Strawberry Cupcakes with Strawberry Buttercream Recipe
Light, fluffy strawberry cupcakes topped with sweet strawberry buttercream. Perfect for birthdays, parties, or a sweet treat anytime. Bursting with fresh strawberry flavor and soft, tender crumbs, these cupcakes are a delight for both kids and adults.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberries pureed
- For the Strawberry Buttercream:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup fresh strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then mix in vanilla extract.
- Alternately add dry ingredients and milk, starting and ending with dry ingredients, mixing until just combined.
- Fold in strawberry puree gently until evenly incorporated.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- For the buttercream, beat butter until creamy, then gradually add powdered sugar.
- Mix in strawberry puree, vanilla, and a pinch of salt; beat until smooth and fluffy.
- Frost cooled cupcakes with strawberry buttercream and decorate as desired.
Notes
- Use fresh ripe strawberries for the best flavor; puree can be strained to avoid seeds.
- Store cupcakes in an airtight container for up to 3 days.