Description
Light, fluffy strawberry cupcakes topped with a creamy pink buttercream frosting made from fresh strawberries. Perfect for celebrations or an afternoon treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¾ cup fresh strawberries, pureed
- 3 cups confectioners’ sugar
- 2–3 tablespoons heavy cream
- ½ cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, then add vanilla and strawberry puree.
- Gradually add dry mixture to wet, alternating with milk, until just combined.
- Fill cupcake liners about ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For frosting, beat butter until creamy, then add confectioners’ sugar and heavy cream until fluffy. Fold in chopped strawberries.
- Pipe or spread frosting onto cooled cupcakes and garnish with strawberry slices if desired.
Notes
- Do not overmix the batter to keep cupcakes light and airy.
- Frost only after cupcakes are completely cooled to prevent melting.
- Chill frosting slightly if too soft for piping.
- Add a touch of beet juice for deeper pink color if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry cupcakes, pink buttercream, strawberry dessert, easy cupcakes, homemade cupcakes