Description
Fluffy strawberry cupcakes made from scratch with real strawberry puree and topped with creamy strawberry buttercream frosting.
Ingredients
Scale
- 8 medium strawberries, diced
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 3 teaspoons vanilla extract
- 1 cup vegetable or canola oil
- 1 cup buttermilk
- 3 medium strawberries, finely diced
- 1 batch strawberry buttercream frosting
Instructions
- Cook diced strawberries over medium-low heat until broken down into a puree; chill.
- Preheat oven to 350°F and line cupcake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat eggs until frothy, then add sugar and mix well.
- Add oil and vanilla and mix until smooth.
- Alternate adding dry ingredients and buttermilk until combined.
- Fold in half the strawberry puree and diced strawberries.
- Fill cupcake liners 3/4 full.
- Bake for 13–15 minutes until a toothpick comes out clean.
- Cool completely and frost with strawberry buttercream.
Notes
- Use ripe strawberries for the best flavor.
- Do not frost cupcakes until fully cooled.
- Store frosted cupcakes in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg