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Homemade Strawberry Cupcakes Recipe

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 350°F. Line a muffin pan with cupcake liners and set aside.
  3. In a large bowl, whisk together the reduced strawberry puree, sugar, melted butter, oil, buttermilk, eggs, and vanilla until combined.
  4. Add the flour, baking powder, baking soda, and salt, stirring just until combined. Stir in finely diced strawberries.
  5. 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.
  6. 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

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

% 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.