Fresh Strawberry Cupcakes

Name: Fresh Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 ½ Cups granulated sugar; ½ Cup butter, softened; 2 large eggs; 2 tsp vanilla extract; 2 Cups all-purpose flour; 2 tsp. baking powder; 1/2 tsp salt; 1/2 Cup milk; 1/2 Cup strawberry puree; 1/4 Cup chopped strawberries; 3-4 drops of red food coloring (Optional); 1/2 cup + 2 Tbsp strawberry puree; 1/2 cup unsalted butter (almost room temperature); 1/4 cup salted butter (almost room temperature); 2 1/2 - 2 3/4 cups powdered sugar; 1/4 tsp vanilla extract; 1/8 tsp salt

ByLeigh Harris September 4, 2015March 21, 2023

This cake recipe has the perfect strawberry flavor. Light, fluffy cupcakes and the MOST amazing strawberry buttercream icing. I wanted these cupcakes to be all from scratch. No jello here, please.

Fresh Strawberry Cupcakes on a red polka dot tablecloth.

My daughter requested strawberry cupcakes for her birthday this year. Of course, I’m going to do my level best to make it happen for her!

Fresh strawberry puree in a glass measuring cup.

Recipe Ingredients

For the Cupcakes

All-purpose flour
Baking powder and salt – Gives the cupcake lift.
Granulated sugar
Unsalted butter – Softened.
Eggs – Large size eggs.
Milk and vanilla extract
Strawberry puree and Chopped strawberries – To give the strawberry flavor.

For the Strawberry Buttercream

Unsalted and salted butter – Using both add the salt needed for the frosting.
Strawberry puree – Fresh strawberry puree gives the best strawberry flavor.
Powdered sugar – For volume in the buttercream.
Vanilla extract
Salt – If needed.

Tips

All ingredients should be at room temperature to ensure they incorporate thoroughly. This helps produce light, fluffy, and evenly baked cupcakes.
Find the best quality strawberries you can find. Look for bright red, plump, and no bad spots.

How to Make Fresh Strawberry Cupcakes

Preheat the oven to 350F degrees. Line a cupcake pan with liners or spray with nonstick cooking spray.

Puree the strawberries and finely chop another 1/4 cup of strawberries.

In a stand mixer fitted with the paddle attachment combine strawberry puree, room temperature butter, and sugar.

Slowly add in eggs and vanilla. (Add food coloring if desired)

I didn’t add any food coloring but if you want them pinker you can certainly use some. The batter was pink enough for me.

In another bowl whisk the flour, baking powder, and salt together. Add into sugar mixture.

Slowly add milk and stir gently. Stir in chopped strawberries.

Cupcake batter divided among cupcake liners.

Fill the cupcake liners with an equal amount of batter.

Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

This can also make a 9×13 strawberry cake.

Fresh strawberry cupcakes topped with fresh strawberry buttercream icing on a wire rack.

While the cupcakes cool, whip up the buttercream icing.

Strawberry Buttercream Recipe

Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 – 14 minutes

Pour reduced puree into a small bowl, then refrigerate until cool.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white). Stop and scrape down the bowl occasionally throughout the entire mixing process.

Mix in 1 cup powdered sugar (confectioners sugar), then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring.

Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding an additional 1/4 cup powdered sugar if needed to reach desired consistency.

Once the icing is done put it in a piping bag and decorate away. That’s the fun part, right?

Storage

The cupcakes are best stored in the refrigerator covered tightly, for up to 3 days. Serve at room temperature. The buttercream after being chilled will get firm, so remove them from the fridge about 1 hour before serving.

Freezing

Freeze the unfrosted cupcakes wrapped individually in a freezer-safe container or bag up to 2 months. Thaw overnight in the refrigerator. Frost as instructed.

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