Yield: 24 Cupcakes
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!
Ingredients
Strawberry Puree
- 8 medium strawberries, diced
Strawberry Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 ½ cups granulated sugar
- 3 teaspoons pure vanilla extract
- 1 cup cooking oil, (vegetable or canola)
- 1 cup buttermilk
- 3 medium strawberries, finely diced
- 1 batch strawberry buttercream frosting
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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.
Video
Nutrition
Serving: 1cupcake, Calories: 379kcal, Carbohydrates: 51g, Protein: 3g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Cholesterol: 53mg, Sodium: 226mg, Fiber: 1g, Sugar: 40g