Description
These Strawberry Cupcakes with Strawberry Buttercream are soft, moist, and bursting with real strawberry flavor. The buttercream is smooth and fruity, made with pure strawberry purée for a beautiful natural pink hue and rich taste. Perfect for birthdays, bridal showers, or spring gatherings, these cupcakes are as beautiful as they are delicious.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk, room temperature
¾ cup finely chopped fresh strawberries
1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
¼ cup strawberry purée (fresh or thawed and blended)
1 teaspoon vanilla extract
1 pinch salt
Optional: pink gel food coloring
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar using an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. With the mixer on low, alternately add dry ingredients and milk to the batter, beginning and ending with the dry.
6. Fold in the chopped strawberries with a spatula until evenly distributed.
7. Divide batter evenly between cupcake liners, filling each about ⅔ full.
8. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
9. While cupcakes cool, beat the butter for the frosting until creamy.
10. Gradually add powdered sugar, then mix in strawberry purée, vanilla, and salt. Beat until light and fluffy.
11. Add a few drops of food coloring if desired.
12. Transfer buttercream to piping bag with a star tip and frost cooled cupcakes.
13. Garnish with halved strawberries or enjoy as-is.
Notes
Let cupcakes cool completely before frosting to avoid melting the buttercream.
Use room temperature ingredients for a smoother batter and fluffier texture.
For stronger strawberry flavor, reduce purée before adding to buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry cupcakes, strawberry buttercream, spring dessert