Fresh Strawberry Cupcakes

Lip-smackin, sunshine sweet strawberry cupcakes made 100% from scratch with real strawberries.  Fluffy, moist, and bursting with strawberry flavor! Top them with homemade strawberry buttercream.  This is the BEST strawberry cupcake recipe ever.

Fresh Strawberry Cupcakes

Strawberries would definitely be on my top 20. (<—- Name that commercial.)

I love them plain, dipped in sugar, dipped in chocolate, blended with fruits in smoothies or acai bowls and topped on shortcakes. My favorite strawberry combo of all would definitely be this granola over strawberry yogurt. I’d rather have a bowl of strawberry yogurt with nutella granola than a box of chocolate dipped strawberries. And that’s saying something.

Today’s recipe definitely steals the spotlight because it’s my new favorite way to use strawberries! Perfectly sweet, fruity, and non-artificial tasting homemade strawberry cupcakes topped with a strawberry buttercream. They are to die for!! No doubt about it, you’re going to love these cupcakes.

Strawberry Cupcakes
The best thing about these cupcakes is that they use fresh strawberries – no artificial flavors here!  Because what’s strawberry shortcake without… well… real strawberries?

To make sure all the flavor from the strawberries was utilized, I pureed the strawberries.  I always use this small and handy manual food processor whenever I have little jobs like this one. You cold also use a blender or a large food processor.

These cupcakes are bursting with strawberry flavor! If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.

Trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box.

Yummy Strawberry Cupcakes
Not only is the cupcake jam-packed with bits of fresh strawberries, but so is the lip-smackin strawberry buttercream that the cupcakes get topped with. Luscious and creamy on top of the fruity cupcakes – perfection.

Trust me, you want to make these as soon as humanely possible.

P.S. If you have extra frosting, dip fresh strawberries in it… so naughty, but oh so good.

The Best Strawberry Cupcakes
If you love strawberry shortcake, you will go crazy for these! Enjoy! 🙂

Fresh Strawberry Cupcakes

Lip-smackin, sunshine sweet strawberry cupcakes made 100% from scratch with real strawberries.  Fluffy, moist, and bursting with strawberry flavor! Top them with homemade strawberry buttercream.  This is the BEST strawberry cupcake recipe ever.

Ingredients:

For the cupcakes:

  • 1 cup whole fresh strawberries
  • 11/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/4 cup milk (whole, skim, almond, and coconut are fine.)
  • 1 tsp. pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature

For the frosting:

  • 1 cup whole fresh strawberries
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 4-5 cups powdered sugar, sifted
  • 1/2 tsp. pure vanilla extract

Directions:

For the Cupcakes:

  • Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
  • Sift together flour, baking powder and salt. Set aside.
  • Pulse 1 cup strawberries in a small food processor until puréed. 1 cup of strawberries will yield about 2/3 cup of purée. Add a few more strawberries, if necessary, or save extra purée for frosting.
  • In a small bowl, mix together milk, vanilla, and 2/3 cup strawberry purée; set aside.
  • Cream butter on medium-high speed of mixer until light and fluffy. Gradually add granulated sugar and continue to beat until well-combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
  • Add half flour mixture, slowly, with mixer on low; mix until just blended. Add milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula, as necessary, until just blended.
  • Scoop batter evenly among prepared muffin cups, filling up 2/3 to 3/4 the way full. Bake for 22 to 25 minutes, be sure to test using a toothpick to make sure they are completely done in the center. Transfer muffin pan to a wire rack and let cupcakes cool completely in pan before icing.

For the Frosting:

  • Purée strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add sifted powdered sugar; beat until well combined. Add vanilla and 1/4 cup strawberry purée, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.