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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of several divine strawberry cupcakes topped with pink strawberry frosting and a fresh strawberry slice.
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You will love these moist, fluffy strawberry cupcakes made completely from scratch, loaded with real, fresh strawberries and topped with a rich, homemade strawberry buttercream frosting. This is the best fresh strawberry cupcakes recipe for any spring or summer celebration.

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 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup strawberry puree (from about 1 cup fresh strawberries, pureed)
  • 1 cup fresh strawberries, finely diced
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3-4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon lemon juice (for frosting)
  • Pinch of salt (for frosting)
  • Extra fresh strawberries 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 medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and 1/2 cup strawberry puree.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries using a spatula.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 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 strawberry buttercream: In a large bowl, beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Add a pinch of salt. Beat on high speed until the frosting is light and fluffy, adding more powdered sugar if you prefer a stiffer consistency.
  11. 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 and texture, make sure your eggs and buttermilk are at room temperature before mixing the batter.
  • To get the strawberry puree, blend fresh or thawed frozen strawberries until smooth, then measure out the required amount. You can strain it if you prefer a seedless puree for the batter.
  • If you want a deeper pink color in your frosting, add a drop or two of pink food coloring along with the puree.

Nutrition

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