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Strawberry Cupcakes With Homemade Strawberry Buttercream

These soft strawberry cupcakes are made with real strawberry puree and fresh fruit, topped with a light, fluffy strawberry buttercream for a naturally sweet and fruity dessert.
Calories:
Author: Sandra Myers

Ingredients

  • 1¾ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup strawberry puree from about 6 ounces fresh strawberries
  • 1 cup fresh strawberries finely chopped

For the Strawberry Buttercream

  • 1 cup 2 sticks unsalted butter, softened
  • 4 cups powdered sugar sifted
  • ½ cup strawberry puree
  • 1 teaspoon strawberry extract optional
  • Pinch of salt

Optional Toppings

  • ¼ cup fresh strawberries finely diced

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Make sure the oven is fully heated before baking for even rise.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Add the softened butter and beat on low speed until the mixture looks like coarse sand. If the butter feels too firm, let it sit out a bit longer.
  • In another bowl, whisk together the eggs, vanilla extract, buttermilk, and strawberry puree until smooth and lightly pink.
  • Slowly pour the wet mixture into the dry ingredients, mixing on low speed just until combined. Stop as soon as the batter comes together to keep the cupcakes soft.
  • Gently fold in the chopped strawberries with a spatula, being careful not to crush them.
  • Spoon the batter into the liners, filling each about ⅔ full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.
  • Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.
  • Beat the butter until smooth, then add powdered sugar one cup at a time. Mix in the strawberry puree, optional extract, and a pinch of salt. Beat for 3–5 minutes until light and fluffy. Adjust with more sugar if needed.
  • Spread or pipe the frosting over the cooled cupcakes and finish with a sprinkle of diced fresh strawberries.