Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup fresh strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk together flour, baking powder, and salt in medium bowl
- Cream butter and sugar until light and fluffy (3-4 minutes)
- Add eggs one at a time, then mix in vanilla extract
- Prepare fresh strawberry puree by blending hulled strawberries
- Alternately add dry ingredients and milk to butter mixture
- Gently fold in strawberry puree until just combined
- Fill cupcake liners ⅔ full and bake for 18-20 minutes
- Let cupcakes cool completely before frosting
- For buttercream: Beat butter until creamy, gradually add powdered sugar
- Mix in strawberry puree, vanilla, and salt
- Beat for 3-4 minutes until light and fluffy
- Pipe frosting onto cooled cupcakes and garnish as desired
Notes
- Store in airtight container at room temperature for up to 2 days
- Can use frozen strawberries (thaw and drain well first)
- For gluten-free version, substitute with gluten-free flour blend
- Add food coloring if you want a pinker buttercream
- Make mini cupcakes by reducing baking time to 12-15 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 32g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg