Description
These strawberry cupcakes are soft, fluffy, and bursting with real strawberry flavor. Perfect for spring and summer gatherings or as a sweet treat anytime.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup fresh strawberry puree
- 1/2 cup diced fresh strawberries
- Pink food coloring (optional)
- 1 cup powdered sugar (for frosting)
- 4 tbsp unsalted butter, softened (for frosting)
- 2 tbsp strawberry puree (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in the strawberry puree and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced strawberries and optional food coloring.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- To make frosting, beat butter until creamy, then add powdered sugar and strawberry puree. Beat until smooth and fluffy.
- Frost the cooled cupcakes and garnish with a small strawberry if desired.
Notes
- Use ripe strawberries for the best flavor.
- Strawberry puree can be made by blending fresh strawberries in a food processor.
- Cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg