Description

Fresh Strawberry Cupcakes with Strawberry Buttercream offer a taste of summer in every bite. These moist, fluffy cupcakes are infused with fresh strawberries and topped with a velvety strawberry buttercream, making them the perfect treat for birthdays, picnics, or simply to brighten your day. Whether you’re an experienced baker or just starting out, this easy recipe will surely impress your friends and family.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup fresh strawberries, finely chopped
2 cups powdered sugar
3 tbsp heavy cream

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time and mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the chopped strawberries until just combined.
Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
For the frosting, beat the butter until creamy; gradually add powdered sugar and heavy cream until desired consistency is reached. Fold in pureed strawberries.

Nutrition

Serving Size: 1 cupcake (55g)
Calories: 210
Sugar: 22g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: <1g
Protein: 2g
Cholesterol: 30mg

Keywords: For an extra zing, consider adding lemon zest to the batter or substituting cream cheese for half of the butter in the frosting for a tangy twist. If using frozen strawberries, ensure they are thawed and well-drained to avoid excess moisture.