Description
These strawberry cupcakes are moist, fluffy, and bursting with fresh strawberry flavor. Perfect for any occasion, they are topped with a creamy strawberry buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup pureed fresh strawberries
- For the Strawberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons pureed fresh strawberries
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and pureed strawberries, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- For the Strawberry Buttercream: In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, pureed strawberries, vanilla extract, and salt. Beat until smooth and fluffy. If the frosting is too thick, add a little more strawberry puree or milk. If it’s too thin, add more powdered sugar.
- Once the cupcakes are completely cool, frost them with the strawberry buttercream.
Notes
- Use ripe strawberries for the best flavor.
- Do not overmix the batter, as this can result in tough cupcakes.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg