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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a delicious strawberry cupcake topped with pink frosting and a whole fresh strawberry.
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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 strawberry buttercream frosting. This is the best homemade strawberry cupcakes recipe for your spring and summer celebrations.

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
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, blended)
  • 1 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, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. In a large bowl, cream the softened butter and sugar together 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 the 1/4 cup of strawberry puree for the batter.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed 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 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.
  10. Prepare the strawberry buttercream: In a large bowl, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of strawberry puree for the frosting.
  11. Beat in the almond extract and a pinch of salt. Continue beating until the frosting is light and creamy. If the frosting is too thin, add a little more powdered sugar; if too thick, add a few drops of milk or cream.
  12. 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

  • To make the strawberry puree for the batter, blend fresh or frozen strawberries until smooth, then measure out the required amount. You may need to strain out excess seeds if you prefer a very smooth batter.
  • For extra fluffy cupcakes, bring your eggs and buttermilk to room temperature before mixing.
  • If you want a deeper pink color in your frosting, add one drop of red food coloring, though the natural puree provides a lovely hue.

Nutrition

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