Homemade Strawberry Cupcakes Recipe
Every bite of these moist Fresh Strawberry Cupcakes is a taste of sweet summer-ripe strawberries in from-scratch homemade cupcake with a light strawberry buttercream frosting swirled on top. It handily beats the pants off a strawberry cake mix any day, without any artificial strawberry flavor!
Servings: 12 -14 Cupcakes
Calories: 788kcal
Ingredients
Cupcakes
- ½ cup reduced strawberry puree from 1 pound strawberries
- ¾ cup granulated sugar
- ¼ cup salted butter, melted
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups cake flour (180g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup diced strawberries
Strawberry Buttercream Frosting
- 1 cup salted butter softened
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons reduced strawberry puree
- 3-4 cups powdered sugar
Instructions
- In food processor or blender, process 1 pound of strawberries with stems and hulls removed until pureed. Transfer to a small saucepan and heat the strawberry puree over medium heat. Cook for 15-20 minutes, stirring frequently, until reduced by about ½. Cool completely in the fridge before proceeding.
- Preheat oven to 350°F. Line a muffin pan with cupcake liners and set aside.
- In a large bowl, whisk together the reduced strawberry puree, sugar, melted butter, oil, buttermilk, eggs, and vanilla until combined.
- Add the flour, baking powder, baking soda, and salt, stirring just until combined. Stir in finely diced strawberries.
- Divide the batter between 12-14 cupcake liners, filling only ⅔ full. Bake for 19-22 minutes or until the tops bounce back at a touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
- To make the frosting, beat the butter until light and creamy. Add the powdered sugar and beat again. Add the reduced strawberry puree and vanilla, mixing again until combined. Transfer to a piping bag fitted with a decorative tip and use to decorate the cooled cupcakes. Garnish with a half a sliced strawberry, if desired.
Notes
- If you don't have cake flour on hand, you can substitute 1 ¼ cups of all-purpose flour sifted with ¼ cup cornstarch instead.
Nutrition
Serving: 1cupcake | Calories: 788kcal | Carbohydrates: 142g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 288mg | Fiber: 1g | Sugar: 125g