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Moist Fresh Strawberry Cupcakes with Homemade Buttercream

Close-up of a strawberry cupcake cut in half showing the moist interior with strawberry pieces and pink frosting.
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You can create incredibly moist and fluffy strawberry cupcakes from scratch, loaded with fresh berries and topped with a rich strawberry buttercream frosting. This recipe proves that exceptional desserts do not need to be complicated.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup fresh strawberries, finely chopped and patted dry
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
  • 1/4 cup strawberry puree (from about 1/4 cup fresh strawberries, blended) (for frosting)
  • 1 tablespoon fresh strawberry juice (for color/flavor in frosting)

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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Gently fold in the finely chopped, dry fresh strawberries.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the strawberry puree, until the frosting is smooth and creamy. Add a few drops of strawberry juice if you want a deeper pink color.
  10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one.

Notes

  • For the best flavor and texture, make sure your fresh strawberries are chopped small and gently patted dry with a paper towel before folding them into the batter. This prevents excess moisture from affecting the cake structure.
  • If you are planning your weekly meals, these cupcakes are a great option for easy entertaining.
  • For an extra burst of flavor, consider adding a small amount of strawberry jam into the center of the cupcake batter just before baking.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-cupcakes-moist-fresh-homemade/

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