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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Three delicious strawberry cupcakes with pink frosting and fresh strawberry slices on top, displayed on a white plate.
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Make moist, fluffy strawberry cupcakes from scratch, loaded with real strawberries in the batter and topped with a rich strawberry buttercream frosting. This recipe delivers intense fresh berry flavor perfect for summer parties.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup strawberry puree (from fresh strawberries)
  • 1 cup finely chopped fresh strawberries
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (optional)
  • Pinch of salt (for frosting)
  • Fresh strawberries for garnish

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 separate small bowl, mix the milk and 1/4 cup strawberry puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the 1 cup of chopped fresh strawberries.
  8. Divide the batter evenly among the prepared 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 strawberry buttercream, beat the 1/2 cup softened butter until smooth.
  11. Gradually add the powdered sugar, alternating with the 1/4 cup strawberry puree and almond extract, if using. Beat until the frosting is light and creamy. Add a pinch of salt to balance the sweetness.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each one. Garnish with a slice of fresh strawberry.

Notes

  • For the best flavor, use ripe, fresh strawberries in the batter. Pat the chopped berries dry slightly before folding them in to prevent excess moisture from affecting the cake structure.
  • To make the strawberry puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds for a smoother frosting.
  • If you want a deeper pink color in the frosting, add one drop of red food coloring along with the puree.

Nutrition

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