Homemade Strawberry Cupcakes Recipe

Discover the magic inside these Cupcakes With Strawberry Frosting, where a delicate blend of pureed strawberries and tender batter creates a refreshing, irresistible treat. Every bite is reminiscent of The Best Strawberry Cupcakes, pairing a light, moist crumb with a vibrant, strawberry-infused buttercream that radiates pure summer delight.

I love sharing my homemade Strawberry Cupcakes recipe with you. These cupcakes are super moist and fluffy, and they come from scratch using ingredients like 1 1/2 cups all purpose flour, 1 cup granulated sugar, and 2 large eggs.

I mix in 1/2 cup fresh strawberry puree along with 1/2 cup unsalted butter and 1/2 cup milk, which really helps boost the nutritional value thanks to all the natural vitamins in the fruit. The baking powder and salt work together to give the cupcakes a great rise while a teaspoon of vanilla extract brings out that authentic sweet flavor.

What really makes this recipe special is the homemade strawberry buttercream frosting that is made with softened unsalted butter, powdered sugar, strawberry puree, and a pinch of salt. These cupcakes with strawberry frosting remind me of the best strawberry cupcakes I ever tasted, perfect for summer or spring celebrations.

Why I Like this Recipe

1. I love how these cupcakes turn out super moist and fluffy every time even when I’m not a pro in the kitchen
2. I really enjoy the strawberry flavour bit because the puree mixes in so smooth and gives it a fresh kick that makes me smile
3. I appreciate how the buttercream is so easy to make and you can adjust the sweetness to exactly how I like it
4. I dig that making these from scratch makes me feel like I’m doing something homey and special for everyone around me

Ingredients

• All-purpose flour: Provides carbohydrates and structure to give cupcakes their body.
• Granulated sugar: Adds sweetness while keeping cupcakes moist and tender.
• Eggs: Supply protein and help bind ingredients for a fluffy, stable batter.
• Unsalted butter: Lends richness and a velvety texture to every bite.
• Fresh strawberries: Deliver natural flavor, vitamins and a burst of fruitiness.
• Strawberry puree: Intensifies fruity taste and adds moisture for a vibrant cupcake.
• Powdered sugar: Gives a smooth, sweet finish perfect for classic buttercream frosting.
• Milk: Adds moisture and aids in creating a light, airy cupcake crumb.
• Vanilla extract: Enhances all ingredients with a warm, inviting aroma and flavor.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, pureed
• 1/4 cup chopped fresh strawberries (optional, for extra burst of flavor)
• For the buttercream frosting:
• 1/2 cup unsalted butter, softened
• 2 to 3 cups powdered sugar (adjust to sweetness preference)
• 2 to 3 tbsp strawberry puree (or more to taste)
• 1/2 tsp vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a bowl, mix 1 1/2 cups flour, 1 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, cream 1/2 cup butter with a mixer until smooth, then beat in 2 large eggs.

4. Pour in 1/2 cup milk, 1 tsp vanilla extract, and 1/2 cup strawberry puree into the butter mixture and mix well.

5. Gradually add the dry ingredients to the wet mixture until just combined.

6. If you like a burst of flavor, gently fold in 1/4 cup chopped fresh strawberries.

7. Fill each cupcake liner about two-thirds full with the batter.

8. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cupcakes cool completely on a rack before frosting.

10. For the buttercream, beat 1/2 cup softened butter with 2-3 cups powdered sugar, add 2-3 tbsp strawberry puree, 1/2 tsp vanilla extract, and a pinch of salt then mix until smooth and fluffy before frosting the cupcakes.

Equipment Needed

1. Oven (for preheating to 350°F)
2. Cupcake pan with paper cupcake liners
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Electric mixer
5. Measuring cups and spoons
6. Rubber spatula
7. Cooling rack
8. Toothpick (to test doneness)

FAQ

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using whole wheat flour or a gluten-free blend instead.
• If unsalted butter is missing, you can use salted butter but just cut back on the added salt in the recipe.
• Instead of granulated sugar, you can use coconut sugar for a different, yet tasty flavor.
• If vanilla extract isnt available, a quality almond extract at half the amount can work pretty well.
• When fresh strawberries are out, frozen ones (thawed and pureed) is a good substitute.

Pro Tips

1. Make sure the butter and eggs are at room temperature cause if they’re cold the batter wont mix evenly and your cupcakes could end up lumpy.
2. Dont overmix the wet and dry ingredients. Stir ’em just until you see no dry spots, so your cupcakes stay fluffy and not too dense.
3. If you have time, let your batter sit for about five minutes before pouring it into the cupcake liners. It helps everything settle in and gives you a more consistent texture when baked.
4. When making the buttercream, adjust the powdered sugar and strawberry puree gradually. Taste as you go cause you dont want it to be too sweet or too runny.