Homemade Strawberry Cupcakes Recipe

I recently whipped up The Best Strawberry Cupcakes using fresh strawberries, all purpose flour, and eggs that blend perfectly with a dollop of pureed strawberry in both the batter and the frosting. The unsalted butter and whole milk add moisture and richness that make these cupcakes truly irresistible.

I recently whipped up these Homemade Strawberry Cupcakes and they quickly became one of my favorite treats. This recipe is all about creating cupcakes so fluffy and moist you just cant get enough of them.

I used 1 1/2 cups all purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter to create the perfect crumb. Mixing in 2 large eggs and 1/2 cup whole milk, along with a dash of salt and 1 1/2 teaspoons baking powder, makes the base light and airy.

Then, I added 1 teaspoon vanilla extract and 1/2 cup pureed fresh strawberries which gives them a real burst of summer flavour. But it doesn’t stop there.

The frosting is a dream come true; made with 1/2 cup unsalted butter, 2 to 3 cups powdered sugar, 1/4 cup pureed fresh strawberries, 1 teaspoon vanilla extract and a pinch of salt. Trust me when I say these are the best strawberry cupcakes with strawberry frosting I’ve ever made.

Why I Like this Recipe

I love this recipe because the fresh strawberries make the cupcakes taste super real and fruity, like a burst of summer in every bite. I also really like how the cupcakes turn out so fluffy and moist instead of dry, which is something not every recipe can promise. The steps are simple enough that I don’t get all stressed out trying to follow them—they feel like a fun challenge rather than a chore. And the strawberry buttercream frosting? Man, that’s just the best twist ever, giving it that perfect mix of sweet and tangy that really makes it feel homemade.

Ingredients

• All purpose flour gives structure and is mainly carbohydrates that help hold the cupcake together.
• Granulated sugar makes the cupcakes sweet and adds extra energy, but too much isn’t always healthy.
• Unsalted butter adds a rich, creamy texture while helping blend ingredients and giving flavor depth.
• Large eggs bring in protein and act as a binder so everything mixes together nicely.
• Pureed fresh strawberries deliver a burst of natural fruity tanginess plus vitamins to brighten the flavor.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs at room temperature
• 1/2 cup whole milk at room temperature
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup pureed fresh strawberries
• For the frosting: 1/2 cup unsalted butter, softened
• 2 to 3 cups powdered sugar, sifted
• 1/4 cup pureed fresh strawberries
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.

3. Beat in the two large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup pureed fresh strawberries.

4. In another bowl, whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

5. Gradually add the dry ingredients alternating with 1/2 cup whole milk into the wet mixture. Stir until just combined; don’t over mix or you’ll end up with tough cupcakes.

6. Spoon the batter into the liners filling them about 2/3 full and then bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the cupcakes to cool completely on a wire rack.

8. For the frosting, beat 1/2 cup softened butter until creamy. Slowly add 2 to 3 cups sifted powdered sugar, depending on your desired sweetness, until smooth.

9. Add 1/4 cup pureed fresh strawberries, 1 teaspoon vanilla extract, and a pinch of salt into the butter mixture and beat until light and fluffy.

10. Frost the cooled cupcakes with a swirl of the strawberry buttercream frosting and enjoy your homemade treat!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cupcake pan with paper cupcake liners
3. Large mixing bowl for creaming butter and sugar
4. Second bowl for whisking dry ingredients (flour, baking powder, salt)
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Whisk
8. Spatula for folding batter
9. Wire cooling rack
10. Toothpick to check if the cupcakes are done

FAQ

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

• If you don’t have all purpose flour, you can try using cake flour instead. Its lighter so you might want to use a little less than the recipe calls for.
• If you’re out of granulated sugar, you can swap it for light brown sugar. It gives a slightly richer taste and works in the same amount.
• For the eggs, if you need a substitute, you can mix 1/4 cup applesauce in place of each egg. This might change the texture a bit but it works in a pinch.
• If whole milk isn’t available, almond milk or soy milk can be used instead in equal amounts. They add a similar moisture to your cupcakes.
• If you cant get fresh strawberries for the puree, you can use frozen strawberries that have been thawed and mashed. The flavor may differ a bit, but it’s a good alternative.

Pro Tips

1. Make sure your butter and eggs are at room temperature becuz it helps the batter mix more evenly and prevents any weird texture in your cupcakes.
2. When you’re mixing the ingredients, try to gently fold the dry ones in and mix as little as you can, otherwise your cupcakes might end up too dense or chewy.
3. If your strawberry puree seems too watery, strain it through a mesh strainer before adding it to your batter or frosting so you get a better flavor without changing the consistency too much.
4. For frosting, beat the butter really well first then add powdered sugar slowly so you can control the thickness and sweetness of your strawberry buttercream better.