Moist and tender vanilla cupcakes filled with fresh strawberries and topped with strawberry buttercream. No artificial colors or flavors – just pure, fresh strawberries!
**This post originally appeared in June 2014. I have updated the photos of the cupcakes, but the post and recipe remain the same. Note: I did not just have a baby. This was from two years ago. Where does the time go? That sweet little babe is now a sassy two year old. Waahhh.**
Life is extra sweet for us right now. Last week we welcomed our darling daughter, Juliette, into the world. We love her to pieces and feel so blessed to have her here. She is the perfect addition to our family and we are adjusting well to our new life as a family of four.
So far, she is an easy baby (hooray!) with a hearty appetite (like her mama!). I look forward to having her join me in the kitchen in years to come.
I thought these fresh strawberry cupcakes would be a great recipe to share today. Our world has a lot more pink in it since Juliette’s arrival, so to go along with that theme, here is a delicious pink dessert. Not only are these cupcakes delicious, but that pretty shade of pink comes from fresh strawberries. No artificial colors here.
These cupcakes are flavored with vanilla and fresh strawberries, and topped with a strawberry buttercream. They are moist, tender, and bursting with fresh strawberry flavor. This is the perfect summer cupcake recipe. I’m already envisioning these cupcakes being served at Juliette’s birthday parties in the years ahead.
NEVER MISS A RECIPE!
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 teaspoons pure vanilla extract
- ¼ cup whole milk
- 1 cup finely chopped strawberries
- 12 tablespoons unsalted butter, softened
- 3 cups powdered sugar (plus more if needed), sifted if lumpy
- 3 tablespoons fresh strawberry puree (see note)
- ¼ teaspoon pure vanilla extract
- 1 tablespoon strawberry jam (optional, for a slightly stronger strawberry flavor and color)
- Fresh strawberries, to garnish (optional)
- Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside.
- In a medium bowl, whisk flour, baking powder and salt, set aside.
- In a stand mixer with the paddle attachment, beat butter on medium-high speed for 3-5 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.
- With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing.
- With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, ½ a cup at a time, beating until combined. Add puree, vanilla extract and jam, and beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar or more strawberry puree, to thicken or thin it out. Place in a piping bag, or use an offset spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes). Garnish with sliced strawberries, if desired.
I store these cupcakes in the refrigerator. It helps the frosting from getting too soft. I like to allow them to come to room temp before serving.