Fresh Strawberry Cupcakes (from scratch) – Moist and tender vanilla cupcakes filled with fresh strawberries and topped with strawberry buttercream. No artificial colors or flavors – pure, fresh strawberries in every bite. VIDEO below.
You know that summer is here (or almost here) when most of my recipes have berries in them. Five of my last six recipes feature berries (sorry/not sorry?). I love baking with fresh berries this time of year!
This recipe is actually from a few years ago, but I decided to make a video and reshare the recipe because it’s too good to be stuck way back in the archives.
I first made these cupcakes three years ago when we welcomed our daughter into the world. We celebrated the arrival of our sweet Juliette with these pretty pink Strawberry Cupcakes and I’ve made them every summer since. These cupcakes made an appearance at her first and second birthday parties, and soon they’ll be part of her third birthday celebration.
These cupcakes are always met with rave reviews. They are moist and tender and filled with real ingredients. The cake itself is flavored with vanilla extract and fresh strawberries, and the frosting is made with pureed strawberries and strawberry jam. They are moist, tender, and bursting with fresh strawberry flavor.
These cupcakes are worlds away from a typical boxed strawberry cake mix. I love that the pretty shade of pink comes from fresh strawberries, not food coloring.
This here is the perfect summer cupcake. Enjoy!
Trouble viewing the video? Click here.
NEVER MISS A RECIPE!
Fresh Strawberry Cupcakes (from scratch)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 teaspoons pure vanilla extract
- 1/4 cup whole milk
- 1 cup finely chopped strawberries
- 12 tablespoons unsalted butter softened
- 3 cups powdered sugar sifted if lumpy, plus more if needed
- 3 tablespoons fresh strawberry puree see note
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon strawberry jam
- Fresh strawberries to garnish (optional)
For the cupcakes;
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 2-3 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.
For the frosting;
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, 1/2 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.
To make fresh strawberry puree, place 3-5 chopped strawberries in a food processor and blend until pureed.
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.