Strawberry Cupcakes
These luscious strawberry cupcakes are a celebration of all things sweet and fruity, perfect for any occasion. Made with real fresh strawberries both puréed and diced, they deliver bursts of natural strawberry flavor in every bite. The moist, tender crumb is complemented by a dreamy strawberry buttercream frosting, made with puréed strawberries for a silky, fruity finish. Quick and easy to whip up with just 20 minutes of prep time, these cupcakes are ideal for birthdays, spring picnics, or an indulgent dessert any day of the week. Garnish with a fresh strawberry slice for a stunning presentation that’s as irresistible as it is delicious. Indulge in these homemade strawberry cupcakes and elevate your baking game with this crowd-pleasing recipe that’s packed with flavor and charm!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Fresh strawberries, puréed
- 0.5 cups Fresh strawberries, diced
- 1 cups Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 0.25 cups Fresh strawberries, puréed and strained (for frosting)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the puréed strawberries and diced strawberries until evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large mixing bowl until creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Mix in the puréed and strained strawberries and vanilla extract. Increase the speed to medium-high and beat until the frosting is fluffy and smooth.
Once the cupcakes have cooled completely, frost them with the strawberry buttercream using a piping bag or spatula.
Garnish with a slice of fresh strawberry, if desired, and enjoy!
Nutrition Facts
Calories |
5988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 187.8 g | 939% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 801.8 g | 292% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 642.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
