Homemade Strawberry Cupcakes Recipe

I recently whipped up what I call The Best Strawberry Cupcakes. I combined all-purpose flour, granulated sugar, and a hint of fresh strawberry puree for the cupcakes while layering on a silky strawberry buttercream featuring unsalted butter and powdered sugar. The result is a delightfully moist, naturally vibrant treat.

I recently whipped up these Homemade Strawberry Cupcakes and they turned out absolutely amazing. The cupcakes are incredibly fluffy and moist, made from scratch with everyday ingredients like 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and even a touch of 1/2 cup pureed fresh strawberries.

I mixed in a bit of butter and a couple of eggs, alongside whole milk and vanilla extract, which really gave them a delightful texture and unique flavor. Then came the best part: the sweet strawberry buttercream frosting.

I creamed unsalted butter with plenty of powdered sugar, a drizzle of strawberry puree, and a hint of vanilla extract to create the perfect topping. These cupcakes with strawberry frosting not only look gorgeous but also fulfill that simple cupcake flavor craving.

Believe me when I say, these are the best strawberry cupcakes you’ll ever try! Enjoy every bite of these strawberries cupcakes made with love and care.

Why I Like this Recipe

I like this recipe because it always turns out super moist and fluffy, and the fresh strawberry puree makes the cupcakes taste so real and fruity.
I also like that the recipe is straightforward; the steps are easy to follow even if you’re not a baking expert and you don’t have to worry about confusing measurements.
Another thing is the homemade strawberry buttercream frosting – it’s sweet and creamy, and the mix of flavors gives me that homemade comfort feel that I really love.
Lastly I like how it reminds me of fun summer days with its bright, fresh flavors and how making them isn’t too time consuming which fits perfectly into my busy life.

Ingredients

• All-Purpose Flour: Provides carbs and structure for a light yet sturdy cupcake crumb.
• Granulated Sugar: Sweetens the batter; not the healthiest but essential for that dessert flavor.
• Unsalted Butter: Adds rich flavor and moisture; gives the cupcakes a creamy texture overall.
• Eggs: Offers protein and binds ingredients together; vital for rising and a firm texture.
• Whole Milk: Moistens cupcakes; helps combine ingredients smoothly with a creamy touch.
• Fresh Strawberries: Delivers natural fruit flavor and vitamin C; adds a slight tang to the batter.
• Powdered Sugar: Used in buttercream, yields an irresistibly sweet, smooth texture with a delicate finish.
• Vanilla Extract: Enhances overall flavor complexity; warms and rounds out the dessert taste.

Ingredient Quantities

• Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, pureed

• Strawberry Buttercream Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 to 3 cups powdered sugar, sifted
  • 3 tablespoons strawberry puree
  • 1 teaspoon vanilla extract
  • Optional pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a cupcake tin with paper cups.

2. In a bowl, sift together 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt.

3. In a separate large bowl, beat 1/2 cup softened butter with 1 cup sugar until light and fluffy, then mix in 2 eggs one at a time.

4. Stir in 1 teaspoon vanilla extract and the 1/2 cup pureed strawberries until everything is well combined.

5. Slowly add the dry ingredients to the butter mixture alternating with 1/2 cup whole milk, mixing gently until just incorporated.

6. Spoon the batter into the cupcake liners, filling each about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

9. For the frosting, beat 1/2 cup softened butter until creamy, then gradually add 2 to 3 cups sifted powdered sugar mixing well after each addition.

10. Mix in 3 tablespoons strawberry puree, 1 teaspoon vanilla extract and an optional pinch of salt; frost your cooled cupcakes with a swirled layer of frosting and enjoy!

Equipment Needed

1. Oven preheated to 350°F
2. Cupcake tin with paper liners
3. Mixing bowls (at least two; one for dry, one for wet ingredients)
4. Sifter (for the flour, baking powder and salt)
5. Measuring cups and spoons
6. Electric mixer or hand mixer for creaming butter and sugar
7. Spatula or large spoon for gentle mixing
8. Blender or food processor (if you need to puree the strawberries)
9. Toothpick (to test for doneness)
10. Wire cooling rack

FAQ

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

• Cupcakes:
  • You can try using cake flour instead of all-purpose flour for a softer texture.
  • If you dont have whole milk, almond milk or soy milk work pretty well though they might add a subtle flavor change.
  • Instead of unsalted butter, margarine is a decent replacement though it may slightly affect the taste.
  • For eggs, you can use a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg) if you’re in a pinch.
• Strawberry Buttercream Frosting:
  • If you havent got powdered sugar, icing sugar is a good option.
  • For strawberry puree, you could even use frozen pureed strawberries or a bit of strawberry extract if you’re short on fresh ones.

Pro Tips

1. Make sure all your ingredients, like eggs and butter, are at room temp before you start – it helps the batter mix more smoothly and gives you nicer cupcakes.
2. When adding the dry ingredients and milk, do it slowly and alternate between them so you dont overmix; a little over stirring can make the cupcakes tough.
3. For that yummy frosting, sift your powdered sugar before adding it to the butter – this stops any lumps from forming and makes your buttercream extra smooth.
4. If you’re using fresh strawberries for the puree, try not to add too much extra liquid; just blend enough until smooth so your batter keeps the right consistency.