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Gourmet Fresh Strawberry Cupcakes with Layered Strawberry Buttercream

A single, perfectly frosted strawberry cupcake topped with a fresh whole strawberry, ready to eat.
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Make moist, fluffy strawberry cupcakes loaded with fresh strawberries, topped with a rich, layered strawberry buttercream frosting. This recipe uses real fruit for the best flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1/2 cup finely chopped fresh strawberries
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (optional, for frosting)
  • Pinch of salt (for frosting)
  • Fresh strawberries, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, combine the milk and 1/2 cup strawberry puree.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the 1/2 cup finely chopped fresh strawberries.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the frosting: In a large bowl, beat the 1 cup softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the 1/4 cup strawberry puree, almond extract, and salt. Beat on medium-high speed until the frosting is light and fluffy, scraping down the sides as needed. If the frosting is too thin, add a little more powdered sugar.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream onto each cupcake. Garnish with a slice of fresh strawberry.

Notes

  • To make the strawberry puree, blend fresh, hulled strawberries until smooth, then strain through a fine-mesh sieve to remove seeds for the smoothest batter and frosting.
  • For extra flavor, you can freeze the chopped strawberries before folding them into the batter; this helps prevent them from sinking.
  • If you want a deeper pink color without artificial coloring, use a slightly more concentrated puree or add a drop of natural pink food coloring.

Nutrition

Find it online: https://devourdish.com/strawberry-cupcakes-recipe-moist-fluffy/