Go Back
–+ servings

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.
Print Pin
Servings: 12 cupcakes

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. vanilla extract
  • 8 Tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 2 egg whites

For the frosting:

  • 1 cup fresh strawberries
  • 16 Tablespoons (2 sticks) unsalted butter, cold
  • Pinch of salt
  • 4 cups powdered sugar (up to 1 cup extra)
  • 1/2 teaspoons vanilla extract

Instructions

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.