Description
These strawberry cupcakes are a delightful blend of fresh strawberries, soft sponge, and creamy frosting. Perfect for birthdays, holidays, or any sweet craving!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3–4 tablespoons fresh strawberry puree
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time.
- Mix in vanilla and strawberry puree.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes.
- Cool completely before frosting.
- For the frosting, beat butter until creamy, then add powdered sugar and strawberry puree until smooth. Pipe or spread onto cooled cupcakes.
Notes
- For a deeper pink color, add a natural food dye or extra strawberry puree.
- Store unfrosted cupcakes at room temperature for up to 2 days, or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Fresh Strawberry Cupcakes, Homemade Strawberry Cupcakes, Strawberry Dessert Recipe