Strawberry Cupcakes
Yield: 12 cupcakes
This fresh Strawberry Cupcakes recipe features a light and tender vanilla cake with bits of fresh strawberries, topped with a fluffy fresh strawberry buttercream frosting. The perfect spring and summer dessert!
Ingredients
For the cupcakes
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon Morton kosher salt
- 1¼ cups finely diced fresh strawberries
For the buttercream
- 2 cups diced fresh strawberries
- 2 tablespoons freshly squeezed lemon juice
- ½ cup unsalted butter softened
- 5 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Cupcakes
- Preheat oven to 350° F and line a regular muffin tin with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. Add the sugar and whisk to combine.
- Next, add the flour, baking powder, and salt. Mix just until no large lumps of flour remain.
- Gently fold in the diced strawberries.
- Divide the batter evenly between the 12 muffin wells.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out just clean.
- Remove the cupcakes to a wire rack and let cool for 10 minutes. Then remove cupcakes from the pan and let cool completely before frosting.
For the Buttercream
- Place strawberries and lemon juice in a food processor and pulse until they form a smooth puree, about 1 minute.
- Strain the strawberry sauce through a fine mesh sieve, extracting as much liquid as possible. If your sieve is not very fine, add a layer of cheese cloth before pouring in the strawberry sauce. Discard the seeds.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the butter is very smooth, about 30 seconds.
- With the mixer on low speed, slowly mix in the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the smooth strawberry puree and vanilla extract.
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is very light and fluffy, scraping down the bowl as needed to keep everything incorporated. If you'd like the frosting sweeter or thicker, add more powdered sugar, a bit at a time, whipping after each addition.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired - or simply add the frosting using an offset spatula or even a spoon.
Notes
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition Information:
Serving: 1 Calories: 520kcal Carbohydrates: 84g Protein: 4g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 12g Cholesterol: 55mg Sodium: 109mg Fiber: 2g Sugar: 69g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.