Moist and Fresh Strawberry Cupcakes
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!
Ingredients
- 173 Grams large strawberries, (1 cup) About 11 small to medium strawberries
- ½ cup buttermilk
- 10 tbsp butter, (130g)
- 1 ¼ cup sugar, (250g)
- 1 egg
- 2 egg whites
- ½ tsp strawberry extract, (can sub vanilla)
- 2 cups all purpose flour, (240g)
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher 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.
- Cool and frost with strawberry buttercream frosting or strawberry cream cheese frosting.
Notes
Cool and frost the cupcakes with strawberry cream cheese frosting or strawberry buttercream frosting.
Use a 3 tbsp cookie scoop to measure out the cupcake batter evenly.
STORAGE AND FREEZING
Storing: Cupcakes can be stored at room temperature in an airtight container for up to three days. You can also store them in the fridge for up to one week. Freezing: You can freeze these cupcakes for up to two months. Place them all in a freezer-safe zip-top bag. Cupcakes can also be frozen frosted. Place the frosted cupcakes in a freezer-safe container with a lid and freeze for up to two months. Let the cupcakes thaw overnight in the fridge before serving.Yield
This recipe makes 18 perfect cupcakes! You can easily double this recipe to make more or halve it to make 9.Serving: 1cupcake, Calories: 169kcal, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 193mg, Potassium: 35mg, Fiber: 1g, Sugar: 14g, Vitamin A: 219IU, Calcium: 40mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
