Fresh Strawberry Cupcakes
Moist and fluffy cupcakes packed with fresh strawberry flavor, perfect for celebrations or a sweet treat on a warm day.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup cake flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, hulled and chopped
For the Frosting
- 1.5 cups powdered sugar
- 0.5 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 0.5 teaspoon vanilla extract
- to taste pieces fresh strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy.
- Add the eggs, one at a time, and mix until well combined. Then, stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Fold in the chopped strawberries gently, ensuring an even distribution through the batter.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- When baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- For the frosting, beat together the softened butter and powdered sugar until creamy. Add the heavy cream and vanilla extract, mixing until smooth.
- Once the cupcakes are cool, frost them generously with the strawberry frosting. Top each cupcake with a fresh strawberry for garnish.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Use the freshest strawberries possible for maximum flavor. For a richer flavor, substitute coconut oil for butter or use a mix of applesauce and oil for a lighter option. You can freeze unfrosted cupcakes for up to three months.