Homemade Strawberry Cupcakes Recipe

Name: Homemade Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 12 -14 Cupcakes
Ingredients: 1/2 cup reduced strawberry puree; 3/4 cup granulated sugar; 1/4 cup salted butter; 1/4 cup vegetable oil; 1/4 cup buttermilk; 2 large eggs; 1 teaspoon pure vanilla extract; 1 1/2 cups cake flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup diced strawberries; 1 cup salted butter; 1 teaspoon pure vanilla extract; 2-3 Tablespoons reduced strawberry puree; 3-4 cups powdered sugar

User Reviews

4.1

27 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings
12 -14 Cupcakes
Calories
788 kcal
Course
Cake
Cuisine
American

Homemade Strawberry Cupcakes Recipe

Felix Long

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Every bite of these moist Fresh Strawberry Cupcakes is a taste of sweet summer-ripe strawberries in from-scratch homemade cupcake with a light strawberry buttercream frosting swirled on top. It handily beats the pants off a strawberry cake mix any day, without any artificial strawberry flavor!

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Ingredients

Servings

Cupcakes

1/2 cup reduced strawberry puree from 1 pound strawberries
3/4 cup granulated sugar
1/4 cup salted butter, melted
1/4 cup vegetable oil
1/4 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups cake flour (180g)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries

Strawberry Buttercream Frosting

1 cup salted butter softened
1 teaspoon pure vanilla extract
2-3 Tablespoons reduced strawberry puree
3-4 cups powdered sugar

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Instructions

In food processor or blender, process 1 pound of strawberries with stems and hulls removed until pureed. Transfer to a small saucepan and heat the strawberry puree over medium heat. Cook for 15-20 minutes, stirring frequently, until reduced by about 1/2. Cool completely in the fridge before proceeding.
Preheat oven to 350°F. Line a muffin pan with cupcake liners and set aside.
In a large bowl, whisk together the reduced strawberry puree, sugar, melted butter, oil, buttermilk, eggs, and vanilla until combined.
Add the flour, baking powder, baking soda, and salt, stirring just until combined. Stir in finely diced strawberries.
Divide the batter between 12-14 cupcake liners, filling only 2/3 full. Bake for 19-22 minutes or until the tops bounce back at a touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
To make the frosting, beat the butter until light and creamy. Add the powdered sugar and beat again. Add the reduced strawberry puree and vanilla, mixing again until combined. Transfer to a piping bag fitted with a decorative tip and use to decorate the cooled cupcakes. Garnish with a half a sliced strawberry, if desired.

Notes

If you don't have cake flour on hand, you can substitute 1 1/4 cups of all-purpose flour sifted with 1/4 cup cornstarch instead.

Nutrition Information

Show Details

Serving 1cupcake Calories 788kcal (39%) Carbohydrates 142g (47%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 10g Trans Fat 1g Cholesterol 82mg (27%) Sodium 288mg (12%) Fiber 1g (4%) Sugar 125g (250%)

Nutrition Facts

Serving: 12-14 Cupcakes

Amount Per Serving

Calories 788 kcal

% Daily Value*

Serving	1cupcake
Calories	788kcal	39%
Carbohydrates	142g	47%
Protein	3g	6%
Fat	25g	38%
Saturated Fat	13g	65%
Polyunsaturated Fat	10g	59%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	288mg	12%
Fiber	1g	4%
Sugar	125g	250%