Homemade Strawberry Cupcakes Recipe

I recently discovered a fresh twist on classic treats with the Best Strawberry Cupcakes. With a light, tender base and a luscious strawberry buttercream, every bite delivers an explosion of vibrant flavor. I invite you to indulge in this captivating recipe that unexpectedly fulfills every craving and leaves you smiling.

I’m super excited to share my Homemade Strawberry Cupcakes recipe that never fails to impress everyone. I mix together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt with 1/2 cup unsalted butter (softened) to create a light, fluffy batter.

I then whisk in 2 large eggs, 1/2 cup whole milk and 1 teaspoon vanilla extract, and finally stir in 1/2 cup fresh strawberries pureed into a smooth blend. The cupcakes come out super moist and perfect every time and I love topping them with my homemade Strawberry Buttercream Frosting made from 1/2 cup unsalted butter, powdered sugar, a bit more fresh strawberry puree and 1/2 teaspoon vanilla extract.

These simple cupcake flavors make for the best strawberry cupcakes ever in my book. Enjoy these treats if you love cupcakes with strawberry frosting that truly bursts with flavor!

Why I Like this Recipe

I like this recipe because first, it reminds me of being in my grandma’s kitchen – it’s made completely from scratch using fresh ingredients like pureed strawberries, and that just makes me feel all warm inside. Second, the cupcakes turn out so fluffy and moist even though the instructions are pretty simple, which really impresses me every time I make them. Also, I love how the strawberry buttercream frosting has this perfect balance of sweetness and tang, making each bite a delightful surprise. Finally, it’s a fun and creative way to experiment with flavors, and I always feel accomplished when I see how pretty they turn out, especially when I share them with my friends.

Ingredients

• All-purpose flour: Gives the cupcakes structure and essential carbohydrates for energy and texture.
• Granulated sugar: Adds needed sweetness and moisture while boosting flavor despite its high simple carbs.
• Unsalted butter: Offers rich, creamy taste and healthy fats that help keep the cupcakes soft and moist.
• Eggs: Supply protein and moisture, binding the mix together and ensuring a light, airy finish.
• Fresh strawberries: Bring natural fruit flavor, vitamins, and a pop of color, making the recipe extra refreshing.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 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
• For the Strawberry Buttercream Frosting:
• 1/2 cup unsalted butter, softened
• 2 to 3 cups powdered sugar, sifted
• 1/4 cup fresh strawberries, pureed (adjust to taste)
• 1/2 teaspoon vanilla extract
• A pinch of salt (optional)

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt.

3. Add 1/2 cup softened unsalted butter, 2 large eggs (at room temperature), 1/2 cup whole milk, and 1 teaspoon vanilla extract then mix well.

4. Stir in 1/2 cup fresh strawberries that have been pureed until just combined; be careful not to overmix.

5. Spoon the batter into the liners filling each about 2/3 full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

6. Allow the cupcakes to cool in the pan for about 5 minutes then transfer them to a wire rack to cool completely.

7. For the frosting, beat 1/2 cup unsalted butter (softened) in a mixing bowl until creamy, using an electric mixer if possible.

8. Gradually add in 2 to 3 cups sifted powdered sugar and beat until smooth.

9. Mix in 1/4 cup pureed fresh strawberries, 1/2 teaspoon vanilla extract and a pinch of salt, then continue beating until the frosting is light and fluffy.

10. Swirl the strawberry buttercream frosting over the cooled cupcakes and enjoy your homemade Strawberry Cupcakes!

Equipment Needed

1. Preheated oven at 350°F
2. Cupcake pan with paper liners
3. A large mixing bowl for combining dry and wet ingredients
4. Measuring cups and spoons
5. A sifter for the flour, sugar, baking powder, and salt
6. A blender or fork to puree fresh strawberries
7. An electric mixer (or a hand whisk if you prefer) for the batter and frosting
8. A spatula for stirring and scooping batter
9. A wire cooling rack for cooling the cupcakes after baking
10. A second bowl for preparing the frosting separately

FAQ

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

• For the all-purpose flour, you can swap some of it with cake flour to get a lighter texture in your cupcakes.
• Instead of granulated sugar, try using coconut sugar or even brown sugar for a slight molasses flavor.
• If you dont have unsalted butter, a solid margarine or coconut oil works pretty well in its place.
• Whole milk can be replaced with almond milk if you’re looking for a dairy-free option.
• You can substitute fresh strawberry puree with thawed frozen strawberries or a bit of strawberry jam thinned with water.

Pro Tips

1. Make sure all your ingredients like eggs and butter are at room temperature before you start. This helps them mix together way more smoothly and gives your cupcakes a light, even texture.

2. Be super careful when stirring in the pureed strawberries. Overmixing can make your batter dense, so stir it in just until you see it coming together.

3. When making the frosting, sift your powdered sugar before you add it to the butter. It might seem like a small step but it really makes the frosting smoother and easier to spread.

4. Taste your frosting as you go while adding the strawberry puree. Depending on how sweet or tart your strawberries are, you might want to adjust the amount to get the perfect flavor.