Homemade Strawberry Cupcakes Recipe

Indulge in The Best Strawberry Cupcakes bursting with fresh strawberry essence and a light, delicate batter that ensures every bite is pure delight. Topped with velvety strawberry buttercream, this treat transforms any occasion into a celebration, inviting smiles and shared moments among friends and family.

I’m excited to share my Homemade Strawberry Cupcakes recipe with you. I first experimented with using fresh strawberry puree mixed into my cupcake batter of all-purpose flour, granulated sugar, unsalted butter, eggs, and whole milk.

It was a bit tricky getting the strawberry flavor to shine alongside the baking powder, salt and vanilla extract but the result was simply amazing. I mean, these are easily the best strawberry cupcakes I’ve made so far.

The real magic happens with my strawberry buttercream frosting where I blend unsalted butter, powdered sugar, more strawberry puree, vanilla extract, a bit of heavy cream and a pinch of salt. It’s a simple cupcake flavor with a twist, balancing the moist, fluffy cupcake with a rich, tangy topping.

I’m totally hooked on the idea of cupcakes with strawberry frosting and the whole recipe is a fun mix of summer and spring vibes that you gotta try.

Why I Like this Recipe

1. I love how these cupcakes come out super moist and fluffy, it kinda reminds me of summer days when everything just feels light and fun.
2. I like the mix of fresh strawberry puree in both the batter and the frosting, it gives the whole thing an authentic homemade vibe that just makes me smile.
3. I really enjoy how easy the recipe is to follow, and even if I make a tiny mistake sometimes, it still turns out delicious every time.
4. I appreciate that I can tweak the frosting consistency just by adding a bit more heavy cream if needed, it makes me feel like I’m in complete control of my baking creation.

Ingredients

• All-purpose flour offers the base structure with much-needed carbohydrates, but not many fibers.
• Granulated sugar makes the cupcakes really sweet and energizing, though it’s not super healthy.
• Unsalted butter adds a rich, creamy flavor and moisture, even if it packs lots of fat.
• Fresh strawberry puree gives a tangy burst of flavor, fruity vitamins and a bright color.
• Eggs bring protein and work as a binder, ensuring a smooth, fluffy texture in every bite.
• Whole milk helps everything mix well together, adding creaminess and extra moisture too.

Ingredient Quantities

• Cupcake Batter:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened (at room temp)
  • 2 large eggs (at room temp)
  • 1/2 cup whole milk (room temp)
  • 1/2 cup fresh strawberry puree (about 1 1/2 cups sliced strawberries blended)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

• Strawberry Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree
  • 1/2 tsp vanilla extract
  • 1 to 2 tbsp heavy cream (optional, for desired consistency)
  • A pinch of salt

How to Make this

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

2. In a large bowl, cream together the unsalted butter and granulated sugar until it looks light and fluffy.

3. Add in the eggs and vanilla extract one at a time, beat well after each addition.

4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.

5. Gradually mix the dry ingredients into the butter mixture, alternating with the whole milk and fresh strawberry puree, stirring until just combined (be careful not to overmix).

6. Spoon the batter into your cupcake liners until they are about 2/3 full.

7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes then move them to a wire rack to cool completely.

8. For the buttercream, start by beating 1 cup of unsalted butter until it is creamy.

9. Gradually add 3 to 4 cups of sifted powdered sugar, then mix in the fresh strawberry puree, 1/2 tsp vanilla extract, a pinch of salt, and 1-2 tbsp heavy cream to reach your desired consistency.

10. Once the cupcakes are completely cool, frost them with the strawberry buttercream and enjoy your yummy treats!

Equipment Needed

1. Oven set to 350°F
2. Cupcake pan and paper liners
3. Large bowl for creaming butter and sugar
4. Electric mixer (hand or stand mixer works)
5. Measuring cups and spoons
6. Small bowl for combining dry ingredients
7. Rubber spatula for folding in ingredients
8. Sifter for powdered sugar
9. Cooling rack for cupcakes when they’re done
10. Optional piping bag for frosting (or you can just use a knife)

FAQ

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

• Butter (unsalted): You can use an equal amount of coconut oil or even salted butter; just remember to reduce the additional salt a bit
• Whole Milk: 2% milk, almond milk, or soy milk can be substituted on a one-to-one basis if you dont have whole milk handy
• Fresh Strawberry Puree: If you cant get fresh strawberries, you can use store-bought puree, or blend frozen strawberries until smooth
• Eggs: For a vegan twist, try replacing each egg with 1/4 cup applesauce or mashed banana
• Powdered Sugar (in buttercream): In a pinch, you can blitz granulated sugar in a blender until it turns into a fine powder, though it may not be as smooth

Pro Tips

1. Make sure all your ingredients like the butter, eggs and milk are at room temp before you start. It helps everything mix together better and stops your cupcakes from turning out dense.
2. When you’re mixing the dry ingredients in, mix just until they’re combined. Overmixing can make your cupcakes tough and chewy, so be careful.
3. Sift the powdered sugar for the buttercream if you can. It really helps get rid of any clumps and makes your frosting super smooth.
4. If your buttercream is too stiff, add the cream one tablespoon at a time until you get the right consistency. It’s way easier than trying to fix it once its too thin.