These Moist and Fresh Strawberry Cupcakes are perfect for summer! They are made from scratch with fresh strawberries and topped with a homemade strawberry buttercream frosting. These cupcakes are light, fluffy, and delicious can be served at any spring or summer party!
173 Gramslarge strawberries, (1 cup) About 11 small to medium strawberries
½cupbuttermilk
10tbspbutter, (130g)
1 ¼cupsugar, (250g)
1egg
2egg whites
½tspstrawberry extract, (can sub vanilla)
2cupsall purpose flour, (240g)
2tspbaking powder
¼tspbaking soda
½tspkosher salt
Instructions
In a small or regular sized blender puree the strawberries and buttermilk together and set aside. Preheat the oven to 350° F and line a muffin tin with cupcake liners.
In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 10 tbsp butter, and 1 ¼ cup sugar and cream together for 1 minute.
Scrape down the sides and with the mixer on low, add the egg and whites one at a time. Next add in the strawberry extract and mix on medium for 30 seconds.
Combine the 2 cups flour, 2 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher in a medium sized bowl.
Alternate adding the dry ingredients ⅓ rd at a time with ½ the buttermilk and strawberry mixture beginning and ending with the dry ingredients. Mix for another 30 seconds to combine.
Using an ice cream scoop, scoop the batter into the muffin tin filling ¾ of the way full. Bake for 19 minutes.