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Ultimate Moist Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake cut in half showing the moist interior and pink frosting, topped with fresh strawberry slices.
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Bake the best strawberry cupcakes from scratch! These moist, fluffy treats use real fresh strawberries in the batter and are topped with rich, silky strawberry buttercream frosting for guaranteed, foolproof results for your next summer party.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and pureed (about 6 ounces)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 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
  • 1/4 cup fresh strawberry puree (strained)
  • 1/2 cup fresh strawberries, finely diced
  • Pink food coloring (optional, for color)

Instructions

  1. Prepare the strawberry puree: Blend fresh strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, reserving 1/4 cup for the cake and 1 cup for the frosting.
  2. Make the strawberry buttercream: In a large bowl, beat 1 cup of softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating until smooth. Mix in 1 cup of the reserved strawberry puree, vanilla extract, and salt. Add pink food coloring if desired. Beat until light and fluffy. Set aside.
  3. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  4. Make the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
  5. Make the cake batter: In a separate large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  6. Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  7. Fold in the fruit: Gently fold in the 1/4 cup strained strawberry puree and the finely diced fresh strawberries.
  8. Fill the liners: Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full.
  9. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. Frost and serve: Once completely cool, pipe or spread the homemade strawberry buttercream onto each cupcake. Garnish with a small piece of fresh strawberry if you wish.

Notes

  • For the moistest cupcakes, do not overmix the batter once the flour is added. Mix only until the streaks disappear.
  • Using fresh strawberries instead of artificial flavoring gives you that authentic, vibrant taste that makes these the best strawberry cupcake recipe.
  • If you want bakery style strawberry cupcakes, chill the frosting for 10 minutes before piping for a firmer hold.

Nutrition

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