Description

Soft, sweet strawberry cupcakes made from scratch with fresh berries in the batter and buttercream, offering a delightful burst of strawberry flavor.

Ingredients

Units Scale

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup strawberry puree
1/4 cup vegetable oil
1 1/2 cups fresh strawberries, chopped

Instructions

Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
Cream the butter and sugar together in a large bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract, strawberry puree, and vegetable oil until just combined.
Fold in the chopped fresh strawberries.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

For best results, use fresh, ripe strawberries for the puree. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid before pureeing.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20
Sodium: 150
Fat: 12
Carbohydrates: 35
Fiber: 1
Protein: 3
Cholesterol: 40