Strawberry Cupcakes with Strawberry Buttercream Frosting
These homemade Strawberry Cupcakes are so fluffy, moist and made from scratch! Frost them with a swirl of sweet, homemade Strawberry Buttercream Frosting and a whole strawberry!
Prep Time25 minutesminutes
Cook Time15 minutesminutes
Total Time40 minutesminutes
Ingredients
Strawberry Puree
8mediumstrawberries, diced
Strawberry Cupcakes:
2 ½cupsall-purpose flour
2 ½teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
4largeeggs, room temperature
1 ½cupsgranulated sugar
3teaspoonspure vanilla extract
1cupcooking oil, (vegetable or canola)
1cupbuttermilk
3mediumstrawberries, finely diced
Strawberry Frosting:
1cup (2 sticks)unsalted butter, softened
6 to 8cupspowdered sugar, depending on consistency wanted
4mediumstrawberries, finely diced
2 to 4tablespoonsmilk, half-and-half or heavy cream, depending on consistency
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Instructions
Strawberry Puree:
Add half diced strawberries into a small saucepan over medium-low heat. Cook until strawberries break down and turn to puree, stirring often. You may need to use a masher depending on how ripe the strawberries are. Divide puree in half and place bowls in refrigerator to chill while you continue with recipe.
Strawberry Cupcakes:
Preheat oven to 350°F and fill two cupcake pans with cupcake liners, set aside.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat eggs until lightly frothy. Gradually add sugar beating about 30 seconds until well combined. Add oil and vanilla, beat till smooth.
Gradually add dry ingredients, alternating with buttermilk, until all ingredients are added and batter is well combined. (Batter will be thin.) Fold in 1/2 of the strawberry puree and diced strawberries.
Divide into cupcakes liners, 3/4 full. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting.
Strawberry Frosting:
Add butter to a large bowl or mixing bowl for stand mixer, beat until smooth and creamy. Gradually add powdered sugar, alternating with milk, until smooth.
Fold in remaining strawberry puree and diced strawberries, beat until well combined. Decorate cupcakes with frosting, and top with fresh strawberries if desired.