single, beautifully frosted strawberry cupcakes topped with a fresh, whole strawberry.
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You will bake moist, fluffy strawberry cupcakes loaded with real fresh strawberries, topped with a rich, homemade strawberry buttercream frosting. This recipe fixes common issues to deliver the best flavor.

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 (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, blended)
  • 1 cup fresh strawberries, finely diced
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon lemon juice (for frosting)
  • Pinch of salt (for frosting)
  • Fresh strawberries, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate small bowl, whisk together the eggs, vanilla extract, milk, and 1/4 cup strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of 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 strawberry buttercream, beat the 1 cup of softened butter in a large bowl until creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  11. Beat in the 1/4 cup strawberry puree, lemon juice, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry.

Notes

  • To make the strawberry puree, blend fresh or frozen strawberries until smooth, then strain through a fine-mesh sieve to remove seeds for the smoothest texture in both the cake and frosting.
  • For extra moisture, you can substitute buttermilk for the milk in the batter.
  • If you want a deeper pink color without artificial dye, use a small amount of freeze-dried strawberry powder mixed into the frosting.

Nutrition

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