Homemade Strawberry Cupcakes Recipe
User Reviews
4.1
18 reviews
Good
Homemade Strawberry Cupcakes Recipe
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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
Cupcakes
- 1/2 cup Strawberry Puree from 1 pound strawberries, reduced
- 3/4 cup granulated sugar
- 1/4 cup butter melted, salted
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 1/2 cups cake flour (180g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup strawberry diced
Strawberry Buttercream Frosting
- 1 cup butter softened, salted
- 1 teaspoon vanilla extract pure
- 2-3 Tablespoons Strawberry Puree reduced
- 3-4 cups powdered sugar
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
(59%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
18 reviews
Good
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