I created The Best Strawberry Cupcakes using all-purpose flour, fresh mashed strawberries, and unsalted butter to deliver a delicate blend of flavor and texture. The combination of granulated and powdered sugar with strawberry puree and vanilla extract results in a bowl of irresistibly sweet cupcakes topped with a smooth, lush frosting.

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I recently got inspired to create these Homemade Strawberry Cupcakes that are as close to perfection as you can get. I mixed 2 cups all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt, then creamed 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy.

Adding 2 large eggs and 1/2 cup milk, I gently folded in 1/2 cup mashed fresh strawberries along with a hint of vanilla extract. The cupcakes turn out moist and full of fresh strawberry flavor, perfect for a treat that stands out from the usual.

I finished them off with a heavenly swirl of homemade Strawberry Buttercream Frosting, crafted using 2 to 3 cups powdered sugar, 2 to 3 tablespoons strawberry puree, 1/2 cup unsalted butter and a dash of vanilla extract. This recipe is my spin on Cupcakes With Strawberry Frosting and the Best Strawberry Cupcakes around.

Enjoy every bite!

Why I Like this Recipe

I really love these Strawberry Cupcakes because they’re super fluffy and moist, and you can tell they’re made completely from scratch. The strawberry buttercream frosting is crazy good too; it’s sweet, tangy, and has this awesome creamy texture that makes every bite better. I also like how fun and easy it is to bake them, even when I mess up a little here and there. Plus, they just make any day feel like summer, even when it’s chilly outside.

These homemade strawberry cupcakes are so fluffy, moist, and made from scratch! When you take a bite you can really taste the fresh strawberries mixed in with the sweet, homemade buttercream frosting. I love that you can enjoy them anytime, whether it is for a party or just a tasty treat after school. Plus, they remind me of warm summer days even when it might be a bit gloomy.

Ingredients

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All-purpose flour: Provides carbohydrates, gives structure to cupcakes, and helps with mushy texture sometimes.
Fresh strawberries: Supplies sweetness, vitamins and fiber with a tangy flavor that brighten every bite.
Unsalted butter: Delivers a rich, creamy fat that makes your cupcake moist and yummy.
Granulated sugar: Adds the perfect amount of sweetness and energy, making the treat super enjoyable.
Baking powder: Works as a leavening agent and helps your cupcakes rise light and fluffy.
Vanilla extract: Brightens flavors with a mild aroma, perfect for rounding out sweetness.
Strawberry puree: Gives the frosting a fresh fruity tang that extra boosts the flavor.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (softened to room temp)

1 cup granulated sugar

2 large eggs

1/2 cup milk

1/2 cup mashed fresh strawberries (about 1 cup chopped)

1 teaspoon vanilla extract

1/2 cup unsalted butter for the frosting (softened)

2 to 3 cups powdered sugar (sifted, adjust for desired sweetness)

2 to 3 tablespoons strawberry puree (blend fresh strawberries)

1/2 teaspoon vanilla extract for the frosting

A pinch of salt for the frosting

How to Make this

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

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

3. Cream 1/2 cup of softened unsalted butter with 1 cup granulated sugar in a large mixing bowl until fluffy.

4. Beat in 2 large eggs one at a time until they’re well mixed.

5. Stir in 1/2 cup mashed fresh strawberries, 1/2 cup milk, and 1 teaspoon vanilla extract.

6. Gradually add the dry ingredients into the butter mixture, stirring until just combined (don’t overmix).

7. Fill each cupcake liner about 2/3 full and bake for 18-20 minutes, checking doneness with a toothpick inserted in the center.

8. Let the cupcakes cool completely on a wire rack before frosting.

9. For the frosting, beat 1/2 cup softened unsalted butter until smooth; then slowly add 2 to 3 cups sifted powdered sugar, 2 to 3 tablespoons strawberry puree, 1/2 teaspoon vanilla extract, and a pinch of salt until the buttercream is light and fluffy.

10. Frost your cupcakes with a swirl of this homemade Strawberry Buttercream, enjoy and share with friends!

Equipment Needed

1. Oven preheated to 350°F
2. Cupcake pan with paper liners
3. Mixing bowls (at least one medium and one large)
4. Whisk for dry ingredients
5. Hand mixer or stand mixer for creaming the butter and sugar
6. Measuring cups and spoons
7. Spatula for folding the ingredients
8. Wire cooling rack for the cupcakes
9. Toothpick for testing doneness
10. Sifter for the powdered sugar used in the frosting

FAQ

Q: How do I know when the cupcakes are fully baked?

A: They should be lightly golden on top and a toothpick inserted in the center comes out clean. Make sure not to over-bake 'em or they might get too dry.

Q: Can I use frozen strawberries for this recipe?

A: Yeah, you can! Just thaw them completely and drain off the extra water before mashing because too much liquid will affect the batter.

Q: What if I dont have unsalted butter for the batter or frosting?

A: You can use salted butter instead, but reduce the extra salt in the recipe. Its not perfect but works in a pinch.

Q: Is almond milk a good substitute for regular milk?

A: Sure, almond milk works fine, you might notice a slight change in flavor though. Just use the same amount called for the milk in the recipe.

Q: How should I store these cupcakes after baking?

A: Store them in an airtight container at room temperature for about 1-2 days. If u want to keep them longer, pop the cupcakes in the fridge, but let them come to room temp before serving.

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

You can mix half cake flour with half all-purpose flour if you want the cupcakes to have a lighter texture.
If you only have salted butter, you can use that but reduce the added salt a little bit in the recipe.
You can swap the milk with unsweetened almond milk or soy milk and it usually works just fine.
If you dont have eggs, try using 1/2 cup unsweetened applesauce per egg as a substitute.
If fresh strawberries arent available, frozen ones that were thawed can be mashed and used instead.

Pro Tips

1. Try letting your batter sit for a few minutes after you mix it all together. This helps the strawberries really mash into the mix and gives the flavors a chance to blend better.

2. Don’t overwork your batter when you’re mixing in the dry ingredients. Overmixing can make your cupcakes turn out tough and dense instead of nice and fluffy.

3. When making the frosting, add that powdered sugar gradually. It’s super easy to end up with too thick or too sweet buttercream if you dump it in all at once.

4. Make sure your butter is really soft before you start. If it’s too cold, it might not cream well with the sugar, which can mess with both the cupcake texture and the frosting consistency.