Description
Delight in these Real Strawberry Cupcakes, bursting with fresh strawberry flavor in every bite. Moist, tender cupcakes made with mashed strawberries and a luscious strawberry-infused buttercream frosting make these treats perfect for any occasion. Simple to bake and irresistibly delicious, these cupcakes bring the freshness of summer fruit right to your kitchen.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, mashed
- 1/2 cup finely chopped strawberries (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they’re well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step is key for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Then stir in the vanilla extract for depth of flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk—start and end with the flour mixture. Mix just until combined to avoid overmixing which can toughen the cupcakes.
- Fold in Strawberries: Gently fold in the mashed strawberries along with the finely chopped strawberries if using, distributing the strawberry pieces evenly without deflating the batter.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add in the fresh strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the strawberry frosting generously on top. Serve and enjoy your fresh, fruity cupcakes!
Notes
- Use ripe, fresh strawberries for the best vibrant flavor and natural sweetness.
- You can freeze the strawberry puree ahead of time to save time on baking day.
- For a more intense strawberry flavor in the frosting, consider adding a few drops of strawberry extract.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
