Fresh Strawberry Cupcakes with Strawberry Buttercream
Fresh Strawberry Cupcakes with Strawberry Buttercream are the ultimate treat for strawberry lovers. These moist, fluffy cupcakes are packed with real strawberries and topped with a rich, creamy strawberry buttercream that’s simply irresistible. Perfect for summer gatherings or any occasion where you want to impress, these delightful cupcakes will bring a taste of sunshine to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, diced
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 3 tbsp heavy cream
- ¼ cup fresh strawberries, pureed
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients alternately with milk until just combined. Gently fold in diced strawberries.
- Divide batter among prepared liners and bake for 18–20 minutes or until a toothpick comes out clean.
- For frosting, beat together butter, powdered sugar, heavy cream, and strawberry puree until smooth and fluffy.
- Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 15g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg