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Ultimate Moist Fresh Strawberry Cupcakes with Homemade Buttercream

Close-up of three moist strawberry cupcakes topped with vibrant pink frosting and sparkling sugar crystals.
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Bake the best strawberry cupcakes from scratch. These moist, fluffy treats use real fresh strawberries in the batter and are topped with rich, silky strawberry buttercream frosting for authentic flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1/2 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)

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 salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  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 milk and the 1/2 cup strawberry puree.
  6. Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  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. To make the frosting, 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. Beat until the strawberry buttercream is light and creamy.
  11. Once the cupcakes are completely cool, pipe or spread the homemade strawberry frosting onto each cupcake.

Notes

  • For the best flavor, use fresh, ripe strawberries for both the puree and the diced pieces.
  • To make strawberry puree, blend fresh strawberries until smooth, then measure out the required amount. You can strain it for a smoother batter, but leaving some pulp adds moisture.
  • If you want vibrant pink cupcakes, add 1-2 drops of pink food coloring to the batter.

Nutrition

Find it online: https://gourmetgaze.com/strawberry-cupcakes-recipe-moist-fresh/